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chipotle-Bacon-Wrapped-Pork-Tenderloin-served-on-rectangular-dish

Bacon-Wrapped Pork Tenderloin with Chipotle Dry Rub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Juyali (ju-ja-lee)
  • Prep Time: 5 minutes
  • Rest time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Latin

Description

This wonderful Bacon-Wrapped Pork Tenderloin with Chipotle Dry Rub is crispy, juicy, and tender on the inside, with unique flavors and a little heat kick from Chipotle! A lovely versatile dish for a weeknight dinner, date night-in, or easily multiplied to feed a crowd (think Thanksgiving!).


Ingredients

Scale
  • 1 1/4 to 1 1/2 pound Pork Tenderloin
  • 3 slices of good Smoked Bacon
  • 1/2 teaspoon of Chipotle Powder (or more if you like it spicier)
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Smoked Paprika
  • 1/4 teaspoon of Salt
  • 1/2 teaspoon of Black Pepper
  • 3 sprigs of fresh Rosemary (or fresh sage, thyme, or oregano)
  • 1 tablespoon of Extra Virgin Olive Oil

Instructions

Prep the meat (5 min) 

  • Turn on the oven to 400 F (200 C) degrees.
  • Mix all the dry rub ingredients in a bowl, then massage the meat with the seasoning to infuse.
  • Apply the fresh rosemary sprigs to the meat. One at the bottom and two on top. Wrap the meat and rosemary with the bacon. Fasten the bacon with 3-4 toothpicks.

Sear the meat (10 min) 

  • In a skillet, heat the olive oil over medium heat and cook the meat until it is nicely seared on all sides and the bacon looks crispy (10 minutes).

Bake the meat (15 min) 

  • If your skillet is oven-proof, you may place it in the oven at this point. Otherwise, transfer the meat to an oven-proof sheet pan.
  • Bake for 15 minutes or until the inside temperature of the meat reads 145 F degrees with a meat thermometer.

Rest the meat (10 min)

  • After the meat has reached the desired internal temperature, remove it from the oven and cover it with foil.
  • Let the meat rest for 10 minutes. Then remove the toothpicks, slice, and serve with your favorite side! 

Notes

  1.     Fresh herbs - If you do not have fresh herbs, you may substitute by adding 1/2 teaspoon of your favorite dry herb to the dry rub.
  2.     Crowd-pleasing - You can easily double or even triple this recipe to feed a big crowd.
  3.     Make ahead: This recipe can easily be prepped the day before and reheated in the oven covered in foil and at a low temperature (300 F) for 10-15 minutes.
  4.     Storage: Leftovers will keep well for 3 to 4 days refrigerated.  Enjoy leftovers in sandwiches, as a filling for quesadillas, or, simply reheated in the oven at 300 F degrees covered in foil to keep it from drying.

Nutrition

  • Serving Size: 5 oz
  • Calories: 281
  • Sugar: 0.3 g
  • Sodium: 370.5 mg
  • Fat: 15.2 g
  • Carbohydrates: 2.1 g
  • Fiber: 0.8 g
  • Protein: 32.7 g