Pork tenderloin slathered with jalapeño chimichurri, wrapped in crispy bacon, and oven roasted—an easy, flavorful Bacon Wrapped Chimichurri Pork Tenderloin recipe you’ll want to make again and again.
Chimichurri is a bright, herb-forward sauce from Argentina that pairs beautifully with roasted meats. In this recipe, a jalapeño-forward chimichurri is used to marinate and finish a lean pork tenderloin, then the tenderloin is wrapped in bacon for a delicious contrast of textures—juicy, tender pork inside and crisp, savory bacon outside. The result is an elegant yet simple weeknight or special-occasion main course.
Why this recipe works
The bold chimichurri adds fresh herb flavor, garlic, acidity, and a touch of heat from jalapeños, which brightens the pork without overpowering it. Wrapping the tenderloin in bacon keeps the meat moist during roasting while adding a satisfying crunch. The technique is straightforward: blend the chimichurri, reserve a portion as a basting sauce, coat the tenderloin, wrap with bacon, and roast. A meat thermometer ensures perfect doneness every time.
Chimichurri Sauce Ingredients
- 2 jalapeños, seeded and diced
- 2 cups cilantro, leaves and tender stems
- 2 cups parsley, leaves and tender stems
- 4 garlic cloves, minced
- 3 tbsp fresh lime juice (about 3–4 small limes)
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- 1 tsp black pepper
Bacon Wrapped Pork Tenderloin Ingredients
- 1 lb pork tenderloin
- 5 slices bacon
Prep and Roast
Servings: 4 • Prep time: 15 minutes • Cook time: 40 minutes • Total time: 55 minutes
- Preheat the oven to 400°F (200°C).
- Combine all chimichurri ingredients in a blender or food processor. Blend until well combined, about 30–60 seconds. The sauce should be vibrant and slightly textured.
- Pour ½ cup of the chimichurri into a small bowl and set aside for brushing. Cover the remaining sauce and refrigerate for serving.
- Use a basting brush to coat the pork tenderloin evenly with the reserved ½ cup of chimichurri.
- Wrap the bacon slices around the tenderloin, overlapping slightly to secure. Place the bacon-wrapped tenderloin on a wire rack set over a foil-lined baking sheet so excess bacon fat can drip away and cleanup is easier.
- Roast in the preheated oven for about 40 minutes. Insert a meat thermometer into the center of the tenderloin—when it reads 165°F (74°C), the pork is done. (If you prefer slightly juicier pork, you may remove it 5°F earlier and allow carryover cooking during a 10-minute rest.)
- Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. Resting keeps the juices in the meat.
- Slice the pork and serve with the remaining chilled chimichurri spooned over each portion.
Serving suggestions
This dish pairs well with simple sides that let the chimichurri shine: roasted or mashed potatoes, a crisp green salad, grilled vegetables, or a warm rice pilaf. Leftover chimichurri is excellent on eggs, tacos, or mixed into grain bowls.
Tips & Variations
- Adjust the heat: keep the jalapeño seeds for extra spice, or use milder peppers if preferred.
- Make it ahead: chimichurri can be made 1–2 days ahead and stored in the refrigerator—flavors will deepen over time.
- Alternative proteins: use this chimichurri and bacon technique on beef tenderloin, chicken breasts, or a thick-cut pork loin.
- Smokier flavor: use smoked paprika or swap red wine vinegar for sherry vinegar to add complexity.
Storage
Store leftover pork in an airtight container in the refrigerator for up to 3 days. Keep chimichurri separate in a sealed container for up to 4–5 days. Reheat the sliced pork gently in a low oven or microwave, and refresh with additional chimichurri before serving.
Nutrition facts (per serving)
- Calories: 515 kcal
- Carbohydrates: 5 g
- Protein: 28 g
- Fat: 42 g (Saturated Fat: 8 g)
- Cholesterol: 91 mg
- Sodium: 554 mg
- Potassium: 750 mg
- Fiber: 1 g
- Vitamin A: 3145 IU (or mcg equivalent listed)
- Vitamin C: 54.7 mg
- Calcium: 59 mg
- Iron: 3.5 mg
This Bacon Wrapped Chimichurri Pork Tenderloin is an impressive but simple main course. The vibrant chimichurri balances the richness of bacon and pork, creating a satisfying dish that works for family dinners or entertaining. Enjoy the fresh herb flavors and the contrast of textures—it’s an easy way to elevate a classic pork tenderloin.