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Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Pat the pork dry with paper towels. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper.
  2. Top the pork with the thyme and wrap it with the bacon.
  3. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots.
  4. Transfer the skillet to oven and roast for 15 to 20 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.
May, 2006

Nutritional Information

  • Per Serving
  • Calories 388Calories From Fat 53%
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 100mg
  • Sodium 670mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugar 6g
  • Protein 30g
What does this mean? See Nutrition 101 .

Quick Tip

Bacon-Wrapped Pork Tenderloin
For entertaining, double this recipe, but transfer the pork and vegetables from the skillet to a rimmed baking sheet before roasting.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.