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Bacon-Herb Wrapped Pork Tenderloin Recipe

Bacon-Herb Wrapped Pork Tenderloin

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Average Rating:

Total Reviews: 40

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  • on April 14, 2013

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    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.

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  • on February 16, 2013

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    Hands down, the best tenderloin I've ever had!
    -Use all the herbs and garlic...it's a must!

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  • on November 01, 2012

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    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.

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  • on May 29, 2012

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    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.

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  • on April 02, 2012

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    Well, what can you say? Pork on pork, how can you go wrong? This is delicious and I have made it several times.

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  • on November 18, 2011

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    Made this twice and each time I love it!

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  • on July 16, 2011

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    Made this for the first time tonight and it was a huge hit! I used basil olive oil when roasting the garlic and to fry the tenderloins in. I didn't have sage so used basil instead and it was awesome. will definitely be making this again.

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  • on July 15, 2011

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    This just didn't do it for me... the bacon overpowered the delicate flavor of the pork. Everything else was good but I just didn't care for the smoky flavor the bacon brought. (And as others commented, it was really a challenge to get the bacon to stay wrapped around the tenderloin.

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  • on March 12, 2011

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    This was absolutely fabulous! I was looking for a recipe that involved bacon-wrapping the pork tenderloin, and this is IT! The onloy thing I didn't do was add the sage, because I was out of it! But roasting the garlic made all the difference, vs. using fresh minced garlic. I also only used one tenderloin because it's just me and the hubby, but hardly any leftovers! YUM!! Thanks for another great one, Bobby!

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  • on February 22, 2011

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    Great! I used 1 small pork loin which I cut in half length-wise for two loins of approximately .75lbs each. I scored the meat and slathered the garlic in the slits like some other reviewers suggested (great!. I then layered the herbs, using two sprigs of rosemary per pork loin then 3 1/2 slices of bacon per pork loin and tied it all in place. I splashed some fresh lemon juice on after I seared the meat and it was great.

    I had to add nearly 10 minutes to the cooking time, even using such small pieces of pork, and it was still a touch pink for my liking. Overall, fantastic dish.

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