Bacon Wrapped Pork Tenderloin

Course Dinner
Cuisine American
Keyword Pork Tenderloin
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 238kcal


  • 1 1/2 lb pork tenderloin
  • 8 strips thick cut bacon
  • 2 TBSP Rosemary chopped, plus more for garnish
  • 2 TBSP thyme leaves stripped, plus 4 more sprigs for garnish
  • 1 TBSP kosher salt
  • 4 cloves garlic finely minced
  • 1 bulb fennel cut into half inch pieces
  • 1 mild sweet onion cut into eight wedges
  • 1 apple cut into eight wedges
  • black pepper to taste
  • 2 TBSP olive oil divided


  • Preheat oven to 425 degrees Fahrenheit. 
  • In a small bowl, mix together garlic, kosher salt, 1 tbsp olive oil, and 1 tbsp each of chopped rosemary and thyme.
  • Rub herb mixture all over pork tenderloin. Wrap the bacon strips around the pork, tucking the ends underneath.
  • Place fennel, apple and onion slices in a large roasting pan.  Drizzle with remaining olive oil, season with salt, pepper and remaining tablespoons of chopped rosemary and thyme.  Toss to fully coat.  Scatter four sprigs each of rosemary and thyme.
  • Position a roasting rack over the fennel, apples and onions and place the pork tenderloin on top. If you don't have a roasting rack, you can place the tenderloin directly on top of the onions and apples.
  • Roast until done, when a meat thermometer reads 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.


Serving: 1serving | Calories: 238kcal | Carbohydrates: 9.9g | Protein: 18.2g | Fat: 12.8g