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Bacon Wrapped Pork Tenderloin & Roasted Fennel Recipe

Bacon Wrapped Pork Tenderloin & Roasted Fennel Recipe


2 x 500g pork tenderloin whole
10 slices streaky bacon
4 fennel bulbs trimmed and cut into 1-inch wedges, fronds reserved for garnish if desired
2 small red onions cut into 1 inch wedges
3 tablespoons olive oil divided
Salt and freshly ground black pepper
2 tablespoons Dijon mustard divided
2 teaspoons fresh thyme divided


Preheat oven to 220  degrees. In a large bowl, combine fennel, onion, salt, and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with 2 tablespoons olive oil and toss until evenly coated.

Arrange the fennel and onion on the prepared baking sheet, spaced out as much as possible. Roast for about 5 minutes.

Meanwhile, brush 1 pork tenderloin with half of the Dijon mustard. Sprinkle with half of the thyme, then wrap with 5 slices of bacon, slightly overlapping the slices until completely covered. Repeat with the second tenderloin using the remaining ingredients.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place wrapped pork tenderloins bacon-seam-side down and cook until golden brown, about 4 to 6 minutes. Turn over and cook the second side until golden brown, about 4 to 6 minutes more.

Remove the baking sheet from the oven and gently flip the fennel and onions. Nestle pork tenderloins among them and roast for about 10 to 15 minutes.

Allow the pork to rest for 5 minutes before slicing. Serve with the vegetables and garnish with reserved fennel fronds if desired.


Recipe originally found at:

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