Bacon Wrapped Pork Tenderloin with a Garlic Rosemary Rub

I’m pretty sure it’s still trendy to wrap just about anything in bacon.  Plus, it’s hard to go wrong wrapping a pork tenderloin in bacon.  Add in lots of garlic and roasted vegetables, and it’s actually a fairly easy weeknight dish

Bacon Wrapped Pork Tenderloin with a Garlic Rosemary Rub

This caught my eye in a recent issue of Bon Appetit under the headline of a “weeknight porchetta”. While a porchetta is traditionally a loin that’s been stuffed and rolled, this does loosely approximate the general idea.  I opted to roast the vegetables along with the pork and give it a liberal rub with a garlic and rosemary mixture before cooking.

Bacon Wrapped Pork Tenderloin with a Garlic Rosemary RubUse a medium sized casserole dish for the best results.  The pork was a little too long for my cast iron pan, and a normal 13×9 pan seemed too large.

Wrapping in Bacon

As a side, wrapping pork in bacon has always been a favorite of mine.  The most extreme possible example of this is the infamous bacon weave, that unbelievable creation consisting of bacon, pork shoulder and sausage, all rolled together and smoked on the grill.

Unlike many pork tenderloin recipes, there’s no need to sear the meat ahead of time. You’ll get plenty of crispy goodness from the bacon.  And as an added bonus, the bacon will keep the tenderloin most and delicious as it cooks.

Easy Dinner Recipe

At a fraction of the calorie count, this is a much better family dinner option.  And it can be ready to go in just about an hour. Save time by grabbing some of the already cut up broccoli and bell peppers, as well as one of those little tubs of peeled garlic, from your grocery
When sourcing the pork, I’d recommend checking first with the meat counter (or a butcher) for a fresh tenderloin.  The ones that come wrapped in plastic from the large meat packing houses are loaded with a saline solution and numerous strange additives.  Rinse it well if this is your only option.
Cut down on clutter in the kitchen by roasting your vegetables right in with the pork.  I tossed the vegetables with the remaining oil so that they wouldn’t get scorched by the heat.  You may still want to pull them out a few minutes early if they look like they’re done
Bacon Wrapped Pork Tenderloin with a Garlic Rosemary Rub
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Author: Tony Bailey
  • 1 Pork Tenderloin about 1.5 pounds
  • 6 Tablespoons Olive Oil
  • 2 Large Garlic Bulbs 11-15 cloves
  • 6 Rosemary Sprigs
  • 4 Slices Thick Cut Bacon
  • 1 Red Pepper sliced
  • 2 Cups Broccoli Florets
  1. Season the tenderloin with salt and pepper and let it rest.
  2. Remove the leaves from 3 of the sprigs, chop coarsely and place in a bowl
  3. Crush 5-7 cloves of the garlic and put it the same bowl with 2 Tablespoons of the oil
  4. Place the pork in your baking dish and spread the garlic rosemary rub all over the surface.
  5. Wrap the pork with the bacon slices. Stretch the bacon slightly so that it tucks under the tenderloin
  6. In another mixing bowl, toss the vegetables and 6-8 whole garlic cloves with the remaining oil and season lightly with salt and pepper
  7. Place the vegetables on either side of the pork and cook at 425 degrees for 40 minutes. Cook to at least 145 degrees
  8. Halfway through, lightly stir around the vegetables so they cook evenly and don't burn. You may need to pull them out a few minutes before the pork is done.


  1. TBH, bacon wrapped anything is pretty awesome.

  2. What does "T" mean? Tablespoon? Teaspoon? Terabyte? Be clear. Be specific. Learn to write CORRECTLY as you were taught in school!

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