Crispy Bacon Pork with Rosemary & Tomato
Bacon-wrapped pork tenderloin seared until the bacon crisps, then finished with fresh rosemary, tomatoes, and a touch of heat. One skillet, 25 minutes, dinner done.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb pork tenderloin
- 6 count bacon strips
- 1 cup cherry or grape tomatoes
- 4 count fresh rosemary sprigs
- 1 count red chili pepper, sliced
- 1 pinch salt and pepper to taste
Instructions
- 1
Wrap the pork tenderloin tightly with bacon strips, overlapping slightly, and secure with toothpicks if needed.
- 2
Heat olive oil in a 12-inch skillet over medium-high until shimmering. Sear the bacon-wrapped pork 3 minutes per side.
- 3
Scatter tomatoes, rosemary, and chili around the pork. Season with salt and pepper, then reduce heat to medium.
- 4
Continue cooking until the pork reaches 145°F internally and bacon is crispy, about 8 minutes, shaking the pan once.
- 5
Transfer pork to a cutting board and rest 3 minutes. Toss the tomatoes and rosemary to coat in the pan drippings.
- 6
Slice the pork into 1-inch thick rounds. Serve with the pan tomatoes, chili, and rosemary spooned over the top.
Tools you’ll need
- 12-inch cast iron or heavy skillet
- instant-read thermometer
- cutting board
- sharp chef's knife
- toothpicks
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