Bacon-Wrapped Pork Tenderloin

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Pork tenderloin, unlike pork belly, is very lean and delicately flavored and can use some extra love when preparing. I give it lots and lots of love in the recipe, and while it takes some extra effort the results are so worth it. Brining, confiting, and pan-roasting add flavor, moisture, and texture.



Put the tenderloin in a gallon-size zip-top bag, add the brine, and seal tightly, pressing out as much air as possible. Put the bag in a large bowl (in case the bag leaks) and cure in the refrigerator for at least 4 hours, or up to 12 hours.

Preheat the oven to 250°F (120°C). R