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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/bacon-wrapped-pork-tenderloin/