Guests are coming and you don’t know what to make! Yes, you can order take-out or go out to a crowded restaurant, but there really is noting better than a host cooking a delicious, easy home cooked meal. This Bacon Wrapped Pork Tenderloin is the PERFECT dish to make for guests. It looks very fancy and complicated but is really so easy. Give it a try-I promise you will not be disappointed!
First things first start with really good meat! Pork tenderloin is not expensive so try to find the very best you can. If you are desperate buy the ones in the package, but if you can find a good butcher buy from them. Or even better I have found this fabulous company, Butcher Box, that delivers to your house (this is not sponsored-I promise I just have been really impressed with the quality of the meat).
Another trick is to NOT use the really thick cut bacon. It takes too long to cook in the oven and your pork will be way overcooked before the bacon is crispy. Oh and one more trick-buy a wire rack that fits in your baking sheet. It helps the bacon become crispy all over because the air can circulate around the entire tenderloin while cooking. They are cheap and you will use it ALL the time.
This recipe calls for Ancho Chili powder, but if you cannot find that then use Chipotle Chili powder just use a bit less cayenne unless you like it spicy!
Hope you enjoy! Send me your questions or thoughts and send me your pics of your fabulous Bacon Wrapped Pork Tenderloin!
Bacon Wrapped Ancho Chili Rubbed Pork Tenderloin
A dish to surely impress any guest! It looks super fancy, but is super easy and fast enough to make on a week night.
- 2 (1-1 1/2 lb.) pork tenderloins
- 4 Tablespoons Dijon mustard
- 1 Tablespoon Ancho Chili Powder or Chipotle Chili Powder or plain Chili Powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon Kosher salt
- 14-16 slices bacon (not too thin and not too thick)
- Cooking spray or 1/4 cup vegetable oil
Preheat oven to 375 degrees
Using a sharp paring knife trim tenderloins, removing any excess fat and the silver skin. Or ask your butcher to do this for you. And either cut off the very thin end or wrap under.
In a small bowl, combine mustard, chili powder, cayenne powder and salt.
Lay a piece of plastic wrap on a cutting board.
Place 7-8 pieces of bacon on plastic wrap (depending on how long your tenderloin is). Place 1 tenderloin at the bottom edge of bacon. Brush tenderloin with mustard mixture.
Pick up edge of plastic wrap and roll bacon around tenderloin, overlapping by 1/2 inch. Repeat with other tenderloin.
Place seam down bacon wrapped tenderloins on foil lined backing sheet with wire rack.
Spray tenderloins with cooking spray or brush with vegetable oil.
Roast in oven for 25-30 minutes or until internal temp reaches 140 degrees. Remove from oven and loosely cover with foil and let rest for 10 minutes before cutting.
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