Skip to main content

Christmas Pork Tenderloin

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This festive Christmas pork tenderloin is a stunning centrepiece that brings a sophisticated touch to your holiday spread without the stress of a traditional large roast. The lean pork is rubbed with a fragrant mixture of allspice, garlic and fresh rosemary, then wrapped in a smoky bacon lattice. As it roasts, the bacon crisps up beautifully, protecting the succulent meat and infusing it with a rich, savoury depth that pairs perfectly with the aromatic spices.

As a high-protein option, this dish is ideal for those looking for a lighter yet satisfying alternative to turkey or beef. It is incredibly quick to cook, making it perfect for a festive dinner party or a more intimate family gathering. Serve the sliced medallions with a generous spoonful of tangy cranberry sauce and seasonal root vegetables for a truly balanced and comforting winter meal.

In this article:

Video picks

Continue reading below

Ingredients for Christmas Pork Tenderloin

  • 5 garlic cloves, peeled

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon ground allspice

  • 1 tablespoon kosher salt

  • 1 tablespoon light brown sugar

  • 45ml rosemary leaves, plus 6 sprigs

  • 2 tablespoons extra-virgin olive oil, plus more for brushing

  • 2 large pork tenderloins (about 1.4kg )

  • 350g thin-sliced bacon (about 12 slices)

  • Cranberry sauce (for serving

  • optional)

How to make Christmas Pork Tenderloin

Back to contents

Pulse garlic, pepper, allspice, salt, brown sugar, 45ml rosemary leaves, and 2 tablespoons oil in a food processor until a paste forms. Alternatively, finely chop garlic and 45ml rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 tablespoons oil.

Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.

Arrange a rack in top third of oven; preheat to 218°C. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.

Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 60°C for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.

Pork can be rubbed 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.