Go Back

Garlic Butter Bacon Pork Tenderloin - Juicy, Savory, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pork tenderloin (about 1 to 1.5 pounds), silver skin removed
  • 8–10 slices thin-cut bacon
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh, minced)
  • 1/4 teaspoon dried rosemary (or 1 teaspoon fresh, minced)
  • 2 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest (optional but brightens everything)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Prep the oven and pan: Preheat to 400°F (205°C). Line a sheet pan with foil and set a wire rack on top. This helps the bacon crisp evenly.
  2. Make the garlic butter: In a small bowl, mix the softened butter, minced garlic, Dijon, lemon zest, and half the herbs. Set aside.
  3. Trim and season the pork: Pat the tenderloin dry. Remove any silver skin with a sharp knife. Rub with olive oil, then season with salt, pepper, paprika, garlic powder, onion powder, and the remaining herbs.
  4. Butter coat: Spread the garlic butter over the top and sides of the tenderloin. It doesn’t need to be perfect—just an even coating.
  5. Wrap in bacon: Lay the bacon slices on a cutting board, slightly overlapping. Place the tenderloin across the strips and roll it up so the bacon fully covers the pork. Tuck the ends underneath. Use toothpicks if needed to secure.
  6. Sear for crisp edges: Heat a large oven-safe skillet over medium-high. Add a drizzle of oil. Sear the bacon-wrapped tenderloin 1–2 minutes per side, until the bacon starts to brown. Transfer to the rack on your sheet pan if you didn’t use an oven-safe skillet.
  7. Roast: Bake for 18–25 minutes, depending on thickness. Pull it when the center hits 140–145°F (60–63°C) on an instant-read thermometer inserted into the thickest part.
  8. Rest: Let it rest for 8–10 minutes. The temperature will rise a bit, and the juices will redistribute.
  9. Slice and serve: Remove any toothpicks. Slice into 1/2-inch medallions. Spoon any pan juices over the top and finish with chopped parsley.