Are you searching for the ultimate, show-stopping centerpiece that is as impressive as a long-simmered roast but is secretly fast enough for a weeknight? A magnificent, restaurant-quality dish so impossibly juicy and tender, it will have everyone at the table asking for your secret? This incredible, from-scratch Bacon-Wrapped Pork Tenderloin with a tangy apricot glaze is that perfect recipe. We’re talking an unbelievably tender pork tenderloin, crusted in a fragrant garlic-coriander rub, wrapped in a layer of crispy, smoky bacon, and finished with a luscious, 2-minute pan sauce.
This isn’t just another pork recipe; it’s your definitive guide to a truly unforgettable and foolproof meal. We’ll show you the simple but crucial professional secrets to a flawless, tender pork tenderloin that is never, ever dry. This is a satisfying, soulful, and deeply impressive meal that is perfect for a holiday feast or any time you want to make dinner feel like a true celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Fast & Fancy” Holiday Centerpiece
What makes this Bacon-Wrapped Pork Tenderloin so spectacularly delicious is its incredible depth of flavor and its brilliant, fool-proof cooking method. This recipe is a masterpiece of smart, efficient cooking. The star of the show is the bacon wrap, which acts as a “self-basting” shield, locking in moisture and rendering its savory fat to create an unbelievably juicy pork tenderloin with a crispy, salty crust. The flavor is built in layers: first, a fragrant garlic-coriander rub, and finally, a tangy apricot-sherry pan sauce that is built in the same skillet from all the delicious, caramelized pan drippings.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes (includes resting) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Butcher’s & The Pantry’s Best: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature rich and savory flavor.
- The Pork (The Star of the Show!):
- Pork Tenderloin: For the most tender, melt-in-your-mouth result, it is essential to use a pork tenderloin, not a pork loin. A tenderloin is a long, thin, and incredibly lean muscle that cooks very quickly and is naturally tender.1
- The “Self-Basting” Armor:
- Center-Cut Bacon: This is the brilliant secret to a juicy roast! A simple, spiral-wrap of classic, center-cut bacon continuously bastes the lean pork in its savory fat as it roasts, keeping it incredibly moist.
- The Aromatic Rub: A simple but powerful combination of fresh garlic, earthy and bright coriander, and black pepper creates the perfect, savory foundation.
- The 2-Minute Pan Glaze (The Secret Weapon!):
- Apricot Preserves & Sherry Vinegar: This is the “agrodolce” (sweet and sour) magic that cuts through the richness of the bacon and pork. The sweet, fruity apricot preserves and the tangy, complex sherry vinegar combine with the pan drippings to create an instant, gourmet-tasting sauce.
The Roasting Masterclass: The Secret to a Perfectly Juicy Pork Tenderloin
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Spiral Wrap: The number one secret to a bacon wrap that is easy and stays in place is the spiral-wrap technique. Instead of a complicated “weave,” you simply stretch and wrap each bacon slice around the tenderloin in a spiral, slightly overlapping the edges.
- The “Sear, Then Roast” Method: This is the non-negotiable secret to a perfect crust and a juicy interior. By searing the roast in a hot skillet first (seam-side down!), you are not only crisping the bacon but also creating a beautiful, golden-brown crust and building the flavorful fond (browned bits) in the bottom of the pan that will become your sauce.
- TRUST Your Thermometer (Pull at 140°F!): This is the single most important, non-negotiable tool for a perfect pork tenderloin. Because this cut is so lean, it will go from perfectly juicy to dry and tough in a matter of minutes. The only 100% foolproof way to guarantee a perfect result is to pull the roast from the oven when your instant-read thermometer registers $140^{\circ}F$.
- Rest, Rest, REST!: You must let your finished roast rest for at least 15 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast, and for “carryover cooking” to bring the roast to its final, perfect temperature of 145°F-150°F.
Step-by-Step to the Perfect Bacon-Wrapped Pork Tenderloin
This elegant, festive meal is a joy to prepare.
Part 1: The Aromatic Rub and Bacon Wrap
Step 1: First, preheat your oven to a hot 425°F ($218^{\circ}C$).
Step 2: In a small bowl, stir together your 2 tablespoons of finely chopped garlic, the 1 teaspoon of crushed coriander, 1 teaspoon of black pepper, and 1 teaspoon of kosher salt.
Step 3: Pat your pork tenderloin completely dry with paper towels. Rub the garlic mixture evenly all over the pork.
Step 4 (The Fun Part!): Starting at one end, stretch and wrap one slice of bacon around the tenderloin in a spiral. Continue wrapping with the remaining bacon slices, overlapping them slightly, until the pork is mostly covered. Be sure to end with the bacon seams on the underside of the pork.
Part 2: The Perfect Sear, Roast, and Rest
Step 1: In a large, ovenproof skillet over a medium-high heat, heat your 1 tablespoon of olive oil. Place the wrapped pork, seam-side down, in the hot skillet. Cook for about 3 minutes per side, until the bacon is browned.
Step 2: Transfer the entire skillet to your preheated oven and bake for 20 to 25 minutes.
Step 3 (The Most Important Step!): Start checking the internal temperature. You will know the pork is perfectly done when your instant-read thermometer inserted into the very center registers $140^{\circ}F$.
Step 4: Transfer the roast to a cutting board and let it rest for at least 15 minutes before you slice it. Do not clean the skillet!
Part 3: The 2-Minute Apricot-Sherry Glaze
While your pork is resting, whisk your 1 tablespoon of apricot preserves, 1 tablespoon of sherry vinegar, and 1 1/2 teaspoons of Dijon mustard into the hot pan drippings in the skillet.
Continue to whisk until the mixture is sizzling and has come together as a glossy glaze. Whisk in a pinch of salt. Pour any accumulated pork juices from your cutting board into the bowl with the glaze and stir to combine.
To serve, cut the rested pork into 3/4-inch-thick slices and drizzle with the warm pan glaze.
Bacon-Wrapped Pork Tenderloin (A 45-Minute Showstopper!)
An elegant and flavorful recipe for a Bacon-Wrapped Pork Tenderloin. The pork is first coated in a savory rub of garlic, crushed coriander, and pepper, then tightly wrapped in bacon slices. It’s pan-seared in an ovenproof skillet to crisp the bacon, then roasted in the oven until tender. The dish is finished with a quick pan sauce (glaze) made from the pan drippings, apricot preserves, sherry vinegar, and Dijon mustard.
Ingredients
- 1 (1 1/4- to 1 1/2-lb.) pork tenderloin, trimmed
- 5 to 7 center-cut bacon slices
- 2 Tbsp. finely chopped garlic
- 1 tsp. black pepper
- 1 tsp. coriander seed, coarsely crushed
- 1 tsp. kosher salt, plus a pinch
- 1 Tbsp. olive oil
- 1 Tbsp. apricot preserves
- 1 Tbsp. sherry vinegar
- 1 1/2 tsp. Dijon mustard
Instructions
- Preheat the oven to 425°F.
- In a small bowl, stir together the garlic, pepper, coriander, and 1 teaspoon of the salt to create a rub.
- Rub the garlic mixture evenly over the pork.
- Starting at one end, stretch and wrap the bacon slices around the pork, spiraling toward the middle, until the pork is mostly covered. Secure the seams on the underside.
- Heat the olive oil in a large ovenproof skillet (like cast-iron) over medium-high heat.
- Place the wrapped pork, seam side down, in the hot skillet. Cook for about 3 minutes per side, until the bacon is browned on both sides.
- Transfer the entire skillet to the preheated oven. Bake for 20 to 25 minutes, or until a thermometer inserted into the thickest portion of the pork registers 140°F.
- Remove the pork from the skillet and transfer it to a cutting board. Let it rest for 15 minutes before slicing.
- While the pork rests, make the glaze. Whisk the apricot preserves, vinegar, and mustard into the pan drippings in the skillet. Whisk in a pinch of salt until the glaze comes together, about 30 seconds.
- Slice the pork into 3/4-inch-thick pieces and serve drizzled with the pan glaze.
Notes
- This is a quick and impressive main course that is cooked in a single ovenproof skillet, making for easy cleanup.
- Searing the bacon first not only crisps it but also creates the flavorful drippings (fond) that form the base of the pan sauce.
- Letting the pork rest for 15 minutes is a crucial step to ensure the juices redistribute, resulting in a tender and moist roast.
- The final temperature after resting should be 145°F, which is the perfect medium for pork tenderloin.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare the rub and fully wrap the pork tenderloin in the bacon up to 24 hours in advance. Simply store it, well-wrapped, in the refrigerator.
- Storage: Store any leftover pork and sauce in separate, airtight containers in the refrigerator for up to 4 days.
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Frequently Asked questions (FAQs)
Q1: My pork tenderloin is always dry. What am I doing wrong?
You are overcooking it. A pork tenderloin is an incredibly lean cut of meat. The only way to guarantee a juicy result is to use an instant-read thermometer and to pull it from the oven the moment it reaches $140^{\circ}F$, and then to let it rest.
Q2: What is the difference between a pork loin and a pork tenderloin?
This is a very common and important question! A pork tenderloin (what is used in this recipe) is a long, thin, and very tender muscle. A pork loin is a much larger, wider, and fatter roast (it’s what pork chops are cut from). They are not interchangeable in this recipe, as a pork loin would require a much, much longer cooking time.
Q3: How do I get my bacon crispy without burning it?
The two-stage “sear-then-roast” method is the key! The initial sear in the hot pan is what begins the browning and rendering process, and the final, high-heat roast in the oven is what finishes the job and makes it perfectly crispy all over.
Q4: Can I use a different kind of vinegar or preserves?
Yes! This recipe is wonderfully versatile. A red wine or an apple cider vinegar would be a fantastic substitute for the sherry vinegar. You could also use a sweet peach or orange marmalade instead of the apricot preserves.
Q5: Can I make this in an air fryer?
Yes, an air fryer is a fantastic way to make this! Simply sear the bacon-wrapped pork in your skillet as directed, and then transfer it to your air fryer and cook at 400°F for about 12-15 minutes, or until it reaches 140°F internally.