Baked Pork Tenderloin with Bacon

Apr 17, 2005 by `Nemesis | 2 Comments| Share it:   

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This is a recipe for Pork tenderloin wrapped in bacon, baked in the oven, and then smothered with sauteed onions. Everyone who I’ve had try my creation loves it, so I hope you will too. I’ve prepared this meal for my mothers co-workers. They love it so much they buy the ingredients for me, so I can prepare it for their pot-luck dinner nights.


  • Prep: 30 mins. - 1 hr.
  • Cook: 1 - 2 hrs.
  • Serves: 15

Filed Under


  • about 1/3rd pound per serving of Pork tenderloin - more if you're working with big eaters. (About 4-5 lbs used here)
  • (2 lbs) Bacon
  • 6 cans of small potatoes - Assume two servings per can
  • Onions - The amount you need depends on your total serving size, you probably need more than you think to match my preparation here
  • Lawry's Seasoned Salt
  • Pork seasoning of your choice
  • Pan spray
  • 1/3rd lb butter

Step 1

Set oven to 400 degrees Fahrenheit. Spray pan with cooking spray - lightly. Just enough to prevent the food from sticking to the pan. Using your favorite knife, split the pork tenderloin lengthwise. Do NOT cut it completely in half, just split it most of the way.


Step 2

Season with Lawry's and pork seasoning. Season it completely... a light to medium sprinkle should do the trick.


Step 3

Stuff the split with raw onions.


Step 4

Holding the split together, wrap the entire tenderloin with bacon, and place on the pan.


Step 5

Keep an eye on the tenderloins, poking em with a meat thermometer occasionally. The target temperature is 160f.


Step 6

This will probably take ABOUT 45 minutes to cook. At the 30 minute mark, check the meat temperature and start your sautee! Melt 1/3rd lb butter in a large pan, add raw onions. Season with salt and pepper.


Step 7

Open your potatoes, and add then to a pot. In my case, I've drained them and then dumped them into an electric casserole warmer.


Step 8

In the pot they go...


Step 9

Be sure to stir your onions occasionally... cook to your preference as far as "doneness" goes.


Step 10

When the core of the tenderloin hits 160f, the meat is done. Looks delicious....


Step 11

The recommended serving suggestion is a piece of meat, put some potatoes right next to the meat, and smother it with sauteed onions. I am placing the meat on top of my potatoes in the warming casserole.


Step 12

And then smothering it all with onions. This is why I use so much butter, because the butter from the onions will butter up the potatoes and it works quite well flavor wise.


Step 13

And the delicious final product, sans onions. This turned out excellent and I was quite happy with it... I hope you enjoy

Now that you have learned how to make baked pork tenderloin with bacon, please be sure to view these other pork recipes. Also, you will love these American recipes.


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user does not have an avatar Food4sharing

Jul 26, 2009

What a wonderful recipe, but why spiol it by having tinned potatoes,  (far better to use fresh new potatoes).

user does not have an avatar Lisa Olivares

Apr 03, 2010

This pork tenderloin impressed my family last Easter.  I was in a panic when I thought I lost it.  I added some pesto inside with the onions—-it turned out wonderfully.

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