Ingredients:

  • 5 lbs Pork Tenderloin (single piece), trimmed of silverskin
  • 1 Tbsp Olive Oil or Dijon Mustard (for binding)
  • 1 Tbsp Light Brown Sugar, packed
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tsp Coarse Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 10 – 12 slices Thin-Cut Bacon (Streaky Bacon)

Instructions:

  1. Trim the Tenderloin: Pat the pork tenderloin completely dry. Use a sharp knife to carefully remove the silver skin and any large pockets of fat.
  2. Prepare the Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk well.
  3. Bind and Coat: Brush the tenderloin lightly with olive oil (or Dijon mustard). Roll the tenderloin in the spice rub mixture until it is evenly coated on all sides.
  4. Lay the Bacon: Lay the bacon slices side-by-side on a cutting board, slightly overlapping, creating a 'bacon sheet' long enough to fully encase the tenderloin.
  5. Wrap Tightly: Place the seasoned pork tenderloin at one end of the bacon sheet. Roll the pork, wrapping the bacon tightly around the entire loin, ensuring complete coverage.
  6. Secure: Use wooden toothpicks or butcher’s twine (spaced every 1–2 inches) to secure the ends and any loose edges of the bacon.
  7. Preheat: Preheat your air fryer to 380°F (195°C) for 5 minutes.
  8. Arrange: Carefully place the bacon-wrapped pork tenderloin seam-side down in the air fryer basket. Ensure good air circulation.
  9. First Cook Phase (Crisping): Cook for 10 minutes.
  10. Flip and Continue: Carefully flip the tenderloin over to ensure even crisping on the bottom. Cook for an additional 10–15 minutes.
  11. Check Internal Temperature: The pork is done when the internal temperature, taken at the thickest part, reaches 145°F (63°C).
  12. Rest: Remove the pork immediately, transfer it to a cutting board, cover loosely with foil, and let it rest for a crucial 10 minutes to redistribute the juices.
  13. Slice and Serve: Remove any twine or toothpicks. Slice the tenderloin into ½-inch thick medallions and serve straight away.