We love this simple bacon wrapped pork tenderloin! The creamy onion sauce and bacon make this easy dinner look fancy without the extra work. Serve it with a salad or rice and veggies for a fast, easy meal.
To be perfectly fair I’m going to start off with a word of warning. This bacon wrapped pork tenderloin was addictive in our house! Jonathan and I were actually racing to see who could eat the extra drips of onion sauce out of the pan with our fingers first. (Turns out we can both be pretty fast when there is a good sauce involved!)
We agreed that this was something everybody would want to see on the regular dinner rotation! How many of you know those recipes are few and far between??? Yeah – it is that good…
Years ago I ordered a prosciutto wrapped pork tenderloin and was amazed by the dish. It is one of my early adult memories of eating at a really amazing restaurant. Sadly the restaurant no longer exists but I’ve always wanted to recreate that dinner.
It has been more than a decade so the details are more hazy than clear. I remember a good white wine. I remember the joy of being a true adult out at a grown up restaurant with my dear college friend Katie. And I remember the pork…
Prosciutto can be pricey and since it is a special purchase I don’t like to recommend it in what is supposed to be a simple dinner recipe. When I was perfecting this to share I tried bacon instead and felt that either option was delicious. If you try it both ways make sure to leave me a comment and let me know what you think!
Love pork? Try the recipe that made me believe in pork chops for the first time ever!
Bacon Wrapped Pork Tenderloin
- 1 pork tenderloin about a pound or a bit more
- 14 slices thin bacon or prosciutto see note
- 1 cup mayonnaise
- 1 envelope Lipton’s Dry Onion Soup Mix
- ¼ tsp. black pepper coursely ground
- Preheat oven to 400 F.
- On a piece of parchment paper, lay strips of bacon next to each other vertically so they are slightly overlapping. There should be enough bacon laid out to cover the pork end to end.
- In a medium bowl combine the mayo, soup mix, and pepper. Stir together and slather on the bacon in a rectangle where the pork will go.
- Spread the sauce down the center of the strips of bacon in a long mound.
- Pat the pork tenderloin dry and lay it on the sauce.
- Use the parchment to roll the bacon around the pork with ends overlapping. When you transfer to the rack the overlaping end side goes down.
- Transfer to a rimmed baking dish with a rack and cook for 30-40 minutes until a meat thermometer reads 155 F.
- Let the meat rest for 10 minutes and then slice.