Update (11/7/16): This pork tenderloin recipe was originally published June 6th, 2015. It is one of our favorite dinner recipes, so we decided to update the post with new photos and a video. We hope you enjoy!
It’s hard to believe that we’ve had this blog for almost 6 months now. Time flies when you’re stuffing your face, apparently.
I was looking at our recipes and realized there was a severe lack of pork. I can take care of that, no problem! Let’s put pork on some more pork!
This was my first time making pork tenderloin myself and I was overjoyed with how well it turned out. The marinade is the perfect mixture of tangy/sweet and when it combines with the salty, crispy bacon and the melt-in-your-mouth tenderloin, your taste buds will sing praises on high!
Though this marinade makes enough for three bacon wrapped pork tenderloins, I have sometimes only made one when it is just the two of us. If you do make extra, have no fear, this is one of the best and easiest recipes to reheat. Just put it back in the oven at 350 degrees for 10-15 minutes, or until the desired temperature is reached.
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PrintPig On Pig: Bacon Wrapped Pork Tenderloin Recipe
This pork tenderloin is wrapped in bacon, then marinated for hours to make it one of the most juicy and flavorful ways to prepare this meat.
- Prep Time: 3 hours
- Cook Time: 3 hours
- Total Time: 6 hours
- Yield: 6-8 1x
- Category: Dinner
- Cuisine: American
Ingredients
- 3lbs of Pork Tenderloin (About 3 Tenderloins)
- 1.5 lbs Bacon
- ¾ cups Soy Sauce
- 1 Tablespoon Minced Onions
- ½ teaspoons Garlic Salt
- 1 Tablespoon White Vinegar
- ¼ teaspoons Salt
- 1 dash Pepper
- ¾ cups Brown Sugar
Instructions
- Wrap the tenderloin pieces in bacon. Place in an 8 x 11 pan. Poke holes in meat with a fork.
- Combine rest of ingredients in a small bowl. Stir well. Pour marinade over meat. Refrigerate, uncovered, 2 – 8 hours.
- Bake in a 300 degree oven for 1.5 – 3 hours, until pork reaches 160 degrees in the thickest part. If the bacon begins to burn, place foil over the top.
- Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
- Serve immediately.
Nutrition
- Calories: 739
Nancy says
I made this for dinner the other night and we loved it. It was so delicious! Thank you for posting.
Jessica Pinney says
I am so glad you and your family enjoyed it, Nancy!
John says
Do you drains the marinade before putting it in the oven
Jessica Pinney says
No, I bake in the marinade.
Lacey says
Have you ever cooked at 350? I have sides and a cane I want to cook also and the cake must be at 350
Jessica Pinney says
I have not. It will likely turn out too dry at that temperature. If possible, I would cook the cake beforehand.
J carp says
If only cooking 1 pork tenderloin instead of 3 would you reduce the cooking time?
Lillie Brown says
How do you cook pork loin Do you have a recipe for pork loin?
Sharon says
My family loved this! Very easy to make.
★★★★★
PATRICK GULA says
pork should be cooked to 145 f not 160 f.
Jessica Pinney says
Most cuts of pork (not ground pork) are safe to eat at 145F (medium-rare), but can be cooked to 160F. The pork tenderloin in this recipe is incredibly juicy and tender when cooked all the way through. I highly recommend it.