Bacon Wrapped Tenderloin Recipe-Costco: Bake at 375°F

Cooking Pork Tenderloin Wrapped in Bacon

Today, we are cooking pork tenderloin wrapped in bacon. Let me tell you, when you wrap anything in bacon, it’s bound to be good! This is a super simple weeknight recipe you can enjoy any time you want. Let’s get started with this delicious Bacon-Wrapped Pork Tenderloin.

Recipes: Want to make Costco's Kirkland Signature Bacon-Wrapped Pork Tenderloin at home? This easy recipe is perfect for a flavorful, juicy dinner. Season the tenderloin with salt and pepper, sear it for a crispy crust, then wrap it in bacon. Drizzle with honey and bake at 375°F for 30-35 minutes until the internal temperature reaches 145°F. Rest the tenderloin for 5 minutes before slicing into tender, juicy pieces. The bacon adds a delicious, savory twist to this affordable cut of pork—perfect for any weeknight meal!

What is Pork Tenderloin?

For those unfamiliar with pork tenderloin, it’s one of the best cuts of meat if done correctly. Not only is it incredibly flavorful, but it’s also very affordable. Most of the time, when you buy pork tenderloin, it will come in two pieces, and this particular one happens to be two pieces. At only $8.30 for two pounds of meat, that’s quite a bargain by today’s standards!

The key to cooking a pork tenderloin is making sure you do not overcook it. You’ll typically cook it whole, but it’s crucial to monitor the internal temperature carefully to prevent it from drying out.

Essential Tools: Meat Thermometer

The best way to avoid overcooking your pork tenderloin is by using a meat thermometer. This is a vital tool for ensuring the pork is cooked perfectly. You’ll be cooking the tenderloin, letting it rest, and then slicing into juicy, flavorful meat. But first, let’s prep the tenderloin.

Prepping the Pork Tenderloin

Once you get the pork tenderloin out of the package, you’ll likely notice that most of the time, it comes in two pieces. Since we’re cooking one piece, we’ll save the other for later.

When prepping the tenderloin, you may notice some silver skin, which is a thin layer on the meat. If it’s a lot, I’d suggest removing it. The silver skin doesn’t break down during cooking, so taking it off will make the tenderloin easier to cook and eat. As for the fat, you can remove some if you'd like, but it’s not a huge deal either way.

If one end of your tenderloin is much thicker than the other, you can tuck the thinner end under to ensure even cooking. However, this particular tenderloin is fairly equal in size, so tucking won’t be necessary.

Seasoning the Pork

The next step is to season the tenderloin with a bit of salt and pepper. This will help enhance the flavor of the meat. Be sure to season both sides of the tenderloin—nobody wants one-sided tasting food, as Emeril Lagasse always says! Salt and pepper it generously on both sides because as the pork cooks, it will shrink a bit.

Searing the Pork

Before we wrap the tenderloin in bacon, we’re going to sear it. This step is important because it helps the bacon stick to the pork, preventing it from falling off during cooking.

Heat a pan with a little bit of oil. When searing, you never want to put the meat into a cold pan, so let the pan heat up until it just starts to smoke. That’s the perfect temperature for searing.

Now, place the pork tenderloin in the pan and listen for that satisfying sizzle—that’s exactly what you want. Sear the tenderloin on all sides until it develops a nice brown crust. This will only take a few minutes on each side.

Preparing the Bacon Wrap

While the pork is searing, get your bacon ready. You’ll need about a pound of bacon, and whether it’s thick or thin, it will work just fine. Start overlapping the bacon slices to create a layer that will fully wrap around the tenderloin. Don’t overlap too much, especially if you're using thick bacon, as it may not get as crispy.

Remember, the bacon won’t get as crispy as breakfast bacon, but it’ll still have a delicious texture. You want just enough overlap to cover the pork but not so much that it prevents the bacon from cooking through.

Wrapping the Tenderloin

Once the pork is seared, it’s time to wrap it in the prepared bacon. Lay the bacon out flat and place the pork in the center. I like to put the flattest side of the pork on the bottom to make wrapping easier.

Start by wrapping one side, then the other, alternating as you go. This helps keep the wrap tight. Think about how you want the presentation to look. The goal is to have a neat bacon wrap that won’t come undone while cooking.

Finishing in the Oven

Now that the pork is wrapped, it’s time to finish it off in the oven. Preheat your oven to 375°F (190°C). If your pan is still warm from searing, that’s perfect—use it to continue cooking the pork in the oven.

Carefully transfer the wrapped pork into the pan, seam side down, to prevent the bacon from unwrapping. To add an extra layer of flavor, drizzle about two tablespoons of honey over the top of the pork. The honey will caramelize in the oven, creating a beautiful glaze.

Place the pan in the preheated oven and let the pork cook for about 30 to 35 minutes. You’re looking for an internal temperature of 145°F (63°C), which is the safe temperature for pork. At 145°F, the pork will still be slightly pink but perfectly safe to eat. If you prefer it more well done, you can let it go up to 150°F or 160°F, but be aware that it may be less moist.

Checking the Temperature and Resting

After about 30 to 35 minutes, check the internal temperature using your meat thermometer. Insert it into the thickest part of the tenderloin. If the thickest part is done, the rest of the pork will be too. Once it hits 145°F, remove the pork from the oven and let it rest for about five minutes before cutting into it. This allows the juices to redistribute, keeping the meat juicy and flavorful.

Cutting and Serving

After resting, move the pork tenderloin to a cutting board and slice it into thick, juicy pieces. If you’ve followed these steps, you’ll see just how tender and moist the pork is. Even though mine went a little over due to the thickness, it’s still incredibly juicy, as you can see.

Now it’s time to taste! Cutting into that tender bacon-wrapped pork is one of the best parts of cooking, and the flavors should all come together perfectly. The honey adds a subtle sweetness, but this dish is by no means sweet—just savory and delicious with the perfect balance of pork and bacon.

Do You Sear Pork Tenderloin Before or After Baking?

Searing pork tenderloin before baking is generally preferred. Searing the tenderloin in a hot pan creates a flavorful crust and locks in juices. After searing, transfer the tenderloin to the oven to finish cooking. This method enhances flavor and texture, resulting in a juicy, tender roast.

Is It Better to Wrap Pork Tenderloin in Foil?

Wrapping pork tenderloin in foil can help retain moisture and create a tender result, especially when cooking at a low temperature. However, for a crispy exterior, consider using foil for part of the cooking process and then finishing the tenderloin uncovered. This method balances moisture retention with a desirable texture.

Should I Sear Tenderloin Before Baking?

Yes, searing tenderloin before baking is recommended. Searing the meat in a hot pan creates a flavorful crust and helps lock in juices. After searing, bake the tenderloin in the oven to cook it through, achieving a tender and juicy interior with a delicious outer crust.

Bacon Wrapped Tenderloin Recipe Pioneer Woman?

The Pioneer Woman's bacon-wrapped tenderloin recipe involves seasoning a tenderloin, wrapping it in bacon, and roasting it in the oven. For a delicious result, preheat the oven to 400°F, cook the bacon-wrapped tenderloin until crispy and the internal temperature reaches 145°F, and let it rest before slicing. The recipe combines rich bacon flavor with tender, juicy pork.

Enjoy the Meal!

So there you have it! A simple, delicious recipe for bacon-wrapped pork tenderloin. I guarantee this will be a hit with your family and friends. Enjoy every bite, and remember: Beans don’t go in chili, okra doesn’t go in gumbo, and it’s perfectly fine to put pineapple on pizza!