Andy Montoya
Bacon-wrapped pork is a juicy and flavorful dish that is perfect for a dinner party or a festive meal with family and friends. The bacon adds flavor and seals in moisture, preventing the pork from drying out. It can be cooked in the oven or on a grill, and is often served with sides such as mashed potatoes, roasted vegetables, or a light salad. The key to a successful bacon-wrapped pork dish is to ensure the pork is cooked to the right internal temperature, which should be around 145°F, and to let it rest before serving to allow the juices to redistribute. This guide will take you through the steps to create a delicious bacon-wrapped pork dish, from preparing the pork and wrapping it in bacon to cooking and serving.
Bacon-Wrapped Pork Tenderloin/Loin:
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F-425°F |
| Cooking Time | 20-25 minutes per pound or until the internal temperature reaches 145°F |
| Resting Time | 5-10 minutes |
| Bacon Type | Streaky bacon, not thick-cut |
| Number of Bacon Strips | 7-10 |
| Bacon Placement | Wrapped around the top and sides of the tenderloin |
| Seasoning | Salt, pepper, garlic, brown sugar, rosemary, thyme, Dijon mustard, honey |
| Side Dishes | Mashed potatoes, roasted Brussels sprouts, rice, green beans |
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What You'll Learn
Cooking methods: oven-roast, grill, or sear and oven-finish
Oven-roast
Oven-roasting bacon-wrapped pork is a foolproof method that keeps the meat juicy and flavourful. The bacon helps seal in moisture and adds flavour and fat to the dish.
To cook, preheat your oven to 350°F or 425˚F. Season the pork with salt and pepper, then wrap it in bacon, securing it with a toothpick. Place the wrapped pork in a roasting pan and cook for 25 to 30 minutes, or 20-25 minutes per pound, until the internal temperature reaches 145°F. Remove from the oven and let it rest for a few minutes before serving.
Grill
Grilling is another popular method for cooking bacon-wrapped pork. To grill, oil your grill grates and heat the grill to high heat. Prepare for both direct and indirect cooking. Pat the pork tenderloin dry and season with garlic powder and black pepper. Cut bacon strips and wrap them around the pork, securing it with toothpicks. Place the pork on the grill and cook for 6 minutes on each side. You can also add a glaze to the pork by combining ingredients like bourbon, barbecue sauce, honey, or maple syrup in a small saucepan and simmering over low-medium heat. Baste the pork with the glaze and continue grilling for 3 minutes per side.
Sear and oven-finish
You can also sear the pork on a stovetop before finishing it in the oven. To do this, heat oil in an oven-proof skillet over high heat. Sear the pork on all sides until browned, then remove it from the heat and let it cool. Wrap the pork in bacon, then transfer it back to the skillet and drizzle with honey. Bake in the oven at 200°C/390°F (180°C fan) for 25 minutes, or until the internal temperature reaches 149°F. Remove from the oven and let it rest for 5 minutes before serving.
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Temperature: 350°F-425°F for 20-25 minutes, or until 145°F internally
When cooking bacon-wrapped pork, the oven temperature should be between 350°F and 425°F. The lower temperature of 350°F is better for ensuring that the bacon stays crispy when reheating leftover bacon-wrapped pork. However, some sources recommend cooking at 400°F or 425°F.
The cooking time for bacon-wrapped pork at 350°F is about 20-25 minutes per pound, or until the internal temperature reaches 145°F. The USDA recommends cooking pork to an internal temperature of 145°F. It is important to use a meat thermometer to check the internal temperature of the pork to ensure it is cooked perfectly without drying out.
After removing the pork from the oven, it is important to let it rest for 5-10 minutes. This allows the juices to redistribute, making the meat more flavorful and moist.
If you want to brown the bacon and give the dish a nice crust, you can return the meat to the oven at a higher temperature of 475°F or under the broiler for a few minutes.
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Resting time: 5-10 minutes to retain moisture
After removing your pork wrapped in bacon from the oven, it is important to let it rest for 5-10 minutes. This is a crucial step as it allows the juices to redistribute throughout the meat, making the dish more flavourful and moist. The bacon will help seal in the juices during this resting period.
The resting time also gives you the opportunity to prepare any side dishes or garnish. For instance, you can serve the pork with mashed potatoes, a salad, or roasted vegetables. Freshly chopped parsley can be used as a garnish.
If you are concerned about the pork drying out, use a meat thermometer to ensure it remains juicy but safe to eat. The ideal internal temperature for the pork is 145°F (63°C).
Finally, after resting, you can slice the pork wrapped in bacon into medallions and serve.
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Bacon type: streaky, thin-cut, or regular. Avoid thick-cut
When wrapping pork tenderloin in bacon, it is recommended to use thin-cut bacon. Thick-cut bacon slices are almost impossible to wrap around the tenderloin. Thin-cut bacon is also easier to tear or crumble by hand.
Streaky bacon is another option. This type of bacon comes from the belly or side of the pig, and it has distinct "streaky" layers of fat. Streaky bacon has a high fat-to-meat ratio, making it very tasty and easier to crisp up. However, streaky bacon shrinks when cooked as the fat renders away.
Regular bacon, also called standard-cut, classic, or average bacon, is about 1/16-inch thick. This type of bacon gives light and crispy pieces when cooked.
To prepare a bacon-wrapped pork tenderloin, start by mixing a paste of garlic, brown sugar, salt, pepper, and olive oil. Rub this paste all over the tenderloin. Then, lay out 8-10 slices of thin-cut bacon, slightly overlapping them, to form a rectangle. Place the tenderloin at one end and roll it up tightly in the bacon, making sure the bacon overlaps to stay secure. You can use toothpicks to hold it in place.
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the bacon-wrapped tenderloin seam-side down in the skillet and sear for 2-3 minutes on each side until the bacon is browned and crispy. Transfer the skillet to a preheated oven and roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
After roasting, remove the pork from the oven and let it rest for 5-10 minutes. This step helps the juices redistribute throughout the meat, keeping it juicy and tender. Finally, slice the bacon-wrapped pork tenderloin into medallions, garnish with freshly chopped parsley, and serve.
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Seasoning: salt and pepper, rosemary, gar
Cooking pork wrapped in bacon is a great way to seal in moisture and flavour. The bacon fat adds a delicious savoury coating to the meat.
To season pork wrapped in bacon, you can use a variety of herbs and spices. A simple combination of salt and pepper is a good base, but you can also add rosemary, garlic, thyme, marjoram, nutmeg, paprika, and olive oil.
One recipe suggests creating a paste with garlic, brown sugar, rosemary, salt, pepper, and olive oil. Rub this paste all over the pork tenderloin before wrapping it in bacon and roasting it.
Another recipe recommends mixing Dijon mustard, minced garlic, dried thyme, dried rosemary, black pepper, and salt. Rub this mixture onto the tenderloin, ensuring every bite will be packed with flavour. Then, wrap the pork in bacon, securing it with toothpicks if needed.
You can also season the pork with salt and pepper, and then sear it in a skillet before wrapping it in bacon and roasting. This will give the meat a nice brown crust.
Remember, the bacon will add flavour to the pork, so you don't need to over-season the meat. The key is to let the bacon do its work in sealing in the juices and creating a delicious, crispy coating.
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