This recipe for pork tenderloin wrapped in bacon is a variation of a recipe my mother used to make with my own spin on the seasonings. It's also one of our favorites to enjoy around the holidays!
Ingredients
- garlic powder: 1 Tbsp
- seasoning salt: 1 tsp
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- slices bacon: 8 piece
- pork tenderloin: 2 pound
- butter: 2 Tbsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Combine garlic powder, seasoning salt, basil, and oregano in a small bowl.
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Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.
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Wrap four slices bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. Slice tenderloins between each bacon strip to create a total of eight medallions. Dip medallions into seasoning mix on both sides.
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Melt butter and oil together in the same skillet over medium-high heat. Add medallions and cook for 4 minutes on each side.
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Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
