Bacon-Wrapped Pork Tenderloin

5 from 6 votes

You can use your favorite local cider for this recipe with or without alcohol; it’s a winner! Be sure to have mashed potatoes on the plate to soak up the goodness and enjoy every bite.

Prep Time10

Cook Time22

Total Time32

Course: Dinner

Cuisine: American

Keyword: bacon, bacon-wrapped, Dinner, easy, fast, Pork, Pork Tenderloin

Servings: Servings

Calories: 266kcal

Author: Tara Noland

Equipment

Tribal Cooking Cutting Boards - 3 Set - Warrior Strength Small to Extra Large Cutting Boards for Kitchen, Meat, Vegetables - Dishwasher Safe, Juice Groove, Non-Slip Rubber Chopping Board Set
IMEEA Cooking Spoon Stainless Steel Large Serving Spoon Slotted Spoons for Cooking 12.8-Inch, Set of 2
Utopia Kitchen - Saute Fry Pan - Chefs Pan, Pre-Seasoned Cast Iron Skillet - Nonstick Frying Pan 12 Inch - Safe Grill Cookware for indoor & Outdoor Use - Cast Iron Pan (Black)

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.

Notes

See the post for more tricks and tips.

Nutrition