If you’re searching for a show-stopping keto dinner that’s both effortless and packed with flavour, this Air Fryer Bacon Wrapped Pork Tenderloin is your answer. The tenderloin stays incredibly juicy thanks to its bacon blanket, while a simple garlic herb rub infuses every bite with savoury depth.
Cooking pork tenderloin in the air fryer delivers a perfectly crisp bacon exterior and succulent, tender meat inside—all in under 30 minutes. This method is ideal for busy weeknights or impressive weekend feasts, with minimal clean-up and maximum satisfaction.
Simply season the pork, wrap it in streaky bacon, and let the air fryer do the work. You’ll get a golden, aromatic crust and a centre that’s never dry. Serve it sliced for a beautiful main course that pairs perfectly with your favourite keto sides.
At a glance
- Time: 35 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 32 g
- Fat: 18 g
- Carbs: 1 g
- Energy: 290 kcal
Ingredients
- 500 g Pork tenderloin (Trimmed of silver skin)
- 8–10 rashers Streaky bacon (Enough to wrap the tenderloin)
- 1 tbsp Olive oil (For rubbing)
- 2 Garlic cloves (Finely minced)
- 1 tbsp Fresh rosemary (Finely chopped)
- 1 tsp Fresh thyme (Finely chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper (Freshly ground)
Equipment Needed
- Air fryer
- Chopping board
- Sharp knife
- Small bowl
- Tongs
- Kitchen twine (optional)
Steps
- Pat the pork tenderloin dry with kitchen paper and trim any silver skin.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste.
- Rub the garlic herb mixture all over the pork tenderloin, coating evenly.
- Lay the bacon rashers slightly overlapping on a board. Place the pork at one end and roll tightly to wrap, tucking ends underneath. Secure with kitchen twine if needed.
- Preheat the air fryer to 200°C for 3 minutes.
- Place the bacon-wrapped pork seam-side down in the air fryer basket. Cook at 200°C for 20–22 minutes, turning halfway, until bacon is crisp and pork reaches 68°C internal temperature.
- Rest the pork for 5 minutes before slicing. Remove twine, slice thickly, and serve.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Streaky bacon → Turkey bacon — For a lighter option, but fat content will be lower.
- Fresh herbs → Dried herbs — Use 1/3 the amount if using dried.
- Olive oil → Avocado oil — Works equally well for rubbing.
Serving Ideas
- Roasted green beans – for a crunchy, low-carb side.
- Cauliflower mash – creamy and perfect for soaking up juices.
- Simple rocket salad – adds freshness and balances the richness.
Additional Info
Chefs Tips
- Let the pork rest after cooking to keep it juicy.
- Overlap bacon rashers to ensure full coverage and crispness.
- Use kitchen twine to secure bacon if it unravels.
Variations
- Add a thin layer of Dijon mustard under the bacon for extra tang.
- Sprinkle grated Parmesan over the bacon before air frying for a cheesy crust.
Troubleshooting
- If bacon unravels, secure with toothpicks or twine before cooking.
- If pork is undercooked, slice and return to the air fryer in batches.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Suitable for freezing.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat slices in the air fryer at 180°C for 3–4 minutes until hot.
Ingredient Spotlight
Pork tenderloin: Lean, tender, and cooks quickly—ideal for keto and air frying.
Streaky bacon: Adds fat, flavour, and keeps the pork moist during cooking.
Fresh herbs: Rosemary and thyme give aromatic depth and freshness.
FAQs
Can I use a different cut of pork?
Pork loin can be used, but adjust cooking time as it is thicker and may take longer.
How do I know when the pork is cooked?
Use a meat thermometer; the pork is done when it reaches 68°C in the centre.
Can I prepare this ahead of time?
Yes, you can wrap the pork in bacon and refrigerate for up to 24 hours before air frying.
Is this recipe suitable for meal prep?
Absolutely. Leftovers keep well and can be reheated for quick lunches or dinners.
What if my bacon isn’t crisp enough?
Air fry for an extra 2–3 minutes, checking often to avoid overcooking the pork.
Air Fryer Bacon Wrapped Pork Tenderloin with Garlic Herb Crust
Ingredients
- 500 g Pork tenderloin (Trimmed of silver skin)
- 8–10 rashers Streaky bacon (Enough to wrap the tenderloin)
- 1 tbsp Olive oil (For rubbing)
- 2 Garlic cloves (Finely minced)
- 1 tbsp Fresh rosemary (Finely chopped)
- 1 tsp Fresh thyme (Finely chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper (Freshly ground)
Instructions
- Pat the pork tenderloin dry with kitchen paper and trim any silver skin.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste.
- Rub the garlic herb mixture all over the pork tenderloin, coating evenly.
- Lay the bacon rashers slightly overlapping on a board. Place the pork at one end and roll tightly to wrap, tucking ends underneath. Secure with kitchen twine if needed.
- Preheat the air fryer to 200°C for 3 minutes.
- Place the bacon-wrapped pork seam-side down in the air fryer basket. Cook at 200°C for 20–22 minutes, turning halfway, until bacon is crisp and pork reaches 68°C internal temperature.
- Rest the pork for 5 minutes before slicing. Remove twine, slice thickly, and serve.
Allergens & Swaps
Allergens: none
- Streaky bacon → Turkey bacon — For a lighter option, but fat content will be lower.
- Fresh herbs → Dried herbs — Use 1/3 the amount if using dried.
- Olive oil → Avocado oil — Works equally well for rubbing.
Nutrition (per serving)
- Protein: 32 g
- Fat: 18 g
- Carbs: 1 g
- Energy: 290 kcal
