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INGREDIENTS
- 1 pork tenderloin (about 1 pound)
- 8-10 slices of bacon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons (or more!) Southern Chili Crisp
SHOP THE RECIPE
They say, "Chefs rarely cook at home." But, "they" have never met our Chef Geoff. He's back in his home kitchen, and making some of his fave dishes. It's the perfect way to get back into the swing of things after a sunny, Southern summer.
Check out Chef Geoff's go-to weeknight recipe featuring our own Southern Chili Crisp. (a pantry staple for him no matter what kitchen he's in!)
INSTRUCTIONS
- Preheat Oven: Preheat oven to 400°F
- Sear the Pork Round 1 (Optional): Heat a skillet over medium-high heat. Season the pork with salt and pepper (or whatever your heart desires), add a little olive oil and sear on all sides to lightly browned.
- Wrap in Bacon: Slightly overlap the bacon slices on top of plastic wrap or parchment paper on a flat surface. Place the seasoned pork tenderloin on top of the bacon slices. Wrap the bacon around the pork tenderloin, using the plastic wrap/parchment to help roll it up tight! If able to, refrigerate for 30 minutes (or overnight). Conversely, you can secure the bacon with toothpicks if needed.
- Sear the Pork Round 2: Heat a cast iron or oven-safe skillet over medium-high heat Add a olive oil and sear the bacon-wrapped tenderloin on all sides until the bacon is crispy and browned.
- Roast: Roast in the preheated oven for 20-25 minutes (rotating the pork once), or until the internal temperature reaches 145°F and the bacon is crispy.
- Rest: Remove the pork from the oven and let it rest for 5 minutes before slicing so the juices redistribute and don't run out!
- Serve: Slice the tenderloin into medallions and top with Southern Chili Crisp. Serve alongside roasted vegetables, carolina gold rice, or a fresh salad.
