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Bacon Wrapped Pork Tenderloin
This fabulous Bacon-wrapped Pork Tenderloin with roasted fennel is the sheet pan dinner of your dreams. The pork is tender, the bacon is salty, and the fennel soaks up the juices from both! It's also fancy enough for "company" and ready in an hour.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Preheat oven to 425 degrees. In a large bowl, combine fennel, onion, salt, and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Drizzle with 2 tablespoons olive oil and toss until evenly coated.
2
Arrange the fennel and onion on the prepared baking sheet, spaced out as much as possible. Roast for about ⏱️ 5 minutes.
3
Meanwhile, brush 1 pork tenderloin with half of the Dijon mustard. Sprinkle with half of the thyme, then wrap with 5 slices of bacon, slightly overlapping the slices until completely covered. Repeat with the second tenderloin using the remaining ingredients.
4
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place wrapped pork tenderloins bacon-seam-side down and cook until golden brown, about 4 to ⏱️ 6 minutes. Turn over and cook the second side until golden brown, about 4 to ⏱️ 6 minutes more.
5
Remove the baking sheet from the oven and gently flip the fennel and onions. Nestle pork tenderloins among them and roast until the internal temperature of the pork reads 145 degrees on an instant read thermometer, about 10 to ⏱️ 15 minutes.
6
Allow the pork to rest for ⏱️ 5 minutes before slicing. Serve with the vegetables and garnish with reserved fennel fronds if desired.
Nutrition Facts
calories
352 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
6 g
sugar Content
2 g
sodium Content
951 mg
protein Content
19 g
cholesterol Content
47 mg
carbohydrate Content
16 g
saturated Fat Content
7 g
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