The pork tenderloin in bacon crust is an easy and delicious main course, perfect for the holiday table and beyond! The recipe is simple and always pleases everyone. It is a very tasty recipe, crispy, tender, and juicy on the inside. Try it; I am sure it will win you over! I also recommend the pork tenderloin with mushrooms and balsamic vinegar and the Tenderloin in crust with potatoes.
Don’t miss the main courses to make at Christmas
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs pork tenderloin
- 7 oz bacon
- to taste rosemary
- to taste salt
- to taste pink peppercorns
- 2 tablespoons extra virgin olive oil
- 1 onion
Steps
Start by laying the bacon on a sheet of parchment paper. Place the tenderloin on top of the bacon and roll it.
Sprinkle with salt, rosemary, and pepper.
Transfer the tenderloin to a pan with a swirl of oil and sliced onion. Brown on both sides.
Pour the wine and let it evaporate.
Transfer the tenderloin to a baking dish and baste with the meat’s juices.
Continue cooking in the oven for another 15 minutes, remove, let cool slightly, and slice.
Storage, Tips, and Variations for Pork Tenderloin in Bacon Crust
The pork tenderloin in bacon crust can be stored in the refrigerator until the next day. The pork tenderloin can be replaced with veal tenderloin. It can be prepared well in advance and cooked at the moment due to the short time required. Cooking times may vary depending on the weight of the meat.
