Bacon-Herb Wrapped Pork Tenderloin

Total Time:
1 hr 50 min
20 min
20 min
1 hr 10 min

4 to 6 servings

  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary leaves
  • 12 fresh sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 12 (1/4-inch thick) slices bacon
  • 2 tablespoons olive oil

Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

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4.7 46
I made this recipe last night and my family loved it! Only change from Bobby's recommended ingredients - I omitted salt. Earlier in the day I prepped tenderloin, seared on all sides and put in the fridge. (Used string to secure bacon) One hour before roasting, I pulled meat out to bring to room temperature. Baking time was significantly more than recommended; 35 minutes for medium. With early prep, this entree is an ideal choice for entertaining friends and family. The only change I'll make next time - a tad less sage. item not reviewed by moderator and published
This recipe is wonderful. After making it several times I have made one adjustment which i think makes it easier to cook without affecting the great taste. I do not use twine to secure the bacon nor do I sear it first. I ensure bacon ends are neatly wrapped under the tenderloin, and cook it in the oven until it reaches an internal temperature of apprx. 140 degrees. Then, I broil it for a few minutes on hi to brown the bacon. Looks and tastes great. item not reviewed by moderator and published
This was wonderful. The best pork I have ever made. The bacon wrapped around the herbs seals in wonderful fresh flavors. Toothpicks help with wrapping and keeping all in place. I also cooked mine for approx. 30 min for med-rare. item not reviewed by moderator and published
This was super easy to make and was delicious! My husband said it was one of his top 3 favorite meals I've ever made. The cooking times for mine was different, though. The recipe says to cook it for 8-10 minutes in the oven after first cooking it in the pan. It ended up taking 30 minutes in my oven to be cooked to medium well. It was still wonderful, tender, and not dry at all. This will become a regular in my house! item not reviewed by moderator and published
We loved it! But I used thin turkey bacon instead..Will be making this again. item not reviewed by moderator and published
Very good, didn't have bacon but used prosciutto. We are slightly obsessed with roasted garlic in our household so this was a winner. I stock up on fresh herbs and then freeze them so they were "semi" fresh in this recipe also used a little bit of thyme and fresh parsley. I also squeezed little lemon juice over the top and bottom of the pan to de-glaze the pan and it made a delicious sauce. I didn't give it five stars because it took way longer than 8-10min in the oven. I kept having to pull it our and check it several times. I still don't really know how long I cooked it for, I would say around 45 min. Like others maybe I didn't brown it enough but any long and I would have burnt the prosciutto. Other than the time it's a winner. I also served it along side some quinoa with lemon and some of the left over roasted garlic mix in. item not reviewed by moderator and published
This is one of the few recipes I have cooked more than once, a definite keeper. I made this for the first time on Thanksgiving 2012 and I keep coming back for the recipe. Although there are several steps that add time it is worth every mil-second spent as you will not find a better recipe for pork tenderloin. I will make it today using a Boston Butt (a popular choice in South Georgia and will also try it with a turkey breast as the herbs, garlic and seasonings cannot be beat for a succulent delicious masterpiece. Don't skip any steps or seasonings the first time you make it, after that 'tweak' it to your taste but chances are this will be a keeper for your family as well. item not reviewed by moderator and published
Hands down, the best tenderloin I've ever had! -Use all the herbs and's a must! item not reviewed by moderator and published
Excellent - I consider a meat recipe to be really great when you do not have to have any type of sauce to make tastier. Tried for the first time - came out perfect. Was looking for something fast - so made this and had sides of Wild Rice and a salad. Husband and mother loved it. Recommend highly. item not reviewed by moderator and published
Very good, hard to go wrong wrapping anything in bacon. I've seen and made a few variations on this recipe, and I like this version a little better because the garlic is roasted. The flavors are ever so slightly discordant to give this 5 stars. item not reviewed by moderator and published
Haven't tried this recipe before, but I think I'll go with your method instead of Bobby's. item not reviewed by moderator and published

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