So, you’re craving something ridiculously tasty, impressive-looking, but also, like, *super* easy to whip up? And maybe you’re a little bit lazy (no judgment, we’re friends here)? My friend, you’ve stumbled into the right digital kitchen. Because today, we’re making Air Fryer Bacon Wrapped Pork Tenderloin, and trust me, it’s about to become your new favorite flex meal.
Why This Recipe is Awesome
Let’s be real, the words “bacon wrapped” alone should be enough to sell you. But this recipe isn’t just a one-trick pony; it’s practically a culinary unicorn! First off, the air fryer does all the heavy lifting, giving you that glorious crispy bacon and perfectly juicy pork without fuss or a mountain of dishes. It’s so straightforward, it’s practically idiot-proof – and honestly, if I can nail it, you definitely can too. Plus, it looks like you spent hours slaving away, when in reality, you probably just scrolled TikTok for most of the “cooking” time. It’s quick, it’s clean (ish), and it’s unbelievably delicious. What’s not to love?
Ingredients You’ll Need
Gather your gladiators, chefs! Here’s what you’ll need for this epicurean adventure:
- 1-1.5 lb Pork Tenderloin: The lean, mean, delicious machine. Try to get one that’s relatively uniform in thickness.
- 8-10 slices Regular-Cut Bacon: The real MVP. Don’t go thick-cut unless you’re ready to adjust cooking times, and avoid super thin like the plague – it’ll just disintegrate.
- 1 tbsp Olive Oil: Just a little lube for our tenderloin.
- 1 tsp Garlic Powder: Because garlic makes everything better, duh.
- 1 tsp Onion Powder: Garlic’s trusty sidekick.
- 1/2 tsp Smoked Paprika: For that hint of smoky magic.
- 1/2 tsp Salt: The flavor amplifier.
- 1/4 tsp Black Pepper: A dash of zing.
- Optional: 1 tbsp Brown Sugar: For a little sweet, caramelized kick on that bacon. Trust me, it’s divine.
Step-by-Step Instructions
- Prep Your Pork: First things first, pat that pork tenderloin dry with paper towels. Super important for seasoning adhesion! Trim off any silver skin or excess fat. Then, rub it down with the olive oil.
- Season It Up: In a small bowl, mix your garlic powder, onion powder, smoked paprika, salt, and pepper (and brown sugar, if you’re using it). Sprinkle this magic dust all over the pork tenderloin, making sure it’s coated evenly.
- Get Your Wrap On: Now for the fun part! Lay your bacon slices side-by-side, slightly overlapping, on a clean surface or cutting board. Place the seasoned pork tenderloin at one end and roll it up snugly in the bacon. You can also criss-cross the bacon strips over the pork – whatever makes you happy! If you’re feeling extra cautious, secure the ends with toothpicks.
- Preheat the Air Fryer: Turn your air fryer to 375°F (190°C) and let it preheat for about 5 minutes. Don’t skip this step! It’s crucial for that perfect crispy crust.
- Air Fry Away: Carefully place the bacon-wrapped pork tenderloin in the air fryer basket. Make sure it’s not touching the sides too much and there’s good airflow around it. You might need to gently curve it to fit.
- Cook and Flip: Air fry for 15-20 minutes, flipping it halfway through (around the 8-10 minute mark). You’re looking for that bacon to be perfectly crisp and the internal temperature of the pork to reach 145°F (63°C). Use a meat thermometer, please!
- Rest, You Deserve It: Once cooked, carefully remove the tenderloin from the air fryer and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping your pork tender and super juicy.
- Slice and Serve: Remove any toothpicks, then slice the tenderloin into thick medallions. Serve immediately and bask in the glory of your culinary genius!
Common Mistakes to Avoid
Nobody’s perfect, but we can try to avoid the obvious pitfalls, right?
- Not Preheating: Seriously, this isn’t a suggestion, it’s a command. Thinking you don’t need to preheat your air fryer is a rookie mistake. You’ll end up with unevenly cooked food and sad, flabby bacon.
- Overcrowding the Basket: I get it, you’re hungry. But resist the urge to cram two tenderloins in there. Air needs to circulate for crispiness. If you have two, cook them in batches.
- Skipping the Meat Thermometer: “Eyeballing it” is for scrambled eggs, not pork tenderloin. Overcooked pork is dry, tough, and just plain depressing. Invest in a cheap meat thermometer; it’s your best friend for juicy meats.
- Forgetting to Rest: Patience is a virtue, especially when it comes to meat. Cutting into it immediately means all those delicious juices escape onto your cutting board instead of staying in your pork. Don’t be that person.
- Using Thin-Cut or Super Thick-Cut Bacon: Thin bacon burns before the pork is cooked. Super thick bacon might not crisp up in time. Stick to regular-cut for the best results, IMO.
Alternatives & Substitutions
Feeling a little rebellious? Go for it! Here are some ideas to shake things up:
- Spice It Up: Don’t like my seasoning mix? No problem! Try a smoky BBQ rub, a zesty lemon-herb blend, or even a spicy Cajun seasoning. Your kitchen, your rules!
- Sweet Tooth? For an extra layer of flavor, spread a thin layer of fig jam or apricot preserves on the pork before wrapping it in bacon. The sweet and savory combo is *chef’s kiss*.
- Different Meat? While this recipe is designed for pork tenderloin, you could totally try this method with chicken breast (you’d probably need to cut a pocket in the chicken to make it tenderloin-shaped and adjust cooking time slightly) or even a small beef tenderloin (be careful with the temp!).
- Bacon Swap? If you’re feeling adventurous, try maple bacon for an extra hint of sweetness. Just keep an eye on it to prevent burning.
FAQ (Frequently Asked Questions)
Got questions? I’ve got (casual) answers!
Q: Do I really need to preheat my air fryer? My old oven didn’t make me do that!
A: Yes, my friend, you really, truly, absolutely do. An air fryer is basically a tiny convection oven, and preheating ensures even cooking and that gorgeous crispy bacon from the get-go. Otherwise, your food starts cooking slowly, and goodbye crisp!
Q: How do I know when the pork is actually done without overcooking it?
A: Oh, easy-peasy! Grab a meat thermometer (your new best friend, remember?). Stick it into the thickest part of the tenderloin, avoiding the bacon. When it hits 145°F (63°C), it’s perfect. Trust the thermometer, not your gut feeling on this one.
Q: Can I use thick-cut bacon? I love me some chunky bacon!
A: You *can*, but be warned: thick-cut bacon takes longer to crisp up. You might end up with perfectly cooked pork and still-chewy bacon, or crispy bacon and slightly overdone pork. Stick to regular-cut for the best results here, FYI.
Q: What if I don’t have an air fryer? Am I doomed to a life without this deliciousness?
A: Absolutely not! You can totally make this in a regular oven. Bake it at 400°F (200°C) for about 25-35 minutes, or until the internal temp reaches 145°F and the bacon is crispy. It might take a bit longer and sometimes the bacon needs a quick broil at the end, but you’ll still get a fantastic meal!
Q: Should I secure the bacon with toothpicks? I’m worried it’ll unravel!
A: It’s a good idea, especially if you’re new to the bacon-wrapping game or if your tenderloin has some tricky curves. Just remember to remove them all before serving! Nobody wants a woody surprise.
Q: Can I marinate the pork beforehand for even more flavor?
A: Heck yes! Marinating for a few hours (or even overnight) would infuse extra flavor into the pork. Just pat it super dry before rubbing it with oil and seasonings, and wrapping it in bacon.
Q: What kind of side dishes go well with this?
A: So many options! Roasted asparagus, crispy smashed potatoes, a simple green salad with a vinaigrette, or some cheesy polenta would all be divine. Keep it light or hearty, whatever your mood dictates!
Final Thoughts
And there you have it, folks! An air fryer bacon-wrapped pork tenderloin that’s so good, you’ll wonder why you haven’t been making it every week. It’s simple, it’s speedy, and it’s packed with flavor. You just pulled off a fancy-pants meal with minimal effort, and that’s a win in my book. Now go impress someone – or just yourself – with your new culinary superpowers. You’ve earned it!
