Pork Tenderloin with Garlic Rosemary and Bacon
Elevate your dinner menu with this mouthwatering Pork Tenderloin with Garlic Rosemary and Bacon, a dish that combines juicy, tender pork with the irresistible flavors of aromatic garlic, fresh rosemary, and crispy bacon. This easy-to-follow recipe features a perfectly seasoned pork tenderloin wrapped in a blanket of smoky bacon, seared to golden perfection, and roasted to succulent tenderness. A rich pan sauce made with chicken broth and butter adds a gourmet touch, complementing every savory bite. Ready in under an hour, this impressive yet approachable recipe is perfect for weeknight meals or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy main course your family and guests will love. Keywords: pork tenderloin recipe, bacon-wrapped pork, garlic rosemary pork, easy dinner ideas, pork with pan sauce.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 3 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 6 slices Bacon
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Chicken broth
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and trim any excess fat or silver skin.
Finely mince the garlic and chop the rosemary leaves. In a small bowl, combine garlic, rosemary, salt, pepper, and paprika.
Rub the spice mixture evenly over the pork tenderloin.
Lay out the bacon slices on a clean surface, slightly overlapping them to create a sheet. Place the seasoned pork tenderloin at one edge of the bacon sheet and roll it up tightly, ensuring the bacon completely covers the pork.
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the bacon-wrapped pork seam-side down in the skillet and sear for 2-3 minutes until the bacon starts to crisp. Rotate and sear all sides for even browning.
Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5-10 minutes to retain the juices.
While the pork rests, place the skillet back over medium heat. Add chicken broth and butter to the skillet, scraping the bottom to release any browned bits. Simmer for 3-4 minutes to make a light sauce.
Slice the pork tenderloin into medallions and serve with the pan sauce drizzled over the top.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
