Roast Pork Tenderloins
Tender pork tenderloins wrapped in smoky bacon and marinated in a flavorful soy and tarragon mixture create a savory, satisfying dish perfect for special occasions or family dinners. The slow roast ensures moist, tender meat with a rich, smoky crust, appealing to both pork lovers and those seeking a hearty, elegant meal.
Ingredients
Instructions
- Make a marinade of soy sauce, grated onion, garlic, tarragon vinegar, cayenne pepper, and sugar. Set aside.
- Tie the tenderloins to make the meat an even thickness. If using one large tenderloin, fold over the end. If using two small tenderloins, tie them together.
- Pour the marinade over the meat, cover, and refrigerate overnight, turning several times.
- Drain the marinade and reserve it.
- Wrap the meat with hickory smoked bacon, securing with toothpicks.
- Place the wrapped meat in a pan on a rack. Pour the reserved marinade over it.
- Roast at 300°F (150°C), uncovered, for 1 3/4 hours.
- Baste every 15 minutes during roasting.
Tips & Substitutions
For a deeper flavor, consider marinating the pork tenderloins for up to 24 hours. You can substitute the soy sauce with tamari for a gluten-free version or use coconut aminos for a lighter taste. If you prefer a different vinegar, apple cider vinegar can work as a nice alternative. Keep an eye on the bacon while roasting to prevent burning, as oven temperatures can vary.
Serving Suggestions
Serve the roast pork tenderloins sliced, drizzled with the reserved marinade for added flavor. This dish pairs beautifully with sides like roasted vegetables, mashed potatoes, or even a light salad. For a complete meal, consider serving it alongside Cheesy Corn Chowder for a comforting combination, or complement it with the Best Baked Beans for a hearty feast.
Storage & Reheating
Leftover roast pork tenderloins can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pork and warm it gently in a skillet over medium heat, adding a splash of broth or water to keep it moist. Alternatively, you can microwave it on low power to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Tenderloins contains roughly 78 calories, with 3g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin A (29% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1036mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork tenderloin?
Yes, you can use pork loin or chicken breast as alternatives. However, cooking times may vary; chicken should be cooked to an internal temperature of 165°F (74°C), while pork loin may require a longer roasting time. Adjust the marinade as needed to suit the different meats.
Is it necessary to wrap the tenderloins in bacon?
Wrapping the tenderloins in bacon adds flavor and moisture during roasting, but it is not strictly necessary. If you prefer a leaner option, you can omit the bacon or use a thin layer of prosciutto for a similar effect. Just be mindful that the final texture will be different.
How can I tell when the pork is done cooking?
The best way to check for doneness is to use a meat thermometer. Pork tenderloin is safe to eat when it reaches an internal temperature of 145°F (63°C). After removing it from the oven, let it rest for about 5-10 minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).