Ingredients:
- 1 large Pork Tenderloin, trimmed (approx. 1.1 – 1.3 lbs)
- 10 – 12 slices Streaky Bacon, thin-cut
- 1 Tbsp Olive Oil
- 1 Tbsp Light Brown Sugar, packed
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Dried Thyme
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
Instructions:
- Pat the pork tenderloin dry with paper towels. Trim off any visible silver skin. Lightly rub the tenderloin with the olive oil.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Generously coat the entire tenderloin with the rub, pressing the mixture firmly into the meat.
- Lay the bacon slices side-by-side, overlapping slightly, on a clean sheet of baking paper to create a 'mat'. Place the seasoned pork on one end of the bacon mat. Tightly roll the pork, pulling the bacon firmly around the loin so the meat is completely covered. Use toothpicks only if necessary to secure the seam.
- Wrap the tenderloin tightly in cling film or the parchment paper and refrigerate for a minimum of 30 minutes. This helps the rub set and the bacon adhere, preventing shrinkage during cooking.
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Carefully place the bacon-wrapped loin seam-side down in the air fryer basket. Cook for 10 minutes at 400°F (200°C) to aggressively crisp the bacon.
- Flip the tenderloin. Reduce the heat to 350°F (175°C) and cook for another 8 to 12 minutes.
- Use an instant-read thermometer to check the internal temperature, inserting it into the thickest part. Cook until the internal temperature reaches 140°F (60°C). Immediately remove it from the air fryer, place it on a cutting board, cover loosely with foil, and let it rest for 5–10 minutes.
- Remove any toothpicks. Slice the loin into thick medallions (about 1.5 cm / ½-inch slices) and serve promptly.