Grilled Bacon Wrapped Pork Tenderloin
Juicy pork tenderloin wrapped in smoky bacon, kissed by the grill, and finished with a fresh chimichurri. That’s dinner done right.
Why You Will Love This Recipe
The pork tenderloin makes a perfect, quick little meat snack off the grill. I love this cut of meat. So versatile, you can do so much with it.
For this particular recipe, we’re relying solely on the bacon to infuse the tenderloin with flavor, allowing a very herbaceous chimichurri to contrast with the smoky, savory nature of the grilled meat. It brings it all in one bite.
You get fresh herbs, acidity from the lemon, the bacon brings saltiness, and a slight touch of char from the grill’s flames. Clean, simple, delicious.
How To Make Grilled Bacon Wrapped Pork Tenderloin
Step 1
Season the tenderloins with kosher salt and black pepper. Using all the bacon, wrap each tenderloin equally and secure with toothpicks.
Step 2
Cook the bacon-wrapped tenderloins over indirect heat at 350°F to 400°F. Cook the pork until the internal temperature reaches 145°F, about 20 minutes.
While the tenderloins cook, prepare the chimichurri.
pro tip
Place the tenderloins over direct heat to get a bit of char on them, but be mindful of the flame; it will flare up.
Step 3
Combine the chopped parsley, olive oil, thyme, red pepper flakes, kosher salt and black pepper, garlic, and lemon juice in a bowl. Mix to combine well.
Step 4
Remove the meat from the grill when it is done, and allow it to rest for 5-7 minutes. Sliced into medallions, garnish with the chimichurri and serve. Delish!
Tips
- Use thin-cut bacon so it crisps up nicely without overcooking the pork.
- Don’t skip resting the meat—juices redistribute, keeping every slice moist.
- If your bacon starts cooking too fast, move the tenderloin to cooler grill zones.
- A meat thermometer is your best friend here—pull at 145°F for juicy, tender pork.
Variations
- Spicy: Add a sprinkle of smoked paprika or cayenne under the bacon before wrapping.
- Sweet & Savory: Brush with honey or maple syrup during the last few minutes of grilling.
- Mediterranean: Swap chimichurri for tzatziki or a roasted red pepper sauce.
- Oven-Baked: No grill? Roast at 400°F on a wire rack over a baking sheet for about 25 minutes.
FAQs
Yes! Wrap the tenderloin in bacon up to a day in advance. Keep it covered in the fridge until ready to grill.
Secure with toothpicks or tie with butcher’s twine before grilling.
Try grilled veggies, roasted potatoes, or even a light salad—the chimichurri pairs beautifully with fresh sides.
Other Delicious Pork Tenderloin Recipes
Grilled Bacon Wrapped Pork Tenderloin
Ingredients
Pork Tenderloins
- 2 1 lb Pork tenderloins
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 lb Bacon
Chimichuri Sauce
- 1/4 cup Parsley freshed, chopped
- 1 tbsp Thyme fresh
- 1 clove Garlic minced
- 1 tsp Lemon zest
- pinch Red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Season pork tenderloins with salt and pepper. Wrap each tenderloin with bacon and secure with toothpicks.
- Grill over indirect heat at 350–400°F until internal temperature reaches 145°F, about 20 minutes.
- Optionally, move over direct heat briefly to crisp the bacon, watching for flare-ups.
- While pork cooks, mix parsley, thyme, garlic, lemon zest, red pepper flakes, salt, pepper, and olive oil to make chimichurri.
- Rest pork 5–7 minutes, slice into medallions, and serve with chimichurri. Serve and enjoy!