Bacon and Blueberry Jam Pork Tenderloin

1hr 16min prep 0hr 0min cook 1hr 16min  |  Created by: Emily Wilson

Covering the tenderloin with blueberry jam and wrapping it in bacon keeps it super moist and flavorful.

Ingredients

  • Bacon — 9 Slices

  • Pork Tenderloin — 1 14 Pounds

  • Black Pepper

  • Kosher Salt

  • Blueberry Jam — 2 Tablespoons

  • Extra Virgin Olive Oil — 2 Tablespoons

Equipment

  • Aluminum Foil

  • Paper Towels

  • Parchment Paper

  • Microwave

  • Oven

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Instant-Read Thermometer

  • Measuring Spoons

  • Microwave-Safe Bowl, Small — 2

  • Paring Knife

  • Pastry Brush — 2

  • Saute Pan, Large (12" Or Larger)

  • Sheet Pan

Notes

  1. 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.
     

Cook Steps

  • 1

    Preheat the oven to 400 degrees.

  • 2

    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.
    Pork TenderloinKosher SaltBlack Pepper

  • 3

    Dry the tenderloin thoroughly, then season with salt and pepper. Tuck the narrow end of the tenderloin under to form a more uniform shape.
    Pork TenderloinKosher SaltBlack Pepper

  • 4

    Heat a large saute pan over medium-high heat. Add olive oil and warm.
    Pork TenderloinExtra Virgin Olive Oil

  • 5

    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.
    Pork TenderloinExtra Virgin Olive Oil

  • 6

    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.
    Pork TenderloinBlueberry JamBacon

  • 7

    Prepare a sheet pan with a layer of parchment paper.
    Pork TenderloinBlueberry JamBacon

  • 8

    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 wide as the tenderloin so it will cover completely from end to end.
    Pork TenderloinBlueberry JamBacon

  • 9

    Place the jam in a small microwave-safe bowl. Microwave on high for 20-30 seconds until it's slightly thinned out and spreadable.
    Pork TenderloinBlueberry JamBacon

  • 10

    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.
    Pork TenderloinBlueberry JamBacon

  • 11

    Note: Discard the jam and do not reuse the bowl or pastry brush as they have been in contact with the raw pork.
    Pork TenderloinBlueberry JamBacon

  • 12

    Place the pork in the oven and bake for about [20-25 minutes], or until an instant-read thermometer reads 150 degrees.
    Pork TenderloinBlueberry JamBacon

  • 13

    Once you remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing.
    Pork Tenderloin

  • 14

    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.
    Blueberry Jam

  • 15

    Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.
    Blueberry Jam

  • 16

    Transfer the bacon and blueberry jam pork tenderloin medallions to a serving dish or dinner plates. Ready to eat!

Meat & Seafood

  • Bacon — 9 Slices

  • Pork Tenderloin — 1 14 Pounds

Spice & Baking

  • Black Pepper

  • Kosher Salt

Condiments, Oils & Dressings

  • Blueberry Jam — 2 Tablespoons

  • Extra Virgin Olive Oil — 2 Tablespoons

Kitchen Supplies

  • Aluminum Foil

  • Paper Towels

  • Parchment Paper

Appliances

  • Microwave

  • Oven

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Instant-Read Thermometer

  • Measuring Spoons

  • Microwave-Safe Bowl, Small — 2

  • Paring Knife

  • Pastry Brush — 2

  • Saute Pan, Large (12" Or Larger)

  • Sheet Pan

Cook Steps

  • 1

    Preheat the oven to 400 degrees.

  • 2

    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.
    Pork TenderloinKosher SaltBlack Pepper

  • 3

    Dry the tenderloin thoroughly, then season with salt and pepper. Tuck the narrow end of the tenderloin under to form a more uniform shape.
    Pork TenderloinKosher SaltBlack Pepper

  • 4

    Heat a large saute pan over medium-high heat. Add olive oil and warm.
    Pork TenderloinExtra Virgin Olive Oil

  • 5

    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.
    Pork TenderloinExtra Virgin Olive Oil

  • 6

    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.
    Pork TenderloinBlueberry JamBacon

  • 7

    Prepare a sheet pan with a layer of parchment paper.
    Pork TenderloinBlueberry JamBacon

  • 8

    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 wide as the tenderloin so it will cover completely from end to end.
    Pork TenderloinBlueberry JamBacon

  • 9

    Place the jam in a small microwave-safe bowl. Microwave on high for 20-30 seconds until it's slightly thinned out and spreadable.
    Pork TenderloinBlueberry JamBacon

  • 10

    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.
    Pork TenderloinBlueberry JamBacon

  • 11

    Note: Discard the jam and do not reuse the bowl or pastry brush as they have been in contact with the raw pork.
    Pork TenderloinBlueberry JamBacon

  • 12

    Place the pork in the oven and bake for about [20-25 minutes], or until an instant-read thermometer reads 150 degrees.
    Pork TenderloinBlueberry JamBacon

  • 13

    Once you remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing.
    Pork Tenderloin

  • 14

    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.
    Blueberry Jam

  • 15

    Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.
    Blueberry Jam

  • 16

    Transfer the bacon and blueberry jam pork tenderloin medallions to a serving dish or dinner plates. Ready to eat!

Bacon and Blueberry Jam Pork Tenderloin

1hr 16min prep: 0hr 0min cook: 1hr 16min

Covering the tenderloin with blueberry jam and wrapping it in bacon keeps it super moist and flavorful.

Notes:
  1. 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.
     

Ingredients

Meat & Seafood

  • Bacon — 9 Slices
  • Pork Tenderloin — 1 14 Pounds

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Blueberry Jam — 2 Tablespoons
  • Extra Virgin Olive Oil — 2 Tablespoons

Equipment

Kitchen Supplies

  • Aluminum Foil
  • Paper Towels
  • Parchment Paper

Appliances

  • Microwave
  • Oven
  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Instant-Read Thermometer
  • Measuring Spoons
  • Microwave-Safe Bowl, Small — 2
  • Paring Knife
  • Pastry Brush — 2
  • Saute Pan, Large (12" Or Larger)
  • Sheet Pan

Prep Steps


Cook Steps

  1. Preheat the oven to 400 degrees.

  2. 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.

  3. Dry the tenderloin thoroughly, then season with salt and pepper. Tuck the narrow end of the tenderloin under to form a more uniform shape.

  4. Heat a large saute pan over medium-high heat. Add olive oil and warm.

  5. 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.

  6. 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.

  7. Prepare a sheet pan with a layer of parchment paper.

  8. 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 wide as the tenderloin so it will cover completely from end to end.

  9. Place the jam in a small microwave-safe bowl. Microwave on high for 20-30 seconds until it's slightly thinned out and spreadable.

  10. 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.

  11. Note: Discard the jam and do not reuse the bowl or pastry brush as they have been in contact with the raw pork.

  12. Place the pork in the oven and bake for about [20-25 minutes], or until an instant-read thermometer reads 150 degrees.

  13. Once you remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing.

  14. 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.

  15. Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.

  16. Transfer the bacon and blueberry jam pork tenderloin medallions to a serving dish or dinner plates. Ready to eat!

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