Passion for Pork

Bacon Day #2 Recipe Winner – Bacon-Mango wrapped Pork Tenderloin

Sharman - Wednesday, August 28, 2013
Bacon-mango wrapped pork tenderloin

The countdown to Bacon Day at Lux Steakhouse & Bar is on and its time to announce our second winner of the week. Jason (an English customer of Irving Farms) dropped off a recipe he claims he has had marriage proposals from. I tried this pig wrapped in pig dish out on two of my male friends who enjoyed this sweet yet savoury dish.

Congrats to Jason on winning a ticket to Lux’s Bacon Day dinner this Saturday, I look forward to over-indulging in all things bacon flavoured with you on Saturday. Tickets for Bacon Day are still available, so call Lux at (780) 424-0400 or click here for tickets

Bacon-Mango wrapped Pork Tenderloin


1 pork tenderloin

1 mango – sliced

6 slices of Irving Farms side bacon


Beer (1 bottle – brown ale or red would work best, * Sharman substituted with gluten free cider)

3 cloves of crushed garlic

2 tsp fresh chopped ginger

1 tsp Cumin seeds

1 tbsp Coriander seeds

Coarse Sea Salt

Mixed Peppercorns




  1. Crush spices together in a mortar and pestle. Mix with beer
  2. Tenderize the tenderloin with a fork  every inch or so on all sides. Place in ziplock bag or Tupperware container and cover with marinade. Let marinate in fridge for up to 12 hours.
    * The longer you allow the pork tenderloin to marinate, the more flavorful, moist, and tender it will be after cooking. Avoid marinating it past 12 hours or so, however, since over-marinated meat can actually become tougher.
  3. preheat oven to 400 degrees F. In a roasting pan or oven-proof skillet lay out six slices of bacon (run at an angle ////// rather than straight up and down). lay some of the mango slices on top of the bacon at right angles to the bacon \\\\\\.
  4. Lay the tenderloin on the mango and cover the top of the tenderloin with remaining mango. Start to wrap the bacon over the top of the tenderloin, using cloves to pin the ends of each bacon piece to the loin. Be sure to cover all of the loin so you have a bacon ‘ball’ stitched with cloves. BUT don’t multi layer the bacon, we just want one layer.
  5. Roast in the oven for up to an hour depending on the thickness of your loin, turn it over and baste every 10 minutes with the marinade. Should be ready just before the bacon starts getting too crispy.
  6. Using a meat thermometer, remove from oven when tenderloin reaches 155 degrees. (approximately 30 minutes) Let rest for ten minutes, slice and serve!