Bacon Roast Pork Tenderloin

Learn how versatile bacon is with Bacon Roast Pork Tenderloin, Bacon Whiskey Jam and Mustard Bacon Strips.  Find out why fennel is Chef Michael’s all time favorite vegetable with Orange Curry Fennel Soup, Orange Curry Roast Fennel and Raw Fennel Salad with Orange Curry Dressing.   Join Chef Michael Smith as he goes back to basics with a twist!

Yield:  2 servings


1-lb pork tenderloin

3 to 4 slices of bacon

½ tsp of salt

1 Tbsp of brown sugar (or your favourite sweet?)

1 tsp of herb or spice, dried thyme, fresh rosemary or ground cinnamon

1 Tbsp of any mustard

Lots of freshly cracked black pepper


Preheat your oven to 500° F. Turn on your convection fan if you have one. Line a baking tray with parchment paper.

Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145°F, about 20 minutes. Slice, serve and share!