Bacon-Wrapped Pork Tenderloin
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Wrapping pork tenderloin in bacon adds moisture and smoky flavor. The bacon renders beautifully in the air fryer. This recipe ensures the pork is juicy and the bacon is crisp, with helpful tips for even cooking.
Ingredients
- 1 pork tenderloin (about 1 to 1.5 lbs), silver skin trimmed
- 6 to 8 slices bacon (regular cut, not thick)
- Salt and pepper
- 1 tablespoon brown sugar (optional, rubbed on before wrapping)
- Toothpicks
Season it upPairs with Smoked Paprika & Brown Sugar, Honey Mustard Glaze, or Brown Butter SageSee all seasonings →
Steps
- 01Season the tenderloin with salt, pepper, and brown sugar if using.
- 02Wrap the bacon slices around the tenderloin in a spiral pattern, slightly overlapping each slice. Start at one end and work to the other.
- 03Secure the bacon ends with toothpicks.
- 04Ready for the air fryer. The bacon renders and crisps while basting the lean pork underneath.
- 05Remove toothpicks before slicing.
Use regular-cut bacon, not thick-cut. Thick bacon doesn't render fully in the time it takes the pork to cook, so you end up with chewy, undercooked bacon wrapped around overcooked pork. Regular bacon crisps in sync with the tenderloin's cook time. The slight overlap prevents gaps where the pork dries out.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Trim the silver skin off the pork tenderloin.
- 03Rub the meat with oil and coat evenly with seasonings.
- 04Place the tenderloin in the basket, curving it if necessary to fit.
- 05Cook for 10 minutes, then flip the tenderloin over.
- 06Cook for another 8-10 minutes until internal temperature reaches 145°F (63°C).
- 07Rest for 5-10 minutes before slicing into medallions.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated. Slice before storing. Reheat at 325°F (165°C) for 3-4 minutes. Pork tenderloin is very lean and dries out easily, so keep it brief.
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