Pork Tenderloin Wrapped in Bacon

Pork tenderloin has a thin coating of connective tissue called a silver skin. If left on, it can cause your tenderloin to curl as it cooks. If you knick this membrane with a knife, it should peel away easily.

Slice off any other excess fat and connective tissue you see. Those white spots have a tendency to cook up tough.

Season with salt and pepper.

Trim slices of bacon so that they are just long enough to wrap around your tenderloin. Arrange on a cutting board with edges overlapping. Place tenderloin on top and roll tightly.

Heat a sautée pan over medium heat. Place your bacon wrapped tenderloin in the center of the pan.

When the bacon on the bottom is a rich golden brown and crispy, rotate the tenderloin. Continue rotating until the bacon is golden and crispy all the way around.

Move the tenderloin to a cutting board and let it rest for about ten minutes. Then slice against the grain. If your bacon is crispy all around, your tenderloin should be thoroughly cooked.