top of page

Bacon-Wrapped Pesto Pork Tenderloin


1 serving: 402 calories, 25g fat (9g saturated fat), 104mg cholesterol, 864mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein.


  • 10 bacon strips

  • 1 pork tenderloin (1 pound)

  • 1/4 teaspoon pepper

  • 1/3 cup prepared pesto

  • 1 cup shredded Italian cheese blend

  • 1 cup fresh baby spinach


  1. Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly.

  2. Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips.

  3. Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks.

  4. In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.

Original Recipe: Taste of Home 

bottom of page