Bacon Wrapped Pork Tenderloin

Bacon has skyrocketed to the top of the list of trendy foods in the past few years.  There are things wrapped in bacon these days that I never dreamed possible - cheeses, meats, peaches, peppers and corn.  And don't get me started on the sweet bacon creations.  Chocolate dipped bacon is all the rage at the trendy chocolate shops.  People who really love their bacon - love it savory AND sweet.  I get requests at least once a week for a bacon cupcake.  (No kidding.)  Here's the thing though - I don't love the bacon and sweet combination.  I like bacon as much as the next girl but I can't seem to embrace the chocolate bacon craze or jump on the maple bacon doughnut or bacon cupcake bandwagon.  I just cant seem to wrap my head around the whole sweet bacon concept. 

I do like bacon and I prefer it on meats as a main course instead of as my dessert.  I found this bacon wrapped pork tenderloin recipe in my cook's country magazine.  It is really good - and in my humble opinion - way better than a chocolate bacon. 

Bacon Wrapped Pork Tenderloin
2 teaspoons salt
1 Tablespoon sugar
1 boneless pork tenderloin
2 teaspoons herbs de Provence
10 slices bacon

​Combine sugar and salt.  

Sprinkle over pork.  

Wrap in plastic wrap and refrigerate 1-24 hours.

Lay bacon and foil lined baking sheet in overlapping rows. ​

 Unwrap pork and pat dry with paper towels.  Lay on top of bacon.  Season with pepper and herbs de Provence. 

Carefully fold bacon over pork to enclose.

Bake 30-40 minutes at 250.  (Until temperature reaches 90 degrees.) 

Increase temperature to 475 and cook pork for another 15 minutes.  (Until temperature reaches 130.)  Let pork rest 15 minutes before slicing.

Slice and serve.

I may never have the desire to make or eat a bacon cupcake but I do know that I'll be making this bacon wrapped pork tenderloin again soon.  This pork will be making repeat appearances on our dinner table for many years. 

Ciao!

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