Pork Tenderloin Wrapped in Bacon

Remove silverskin

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.

Trim

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

Season

Season with salt and pepper.

Wrap in bacon

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.

Sear

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

Turn

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.

Slice

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.