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

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2017
Excellent recipe and easy. Chef John ponders the question in the video of how to figure out how to have the bacon cook to done at the same time as the Porchetta. I think I solved this: Try using the pre-cooked bacon from the supermarket. It is somewhat cooked but still flexible enough to wrap the raw Porchetta and does the bacon part well when the Porchetta is cooking. Worked for me. No changes EVER! Read More
(30)

Most helpful critical review

Rating: 3 stars
02/27/2018
Mine took a LOT longer than 25 minutes to cook. Not sure what I did wrong once it was cooked though it was good I'll try it again later. Read More
(1)
75 Ratings
  • 5 star values: 62
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/25/2017
Excellent recipe and easy. Chef John ponders the question in the video of how to figure out how to have the bacon cook to done at the same time as the Porchetta. I think I solved this: Try using the pre-cooked bacon from the supermarket. It is somewhat cooked but still flexible enough to wrap the raw Porchetta and does the bacon part well when the Porchetta is cooking. Worked for me. No changes EVER! Read More
(30)
Rating: 5 stars
03/30/2017
I made this for the family tonight and it was absolutely delicious!! I used a pork loin roast instead and doubled the spice amounts. Definitely will be making this again! Read More
(18)
Rating: 5 stars
08/04/2017
I just made this for my family tonight and it is an absolute delicious burst of flavor! The pork was cooked perfectly using the suggested times. So juicy and tender! And the flavors of the rub are in perfect harmony! My girlfriend found it to be a little too spicy with the pepper flakes so if you're sensitive about spicy foods then you might want to cut back on that. Overall, one of the best recipes I've made on this site so far! Read More
(15)
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Rating: 5 stars
04/30/2018
I made a version of this on the weekend. Used the recipe for the rub. Made a lattice of 12 bacon strips, wrapped the tenderloin, then wrapped tightly in plastic wrap. Refrigerated 24 hours. Cooked in a smoker at 220 for about 4 hours until internal temp was 145. Flavor and texture was perfect. Thanks for the inspiration! Read More
(8)
Rating: 5 stars
09/06/2017
Simple yet elegant recipe? Made this 9/2/2017. WOW!!! Used all the ingredients that Chef John used except dry (didn't have fresh herbs) but did cut down the amount of rub we put on the loin as we had a very small one. The whole family loved it requested again for tonights dinner? Thanks Chef John for another Delish meal. Read More
(6)
Rating: 5 stars
02/22/2020
Wow. I’ve followed Chef John for years and he is one of the best there is. I’ve made this twice now. I’ve been wrapping things in bacon for years and there are some tricks to it. First, par cook the bacon for say 25 minutes on 325 between 2 sheet pans or something to keep it flat. I use parchment paper in between as well. That doesn’t cook the bacon fully. I then wrap the loins and cook at 375 until an internaL temp of about 128-130. I do this to then broil on high, both sides of the roast to crisp the bacon up, about 5 minutes a side is all that needed. My temp turns out around 140 when I pull it out which goes up to 145-148 after resting. I also doubled the spice mixture because I make two tenderloins at a time with this recipe. Excellent recipe though. I added no additional ingredients. Thanks John. Read More
(3)
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Rating: 5 stars
12/24/2017
Simply make this it s that good!!!! nn Read More
(3)
Rating: 5 stars
01/01/2018
This was so good.. I did tweak it a bit. I added a little extra of all the ingredients to add some to the outer piece. I also added some Dijon mustard and cumin. I used cracked pepper crusted bacon to wrap it with. Read More
(3)
Rating: 5 stars
07/26/2018
The most delicious pork tenderloin I have ever had. I never change anything the first time I make something from a recipe and this one did not disappoint. Cooked perfectly to medium - so tender and juicy. The flavor is amazing but very bold. I love the idea of the bacon lattice (perhaps cook it for a few minutes and cool before wrapping the loin. Make certain that your rub has been rubbed into a paste is a key to the success of this recipe as well as using a large enough piece of meat. Thank you Chef John Read More
(2)
Rating: 3 stars
02/27/2018
Mine took a LOT longer than 25 minutes to cook. Not sure what I did wrong once it was cooked though it was good I'll try it again later. Read More
(1)
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