Bacon-Wrapped Pork Tenderloin

written by cookeatlove on August 12, 2010 in The Main Course with 2 comments


  • 2 ½ pounds pork tenderloin
  • coarse salt
  • freshly gound black pepper
  • fresh sage
  • garlic powder
  • 7-8 slices of bacon


Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder.

Season with salt, pepper, and a pinch of garlic powder.

Lay the bacon strips in a overlapping line on a sheet of cling wrap.  Place sage leaves all over bacon (about 9-10).

Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon.

Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.

Preheat oven to 425 C

Place the tenderloin in non-stick pan and sear on all sides over medium-high heat.

Brown the tenderloin well on the first side for 2-3 minutes.

Turn and cook on all sides, about 2 minutes per side.

Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.

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