Recently I discovered how easy it is to wrap a pork tenderloin with bacon for a simple, one-dish, weeknight dinner. Inspired, I’ve experimented with different rubs. This time, using smoked paprika and garlic
The core recipe here is my Bacon Wrapped Pork Tenderloin with a Garlic Rosemary Rub. The main difference is using less garlic (don’t hate me) and adding smoked paprika. This rub, along with using a smoked bacon, gave an intense flavor that would have you thinking you cooked the entire pork tenderloin in an outdoor smoker.
Something I’ve learned about wrapping the bacon so you avoid having to tie it down. Overlap each of the bacon strips about 20% as if they were connected end-to-end. Also, each time the bacon goes around the tenderloin, lay the new strip just a little on the old strip. This avoids the need to use butcher twine, poke with toothpicks, etc.
I also found that the pork can be easy to dry out at a higher temperature, so I opted to sear the tenderloin first and then cook it at two temperatures. Sounds complicated, turns out great though. Start the pork in the oven preheated to 350 and then turn it up to 425 as soon as you put it in. I put a meat thermometer in and pulled the meat as soon as it hit 150 degrees, which was in about 26 minutes.
You don't need a smoker to make this delicious bacon wrapped pork tenderloin. Plus it all cooks in one cast iron pan.
- 1.5 Pounds Pork Tenderloin
- 1 Tablespoon Garlic Crushed
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Tablespoon Olive Oil
- 6-8 Slices Thick Cut Bacon Hickory Smoked preferred
- 2 Cups Broccoli Florets Not Frozen
Mix garlic, smoked paprika, salt & pepper in a small bowl to make a paste
Place the pork in your baking dish and rub evenly with the smokey garlic paste
Wrap the pork with the bacon slices. (Here you can optionally let the meat rest in the refrigerator)
Sear the tenderloin for about 2 minutes on each side in a cast iron pan
Place in an oven preheated to 350 degrees and turn it up to 425 degrees. Cook for 25-35 minutes until at least 145 degrees in the center
Halfway through, lightly stir around the vegetables so they cook evenly and don't burn. You may need to pull them out a few minutes before the pork is done.