See more
Photo: Christopher Baker Photo by: Photo: Christopher Baker

Bacon-Wrapped Pork Tenderloin

Real Simple MAY 2006

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Other: 25 Minutes


  • 1 pork tenderloin (about 1 pound)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 4 sprigs fresh thyme
  • 4 slices bacon
  • 1 tablespoon olive oil
  • 2 small fennel bulbs, cut into eighths
  • 8 dried apricots, cut in half


Heat oven to 400° F.

Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 53%
  • Fat: 23g
  • Saturated fat: 7g
  • Cholesterol: 100mg
  • Sodium: 670mg
  • Carbohydrate: 16g
  • Fiber: 4g
  • Sugars: 6g
  • Protein: 30g

Go to Full Version of

Bacon-Wrapped Pork Tenderloin Recipe