Bacon Wrapped Honey Pork Tenderloin

I often think that cooking a pork tenderloin is a lost art.  Everyone has a great steak recipe, or a roast that is "to die for".  But no one ever brags about their pork tenderloin.  Well, I am here to change that!  I love to cook a pork tenderloin, and after you read this I hope that you will be warming up to the idea as well.

A few reasons to Love Pork Tenderloin:

1.  At first look, pork tenderloin--the long, slender, cylindrical cut that comes from the full loin, may appear expensive.  But with no bone and very little fat, there is no waste!
2.  It is one of the quickest-cooking cuts of meat.
3.  Cooking pork tenderloin lends itself to varied methods and presentations.  It can be roasted or grilled or even cut before cooking and skewer it for kebabs.

Here is how I cooked my pork tenderloin for my family in the middle of the week for a great dinner that left almost no leftovers!

Bacon Wrapped Honey Pork Tenderloin


Pre-heat oven to 375

1 pork loin (thawed)—season with S&P

 ¼ cup of honey

2 TBSP EVOO

2 TBSP OJ

½ TSP Thyme

½ Cup Chicken Broth

3 Slices bacon

In a bowl mix honey, EVOO, OJ, Thyme and then spread over seasoned pork loin.

Once in roasting pan add chicken broth.

Place 3 slices of bacon over the top of the loin

Cook until internal temperature is 145-150 degrees about 45-60 minutes.

Baste frequently

Strain juices into sauce pan and reduce until slightly thickened (I added a rue of milk and flour to thicken it up into a gravy consistency. 

Serve over sliced pork

I served with mashed potatoes and green beans

Enjoy!!