Bacon Wrapped Roasted Pork Tenderloin with Green Peppers and Walnuts

If you like a good fix-ahead meal, you need to try this:

pork roast

Using this recipe as a base, we had bacon wrapped roasted pork tenderloin with green pepper and walnuts. That name is a bit of a mouthful, but I don’t feel like coming up with something better. It was utterly delicious, with one pound tenderloin serving as a meal for the two of us, and it was surprisingly quick and easy to put together.

I modified the recipe as follows:

1 lb pork tenderloin
1/8 Cup olive oil
1/2 tbsp of minced fresh lemon thyme (I pulled this from my garden- I bet regular thyme would be okay here)
1/2 tbsp herbes de provence
1/2 tsp ground sea salt
2 cloves of garlic, minced
4 strips of bacon
1/2 small onion
1 green bell pepper
1/2 Cup walnuts

Heat your oven to 400 degrees. Pour the olive oil into a small bowl and add the herbes de provence, sea salt, lemon thyme and garlic. Mix these guys up real good and let them sit while you prepare the meat and veggies. Chop the peppers and onion, and put them in a bowl with the walnuts. Pat the tenderloin dry with a paper towel and spoon the oil/herb gunk onto it. Then wrap it with the bacon and place it into a skillet along with the vegetable mixture.

Sear the meat over a medium flame on the stove top for two-five minutes per side. Put it in the oven uncovered for about thirty minutes. If you have a thermometer, remove the meat when it reaches 160 degrees. Cut and serve.

The best part about this was that I got a couple pounds and prepared multiple batches at once and froze the extras- today’s meal was frozen and thawed (still utterly delicious), and only required the use of one skillet.



  1. Wow – this looks seriously impressive. Fab for a dinner party!

    • kirinjirafa Said:

      Thanks! It was super easy- and, if you make it ahead of time and freeze it, you only need one cast iron skillet.

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