Bacon Wrapped pork tenderloin

Ingredients:

• 1 pork tenderloin (about 1 to 1.5 pounds)

• 8-10 slices of bacon

• 1-2 tbsp olive oil

• Salt and pepper to taste

• Optional: garlic powder, onion powder, smoked paprika, or any other spices you prefer

Instructions:

1. Preheat oven: Preheat your oven to 400°F (200°C).

2. Prepare the pork: Trim any excess fat or silver skin from the pork tenderloin. Pat it dry with paper towels to help the bacon stick better. Season the tenderloin with salt, pepper, and any additional spices you like (garlic powder, onion powder, smoked paprika, etc.).

3. Wrap with bacon: Lay out the bacon slices on a clean surface. Place the pork tenderloin on top of the bacon and carefully wrap the bacon around the pork, securing it so it is completely covered. You can tuck the ends of the bacon under the pork, or if you prefer, use toothpicks to secure the bacon in place.

4. Sear the pork (optional): Heat a large oven-safe skillet (like cast iron) over medium-high heat and add the olive oil. Once hot, sear the bacon-wrapped pork tenderloin for 2-3 minutes on each side, or until the bacon is browned and crispy. This step helps develop flavor, but you can skip it if you’re short on time.

5. Bake: After searing (or if skipping the sear), transfer the skillet to the preheated oven. Roast for 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.

6. Rest: Remove from the oven and let the pork rest for 5-10 minutes before slicing. This helps the juices redistribute.

7. Serve: Slice the pork tenderloin into 1-inch thick medallions and serve! The bacon should be crispy, and the pork will be juicy and tender.