Last Updated on July 16, 2021
Any recipe that includes a “bacon blanket” sounds like a winner to us. This juicy, slow-roasted pork tenderloin is easy to make and bound to please. We recommend pairing it with our creamy cauliflower and parsnip puree for a delicious weeknight dinner.
- Preheat oven to 325°F.
- Throughly dry pork tenderloin after removing from the package.
- Place a piece of parchment paper, wax paper or plastic wrap on countertop. Sprinkle dry rub on parchement work surface. Roll pork tenderloin in rub.
- Set seasoned pork tenderloin to the side. Place 6 slices of bacon side by side to make a "blanket" of bacon on same work surface, it's ok if there is excess dry rub on the parchment.
- Place pork tenderloin at one end of the bacon "blanket", use the parchment as a guide to help you roll the bacon around the tenderloin.
- On a parchment lined baking sheet place bacon wrapped tenderloin seam side down.
- Slow roast for 40 minutes. Remove from oven and brush tenderloin with honey. Place back in the oven for 10 minutes or until thermometer reads 145°F when inserted into the thickest part. Let rest 5 minutes before slicing and serving. Enjoy!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.