Rating: 5 stars 4.7
78 Ratings
  • 5 star values: 64
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.

Recipe Summary

15 mins
25 mins
1 hr 10 mins
1 hr 50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Spice Rub:


Instructions Checklist
  • Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.

  • Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.

  • Wrap roast in plastic wrap and refrigerate for 1 hour.

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.

  • Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).

Nutrition Facts

289 calories; protein 33.6g; carbohydrates 2.5g; fat 15.4g; cholesterol 94.1mg; sodium 966.4mg. Full Nutrition