Bacon-Wrapped Tapenade Pork Tenderloin
Pork on pork? Why yes!
We eat a lot of pork tenderloin in my house. It's fairly lean, cooks quickly, and can be made in a variety of ways to enhance the flavor. It's extremely versatile and cooks in under 40 minutes.
This tenderloin is rubbed in olive tapenade (I used a black olive and anchovy blend) and then wrapped in bacon. Pork tenderloin has a tendency to dry out very quickly, so the bacon acts as both a flavor booster as well as an additional way to keep things juicy! As the pork cooks in the oven, the bacon gets crispy and continually bastes the pork underneath. At the end of the day, it's pork on pork- how could it be bad!?!? If you do not like olives, this would also be delicious rubbed with a whole-grain or Dijon mustard. (I can honestly think of ten things right now to rub pork in...) Give this a try and let me know what you think!
- 2 pork tenderloins (1-1.5 pounds each)
- 2 tbsp Tapenade
- 6-8 oz bacon (I used Wellshire Farms no Sugar Bacon, but a thick cut pepper bacon would be delicious as well!)
Preheat the oven to 400 degrees F.
Add the tapenade on top of the pork tenderloins. Rub the tapenade all over, making sure to coat the tenderloins on all sides.
Place three pieces of twine underneath the pork, making sure to leave enough room at both ends to tie them in the middle once the bacon has been layered on top.
Nestle the pork tenderloins in close together so they're touching.
Starting on the bottom side of the roast, start layering the bacon all the way up the pork. I switched the way I faced the bacon every turn to ensure both ends of the roast were equally covered.
Gather the twine and pull it tight around the pork. Make a knot and trim any ends that are very long.
Place in the preheated oven and roast for 40 minutes. Check the doneness with a meat thermometer, and if it says 140 degrees, pull the pork from the oven.
Let it sit for ten minutes.
Slice the pork into thin slices, making sure to save any accumulated juices.
Serve at once! I served mine with cauliflower mash to absorb all the pork juices and roasted broccoli. (My children seem to be on a broccoli kick lately. We've eaten broccoli every. single. day... for the past two weeks. Good thing I love broccoli!)