- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
- 1lb / 500g pork tenderloin, at room temperature
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey (or maple syrup – I prefer honey because it is thicker which creates a better glaze)
Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven proof skillet over high heat. Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.