Our Bacon-Wrapped Pork Tenderloin recipe delivers a delicious, double-meat main that’ll blow your standard pork tenderloin out of the water. Save a few slices of bacon from Sunday brunch for a weeknight supper. By wrapping the cut in bacon and browning it in a cast-iron skillet over the stove before transferring the whole dish to the oven to roast, you’re locking in moisture and adding extra flavor with a very minimal work. In the same pan, you’ll cook fennel and dried apricots, for a sweet side that plays off the bacon, and crisps up nicely thanks to the pan juices. Garnish with fresh dill, if desired.
1 pork tenderloin (about 1 pound)
¾ teaspoon kosher salt
¾ teaspoon black pepper
4 sprigs fresh thyme
4 slices bacon
1 tablespoon olive oil
2 small fennel bulbs, cut into eighths
8 dried apricots, cut in half
Calories from fat 53%
Sat fat 7g
How to Make It
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.
Top the pork with the thyme and wrap it with the bacon.
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.
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.