First Step: Preheat Oven and Prep Meat Preheat your oven to 200°C (390°F), or 180°C for fan-forced ovens. Remove the pork tenderloin from the refrigerator and let it reach room temperature for about 20 minutes. This ensures even cooking throughout. Trim any silver skin if desired for improved texture and tuck the thinner end underneath to achieve uniform thickness.

Second Step: Season the Pork If you want extra flavor, mix minced garlic, brown sugar, fresh rosemary, salt, pepper, and olive oil into a paste and rub evenly all over the pork tenderloin. Otherwise, simply season the meat generously with salt and pepper on all sides.

Third Step: Prepare Bacon Wrapping Lay 8 to 10 slices of streaky bacon vertically on a cutting board with slight overlaps, enough to completely wrap the tenderloin when rolled. It’s best to avoid wrapping the bacon on the bottom of the pork to prevent undercooked sections, so focus on covering the top and sides well.

Fourth Step: Sear the Pork Tenderloin Heat 1 tablespoon of olive oil in an oven-proof skillet over high heat. Sear the pork on all sides, about 5 minutes in total, until golden brown. This locks in moisture and adds a beautiful crust. Remove from heat and let the meat cool briefly.

Fifth Step: Wrap with Bacon and Add Glaze Place the pork at the edge of the bacon layout and roll it tightly, seam side down, to keep it secure. Use toothpicks if necessary to hold the bacon ends in place. Transfer the bacon-wrapped pork back to the skillet or a roasting pan. Drizzle 2 tablespoons of honey evenly over the bacon, then brush it gently for a sticky glaze. Add rosemary sprigs around the meat if using.

Sixth Step: Roast Put the skillet or roasting pan in the preheated oven. Roast the pork for 25 minutes total, basting it with its pan juices around the 20-minute mark. This helps the bacon achieve a deep golden, caramelized finish. Cooking times may vary slightly based on tenderloin size.

Seventh Step: Check Doneness and Rest Use a meat thermometer to check internal temperature: 65°C (149°F) for medium doneness with a slight pink center, or 68°C (155°F) for fully cooked pork. Remove from oven and let the tenderloin rest uncovered for 5 to 30 minutes, allowing juices to redistribute and ensuring tender, juicy slices.

Final Step: Serve Baste once more with pan juices before slicing. Serve your bacon wrapped pork tenderloin alongside garlic shrimp, a savory stir fry, or your favorite sides for a complete meal. This recipe also pairs nicely with roasted potatoes or a crisp green salad for balanced flavor.