Covering the tenderloin with blueberry jam and wrapping it in bacon keeps it super moist and flavorful.
Fig or blackberry jam would be delicious substitutes for the blueberry jam.
Pork tenderloin is usually sold in packages of 2. The recipe is written for approximately 1 tenderloin, so either double the other ingredients and cook both at the same time for leftovers, or freeze the second for another night.
Created by: Emily Wilson
Tags: Easy, Weeknight, Dinner Party, Kid Friendly, Gourmet, Romantic, Main Dish, American, Pork, Meat
Ingredients
- Bacon
9 Slices - Pork Tenderloin
1 1/4 Pounds - Black Pepper
- Kosher Salt
- Blueberry Jam
2 Tablespoons - Extra Virgin Olive Oil
2 Tablespoons
Kitchen Equipment
- Aluminum Foil
- Paper Towels
- Parchment Paper
- Microwave
- 1 Oven
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- Instant-Read Thermometer
- Measuring Spoons
- 2 Microwave-Safe Bowl, Small
- Paring Knife
- 2 Pastry Brush
- 1 Saute Pan, Large (12″ Or Larger)
- 1 Sheet Pan
Prep Steps
Cook Steps
- Preheat the oven to 400 degrees.
- Trim any silver skin off the pork tenderloin. This is a thin outer layer of silver, shimmery connective tissue. Use the tip of a paring knife to get under the skin, then hold the loose end taut as you slide the blade of your knife underneath.
- Dry the tenderloin thoroughly, then season with salt and pepper. Tuck the narrow end of the tenderloin under to form a more uniform shape.
- Heat a large saute pan over medium-high heat. Add olive oil and warm.
- Once oil is hot, place the pork tenderloin in the pan with the folded end on the bottom. Oil should sizzle when you add the pork. Sear until the first side is nicely caramelized, about 3-4 minutes, then rotate and sear the other 3 sides until nicely caramelized, about 2-3 minutes per side.
- Once tenderloin is seared, remove from heat and place on a clean platter. Let it cool for about 5 minutes so it is easier to handle.
- Prepare a sheet pan with a layer of parchment paper.
- As the pork cools, lay the bacon crosswise on the prepared sheet pan. Overlap the slices slightly to form a solid sheet of bacon. You want the “sheet” to be as long as the tenderloin so it will cover completely from end to end.
- Place the jam in a small microwave-safe bowl. Microwave on high for 20-30 seconds until it’s slightly thinned out and spreadable.
- Once the tenderloin is cool enough to handle, use a pastry brush to spread the jam all over. Place the tenderloin on top of the bacon strips and wrap the ends around the pork, forming a neat little package. Flip the tenderloin over so the seam side faces down on the sheet pan.
- Note: Discard the jam and don’t reuse the bowl or pastry brush unless you clean them first, as they have been in contact with the raw pork.
- Place the pork in the oven and bake for about 20-25 minutes, or until an instant-read thermometer reads 150 degrees.
- Once you remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing.
- Place the remaining jam in a clean microwave-safe bowl. Microwave again for 20-30 seconds until thin and spreadable. Use a clean pastry brush or a spoon to spread the jam over the top and sides of the cooked pork tenderloin to add beautiful color and another layer of flavor.
- Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.
- Transfer the bacon and blueberry jam pork tenderloin medallions to a serving dish or dinner plates. Ready to eat!