Bacon-Wrapped Pork Tenderloin
Pat the pork tenderloin dry, rub it with Dijon mustard and season all over with salt, pepper, thyme and sweet paprika.
Ingredients
- 600 g pork tenderloin
- 8 slice streaky bacon
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp salt
- 0.5 tsp black pepper, ground
- 1 tbsp olive oil
Steps
- Pat the pork tenderloin dry, rub it with Dijon mustard and season all over with salt, pepper, thyme and sweet paprika.
- Wrap the bacon slices around the tenderloin in overlapping spirals, tucking the ends underneath so they stay in place.
- Brush lightly with olive oil and lay the tenderloin in the air fryer basket, curving it slightly if needed to fit.
- Cook at 190°C for 22–25 minutes, turning halfway, until the bacon is crisp and the pork is just cooked through in the centre.
- Rest for 5 minutes, then slice into thick medallions and serve.
