Bacon-Wrapped Pork Tenderloin Is A Real Showstopper

Name: Bacon-Wrapped Pork Tenderloin Is A Real Showstopper
Total time: 45 min
Ingredients: 2 Tbsp. finely chopped garlic (about 5 large cloves); 1 tsp. black pepper; 1 tsp. coriander seed, coarsely crushed; 1 tsp., plus a pinch of kosher salt, divided; 1 (1 1/4- to 1 1/2-lb.) pork tenderloin, trimmed; 5 to 7 center-cut bacon slices; 1 Tbsp. olive oil; 1 Tbsp. apricot preserves; 1 Tbsp. sherry vinegar; 1 1/2 tsp. Dijon mustard

5.0

(2)

1 Review

Bacon-wrapped pork tenderloin is the perfect contrast of textures: The tenderloin is juicy from the high heat bake and the fatty, savory bacon surrounding it while it cooks. The bacon itself is crisp from a quick sear in a skillet, and it renders slowly so the strips cover as much of the tenderloin as possible without shrinking. Searing the bacon in a skillet first really is the move, despite other recipes cooking everything in the bacon at once. Sure, it's a bit more messy, but it creates the perfect final dish. To bring it all together, coriander and garlic in the seasoning adds floral notes and a bold punch. It's served with with an apricot glaze that is sweet and tangy.

By

Julia Levy

Published on July 10, 2024

Recipe tested by

Catherine Jessee

a plate filled with bacon-wrapped tenderloin, mashed potatoes, and green beans — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

20 mins

Total Time:

45 mins

Servings:

4

Ingredients

2 Tbsp. finely chopped garlic (about 5 large cloves)
1 tsp. black pepper
1 tsp. coriander seed, coarsely crushed
1 tsp., plus a pinch of kosher salt
1 (1 1/4- to 1 1/2-lb.) pork tenderloin, trimmed
5 to 7 center-cut bacon slices
1 Tbsp. olive oil
1 Tbsp. apricot preserves
1 Tbsp. sherry vinegar
1 1/2 tsp. Dijon mustard

Directions

Prepare oven:

Preheat oven to 425°F. Gather ingredients:

Caitlin Bensel; Food Stylist: Torie Cox
Season pork tenderloin with garlic mixture:

Stir together garlic, pepper, coriander, and 1 teaspoon of the salt in a small bowl. Rub evenly over pork. If needed, tuck thin end of pork under so the tenderloin is about the same thickness from end to end.

Caitlin Bensel; Food Stylist: Torie Cox
Wrap tenderloin with bacon:

Starting with 1 bacon slice on underside of wide end of pork, stretch and wrap bacon around, spiraling toward middle. Continue wrapping with remaining bacon slices until pork is mostly covered and bacon seams end up on underside of pork.

Caitlin Bensel; Food Stylist: Torie Cox
Brown bacon:

Heat oil in a large ovenproof cast-iron or stainless steel skillet over medium-high. Place wrapped pork, seam side down, in hot skillet, and cook until browned on both sides, about 3 minutes per side.

Caitlin Bensel; Food Stylist: Torie Cox
Bake pork tenderloin:

Transfer skillet to preheated oven, and bake until a thermometer inserted in thickest portion of pork registers 140°F, 20 to 25 minutes. Remove from oven, and transfer pork to a cutting board; do not clean skillet. Let pork rest for 15 minutes before slicing 3/4-inch thick.

Caitlin Bensel; Food Stylist: Torie Cox
Make glaze:

While pork rests, whisk apricot preserves, vinegar, and mustard into pan drippings until sizzling.

Caitlin Bensel; Food Stylist: Torie Cox
Finish and serve:

Pour pan drippings into a small bowl, and whisk in a pinch of salt until glaze comes together, about 30 seconds. Pour any accumulated pork juices into bowl with glaze, and stir to combine. Serve sliced pork drizzled with glaze.

Caitlin Bensel; Food Stylist: Torie Cox