Air Fryer Bacon Wrapped Pork Tenderloin

Air Fryer Bacon Wrapped Pork Tenderloin

What I like about this air fryer method is that it browns the pork quickly, but the part I pay attention to is keeping the bacon secured and checking the internal temperature instead of trusting one exact cook time. Bacon renders fast, air fryers vary, and a tenderloin that is too long or wrapped too tightly can cook unevenly.

I’d rather keep the seasoning simple here and let the bacon do most of the work. You get juicy pork, browned bacon, and a short high-heat cook. Just make sure the roast fits the basket with some space around it, flip once, and rest it before slicing.

Ingredients for Air Fryer Bacon Wrapped Pork Tenderloin

• 1 pork tenderloin, 1 to 1 1/2 pounds (about 675g)
• 8 to 10 slices center-cut bacon (about 340g)
• 1 teaspoon kosher salt
• 1/2 teaspoon fine ground black pepper
• 1/2 teaspoon garlic powder
• Kitchen string or toothpicks, as needed

Spice note: For a simple dry rub like this, fine spices from Selefina coat the pork more evenly than coarse seasonings, especially under the bacon.

Center-cut bacon works especially well here because it is a little leaner and less bulky than regular bacon, so it wraps more neatly and is less likely to overwhelm the pork. If your tenderloin is too long for the basket, trim it slightly or cut it into 2 shorter pieces before wrapping.

Optional for serving: apricot jam, fig jam, grain mustard, or sweet chile sauce.

How to Make Bacon Wrapped Pork Tenderloin in the Air Fryer

1. Season the pork: Pat the tenderloin dry and trim off any silverskin if needed. Season all over with the salt, pepper, and garlic powder. If needed, cut the tenderloin into 2 pieces so it fits in the air fryer basket with a little space around it.
2. Lay out the bacon: Arrange the bacon strips on a board so they slightly overlap. Use shorter pieces at the ends and full strips through the middle so the thinner ends of the tenderloin stay covered.
3. Wrap and secure: Set the tenderloin across the bacon and roll it up so the bacon wraps around the pork. Keep it snug, but do not pull the bacon tight. Tie with kitchen string at intervals or secure with toothpicks so the bacon stays in place as it shrinks.
4. Preheat the air fryer: Preheat to 375°F to 390°F (190°C to 199°C) for 3 to 5 minutes. A hot basket helps the bacon start rendering right away. You usually do not need oil, though a very light spray on the basket can help if your air fryer tends to stick.
5. Cook the first side: Place the wrapped tenderloin in the basket seam-side down if possible. Cook in a single layer with space around the roast. Air fry for 9 to 12 minutes, until the bacon is starting to brown and render. Start checking early if your air fryer runs hot, and watch for excess smoke from dripping bacon fat.
6. Flip and finish: Turn the tenderloin gently with tongs and cook for 9 to 13 minutes more, until the bacon is browned with crisp edges and the pork reaches 145°F (63°C) in the thickest part. Basket-style and oven-style air fryers can brown differently, so I rely more on the thermometer and the look of the bacon than the clock.
7. Rest and slice: Transfer to a cutting board and rest for 3 to 5 minutes. Remove the string or toothpicks, then slice into medallions and serve.

Air Fryer Time and Temperature for Bacon Wrapped Pork Tenderloin

A solid starting point is 375°F to 390°F (190°C to 199°C) for 18 to 25 minutes total. The exact time depends on the thickness of the tenderloin, how tightly it is wrapped, and your air fryer model.

Flip once during cooking and start checking near the early end of the range if your air fryer runs hot. I usually look for bacon that has rendered and browned around the edges, then check the thickest part of the pork with an instant-read thermometer.

The final doneness cue is 145°F (63°C), followed by a short rest. Bacon color alone is not enough here, because the outside can brown before the center is done.

How to Keep the Bacon in Place and Get It Crisp

This is where the texture can go wrong. Bacon shrinks as it cooks, so it helps to overlap the strips slightly instead of stretching them tightly around the tenderloin. Kitchen string is the most reliable way to keep it secure, though toothpicks work too if they are firmly placed and removed before serving.

I find this works best when the roast has some room around it in the basket. If it is crowded, the bacon steams more than it browns. Seam-side down on the first side also helps the wrap set before you flip it.

What to Serve with Bacon Wrapped Pork Tenderloin

The salty bacon pairs well with something sweet or sharp on the side. Apricot jam, fig jam, grain mustard, or sweet chile sauce all work well without adding extra steps.

For sides, keep it simple with smashed or baked sweet potatoes, roasted Brussels sprouts, or roasted radishes. If you want a different flavor profile, try this Air Fryer BBQ Pork Tenderloin next. For a sweet-tangy version, see this Maple Mustard Air Fryer Pork Tenderloin. For a more basic approach, you may also like this Air Fryer Pork Tenderloin.

How to Store and Reheat Air Fryer Bacon Wrapped Pork Tenderloin

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. If possible, keep the slices close together so they dry out more slowly.

To reheat, warm the slices in the air fryer at a lower temperature until heated through, watching closely so the pork does not overcook. The bacon will soften somewhat after refrigeration, but the air fryer still gives the best texture for reheating.

You can also wrap and secure the tenderloin ahead of time, then refrigerate it until ready to cook. If practical, let it sit a bit closer to room temperature before air frying so it cooks more evenly.

Nutrition

Approximate nutrition, based on 4 servings and not including optional sauces.

• Serving size: 1/4 of recipe
• Calories: about 430
• Protein: about 39g
• Fat: about 28g
• Carbohydrates: about 1g

• Per 100g: about 215 calories
• Protein: about 19g
• Fat: about 14g
• Carbohydrates: about 1g

These values are estimates and will vary with the size of the tenderloin, the bacon used, and how much fat renders during cooking.