Baked Bacon Wrapped Tenderloin

Baked Bacon Wrapped Tenderloin

This recipe combines some of my favorite “home-style” ingredients: breadcrumbs, bacon, and cream of mushroom soup. It’s perfect on a cold winter’s day, and is paired excellently with mashed potatoes and baked mac and cheese. If you are looking for a savory, stick to your ribs kind of tenderloin recipe, I encourage you to try this! The audience I was cooking for prefers their meat well done (why, I do not know, since this cut of meat really should not be cooked over medium) and the recipe times are for a well done tenderloin (blehh), however if you want to maximize the full flavor and tenderness, reduce your cooking time to only 5-8 minutes. 


  • Venison tenderloin, cut into 4 ounce pieces
  • 1/2 cup season Italian breadcrumbs or panko
  • 1 egg, whisked
  • 3-4 slices of bacon, 1 per piece of tenderloin
  • 1 can cream of mushroom soup
  • 2 tablespoons butter


  1. Preheat oven to 400 degrees.
  2. Cut your tenderloin into 4 ounce pieces.
  3. Wrap with one slice bacon. (REAL bacon y’all).
  4. Dip each piece in egg batter (just 1 egg, cracked and whisked).
  5. Completely coat in bread crumbs.
  6. In a pan, melt 2 TBS butter, then heat each piece for 1-2 minutes on each side.
  7. Coat the bottom of dish with 1/3 can of cream of mushroom soup.
  8. Place all tenderloin pieces into dish, then cover with remaining cream of mushroom soup.
  9. Bake 5-8 minutes (20 for well-done).
  10. Enjoy!

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This Post Has 4 Comments

  1. Another awesome recipe ! Thanks Courtney

  2. Reblogged this on ChasinWhitetails and commented:

    The recipe looks easy to make and the ingredients are readily available in a kitchen. Sound delicious. I will attempt to try this. Thank you.

  3. Ingredients are readily found in a kitchen making this recipe affordable. Looks tasty. Thanks for sharing the recipe.

  4. Thanks,, I’m looking for new ways to do my venison,,,this looks easy and yummy!

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