This Bacon-Wrapped Pork Tenderloin is a show-stopper of a recipe for a weekend meal yet so easy you could have it any night! Wonderful flavors of pork, bacon, sage, thyme, and apple cider make this meal company-worthy.
Do you love pork? Then try our Pork Rib Roast, Sweet and Sour Pork, or our Pork Tenderloin in Puff Pastry.
Disclosure: I was compensated for this post by Robert Rose with the Best of Bridge Cookbook. All opinions and experiences are my own.
These Cider-Glazed Bacon-Wrapped Pork Tenderloin medallions are a wonderful fall meal or one to make over the holidays. The recipe can be easily made gluten-free by changing up the thickener to cornstarch or a gluten-free flour alternative.
Helpful Items for This Recipe
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Pre-Seasoned Cast Iron Skillet – Nonstick Frying Pan 12 Inch
Serving Spoon Slotted Spoons for Cooking 12.8-inch, Set of 2
This Best of Bridge Done in One cookbook is a gem. I have already made four recipes from it, and they were all a hit. All the recipes are simple and all in one vessel to make clean-up a breeze, too.
The collection includes recipes like Reuben Party Dip, Hearty Tuscan Ribollita Soup, Mandarin Orange Yogurt Mousse, and No-Bake Biscoff Icebox Cake, to name a few!
Courtesy of Robert Rose Inc., by Emily Richards & Sylvia Kong © 2023
Photography by Jonathan Bielaski © 2023 www.robertrose.ca Reprinted with permission. Available where books are sold.
What Ingredients are in Bacon-Wrapped Pork Tenderloin?
Ingredients
Pork tenderloin – You will need about 1 lb or 500 g of pork tenderloin for this recipe.
Black pepper – Always use freshly ground black pepper for the best flavoring.
Bacon – You can use either thin or thick sliced bacon, whatever you prefer.
Canola oil – Use a light-flavored oil like canola for the best results.
Red onion, sliced – Red onions get sweeter when cooked and are the perfect onion for this recipe.
Dried sage – Sage is a great pairing with pork and is perfect for fall with its earthy, slightly peppery taste.
Dried thyme – Thyme is a very versatile herb that goes wonderfully in this recipe as it does so many others.
Salt – Don’t forget the bacon is also salted when you are seasoning.
All‑purpose flour – Just a little is used to thicken the sauce; if you need gluten-free, you can use an alternative flour or cornstarch.
Apple cider – This is the fun ingredient that takes this dish over the top and is perfect for fall.
Butter – The butter is added at the end of the recipe to add some richness to the sauce. Perfection.
How to Make Bacon-Wrapped Pork Tenderloin
Cut tenderloin into 8 even chunks and sprinkle with pepper. Cut bacon strips in half. Wrap each tenderloin piece with half a slice of bacon.
In a large skillet, heat oil over medium-high. Brown bacon-wrapped pork pieces well all over. Remove to a plate.
Reduce heat to medium and add onion, sage, thyme, and salt. Cook, stirring for about 8 minutes or until starting to brown and soften.
Stir in flour to coat well. Whisk in cider and bring to a simmer.
Return pork to skillet, reduce heat to low, and cook for about 8 minutes, turning pork occasionally until a hint of pink remains in pork. Add butter and stir until melted.
Recipe Tips!
Is Pork Okay if it is still Slightly Pink in the Middle?
Yes, don’t overcook your pork; you still want it to be cooked to 155F with a rest and a final temperature of 160F. I always use my Thermoworks instant-ready thermometer (affiliate link) to get the correct temperature every time.
What Can I Serve with These Bacon-Wrapped Pork Tenderloins?
I would say mashed potatoes are a must, but to round out the meal, I would serve this with Caramelized Carrots, Green Beans Almondine, or Traditional Cheesy Broccoli Casserole.
TIP
You can use alcoholic or non-alcoholic cider for this recipe. Unsweetened is best!
WANT MORE BEST OF BRIDGE RECIPES?
Here are four more recipes from other Best of Bridge cookbooks for you to try. I really do love all of their recipes; always winners!!
Bacon-Wrapped Pork Tenderloin
Ingredients
- 1 pork tenderloin about 1 lb/500 g
- 1/4 tsp 1 mL black pepper
- 4 slices bacon
- 1 tbsp 15 mL canola oil
- 1 small red onion sliced
- 1 tsp 5 mL dried sage
- 1 tsp 5 mL dried thyme
- 1/4 tsp 1 mL salt
- 1 tbsp 15 mL all purpose flour
- 1 cup 250 mL apple cider
- 2 tbsp 30 mL butter
Instructions
- Cut tenderloin into 8 even chunks and sprinkle with pepper. Cut bacon strips in half. Wrap each tenderloin piece with half a slice of bacon.
- In a large skillet, heat oil over medium-high. Brown bacon-wrapped pork pieces well all over. Remove to a plate.
- Reduce heat to medium and add onion, sage, thyme and salt. Cook, stirring for about 8 minutes or until starting to
brown and soften. Stir in flour to coat well. Whisk in cider and bring to a simmer. - Return pork to skillet and reduce heat to low and cook for about 8 minutes, turning pork occasionally until hint of pink remains in pork. Add butter and stir until melted.
Comments & Reviews
Peggy Goodwin says
Too many ads pop up and use memory up it is hard to read the recipe and slows scrolling. Ads are imbedded and pop up and block parts of the page. You close the ad and google pops up asking why then pops up another ad. I quit trying and will find another site for recipes.
Tara Noland says
I went right to this recipe and I do not see any blocking ads or anything that you are talking about. In future just hit jump to recipe if you seem to be having an issue. This recipe is the bomb so too bad you won’t be trying it.