Pork Tenderloin wrapped in Bacon

Mains, Meat
bacon, pork tenderloin



  • A large pork tenderloin
  • ½ tsp. black pepper corns
  • ½ tsp. coriander seed
  • ½ tsp. cumin seed
  • ½ tsp. fennel seed
  • 3 or 4 slices of bacon




  1. Preheat oven to 500 degrees (turn on your convection fan if you have one). Line a small baking sheet with parchment paper.
  2. Prepare the pork tenderloin for roasting by carefully removing the tough white ‘silverskin’ coating, leaving any visible fat in place.
  3. Crush the peppercorns and seeds in a grinder or by using a mortar and pestle. Rub the mixture all over the tenderloin until thoroughly coated.
  4. Tuck the short end of the tenderloin under to form a uniform sized piece of meat. Wrap the bacon around the meat and secure with toothpicks.
  5. Place the pork tenderloin on the prepared baking sheet.
  6. Roast until it reaches an internal temperature of 145 degrees F, about 20 minutes. The intense heat of the oven renders and crisps the bacon and cooks the meat within. Remove from the oven and let rest for a few minutes before slicing.