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  • 1 star values: 55

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.

Real Simple


Credit: Christopher Baker

Recipe Summary test

20 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

388 calories; calories from fat 53%; fat 23g; saturated fat 7g; cholesterol 100mg; sodium 670mg; carbohydrates 16g; fiber 4g; sugars 6g; protein 30g.