Air-fry bacon-wrapped Pork Tenderloin is super easy to make in minutes with only five ingredients. It turns out juicy, tender, and flavorful, making it a guaranteed dinner favorite!
Air frying is hands-down the best way to cook pork. It’s quick, effortless, and delivers a truly succulent piece of meat. The best recipe hack is wrapping the pork in bacon! It’s a simple, no-stress, no-hassle method that takes an otherwise lean cut to a new level of yum!
The thin rashers crisp to golden perfection, rendering fat that keeps the tenderloin moist and juicy while adding smoky flavor.
Ingredient notes
- Pork tenderloin– do not confuse it with pork loin, a bigger cut of meat with a thin cap of fat that requires a longer cooking time. Tenderloin is a thin, long, rectangular meat that is very lean and usually weighs around 1 pound.
- Dijon mustard– for a sharper, stronger flavor, use a coarse-grain variety
- Salt and Pepper– season to taste
- Bacon– use thin, center cut for best results
Preparing the pork tenderloin
Silverskin is a tough, connective tissue found on most pork and beef tenderloins. It doesn’t break down during cooking and must be removed before cooking the meat.
- Pinch the meat at one end of the tenderloin to pull the membrane away from the muscle.
- Insert the blade of a thin knife under the membrane and tilt the blade up slightly.
- Holding on to the silver skin tightly, slowly cut in smooth sawing motions along the muscle towards the middle of the pork tenderloin until the end of the silver skin, removing as little meat as possible.
- Repeat until all the membrane is removed.
Cooking tips
- Arrange the bacon-wrapped tenderloin in the air fryer with seam side down. If the bacon rashers are coming undone, secure them with toothpicks or kitchen twine.
- Cooking times may vary depending on the brand of air fryer or the size of the meat. Use a thermometer to properly gauge doneness. Insert the probe into the thickest part of the pork; it should register 145 F for food safety and best quality.
Serving suggestions
Enjoy this flavorful pork tenderloin as the main dish for lunch or dinner. Serve it with pressure cooker mashed cauliflower or Instant Pot garlic baby potatoes and air fryer roasted carrots for a hearty meal the whole family will love!
Storage and reheating instructions
- Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- If frozen, thaw in the refrigerator overnight and reheat in the air fryer at 350 F to 165 F.
Ingredients
- 1.5 pounds pork tenderloin
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- 10 slices center-cut bacon, thin
Equipment
- Air Fryer
Instructions
- Preheat air fryer to 400 F. Spray the inside basket with nonstick cooking spray.
- Pat the tenderloin dry with paper towels. Remove the silverskin and cut the pork in half.
- Lay 5 or 6 slices of bacon beside each other, every slice overlapping the one before.
- Spread mustard over the top and the sides of the pork. Season with salt and pepper to taste.
- Place the pork on one end of the bacon layer and roll to cover fully. Place a small dab of mustard on the tip of the bacon slices and press on the pork to seal.
- Place the pork seam side down in the air fryer basket and cook for about 15 to 20 minutes or until a thermometer inserted in the thickest part reads 145 F. Turn halfway through.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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