By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
219 cal · 40 min
Bacon-Wrapped Pork Tenderloin
Recipe GLPRc6992f1023aa2c
A juicy pork tenderloin wrapped in crispy bacon and studded with sautéed scallions, then roasted to a golden finish. This elegant yet simple main course delivers restaurant-quality results with minimal effort.
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Ingredients
1 1/4 lb pork tenderloin
3 scallions, chopped
5 slices lower-sodium bacon
1 tablespoon sugar
Black pepper to taste
Directions
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels and season generously with black pepper on all sides.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for 2–3 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce heat to medium. Add the chopped scallions to the same skillet and sauté for 1–2 minutes until softened and fragrant. Sprinkle the sugar over the scallions and stir for 30 seconds, then remove from heat.
Lay out the bacon slices on a work surface, overlapping them slightly to form a bed slightly larger than the pork. Distribute the sautéed scallions evenly over the bacon.
Place the seared pork tenderloin on top of the scallion mixture, then roll the bacon tightly around the pork, tucking the edges underneath to seal. Place the wrapped tenderloin seam-side down in the skillet.
Transfer the skillet to the oven and roast for 15–20 minutes until the pork reaches an internal temperature of 145°F in the thickest part.
Remove from the oven and let rest for 5 minutes before slicing. Serve immediately while the bacon is still crispy.
Comments
This recipe hits the Charlotte basics well: pork tenderloin and bacon are cheap staples at any of the six major chains, and the ingredient list is short enough to grab in one trip. The stated 40 minutes is honest if you're wrapping tenderloin and roasting it, though home ovens vary enough that the finished internal temp matters more than the clock. Cost per serving lands around $4–5 with a decent tenderloin on sale and bacon from ALDI or Food Lion, which is reasonable for a weeknight protein. The only weakness is that this is a same-night dish—bacon crisps up during cooking and turns soft when reheated, so leftovers lose their appeal and you're committing to eating it fresh.
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