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Dinner just got so much more satisfying with this Bacon Wrapped Pork Tenderloin recipe! Juicy pork tenderloin is coated in a sweet and tangy Dijon brown sugar glaze, wrapped in salty bacon, and oven baked until tender. A quick broil at the end helps the bacon caramelize for the perfect savory-sweet finish.
After testing this method, I’ve found that the key to juicy pork tenderloin is using an instant-read thermometer, broiling briefly for crisp bacon, and letting the pork rest before slicing.
Table of Contents
- Kellie’s Note Bacon Makes it Better
- Why You’ll Love This Bacon Wrapped Pork Tenderloin
- Ingredients for Bacon Wrapped Pork
- How to Make Bacon Wrapped Pork Tenderloin
- Kellie’s Tips for the Best Bacon Wrapped Pork Tenderloin
- How Do You Keep the Bacon Crispy?
- What to Serve With Bacon Wrapped Pork Tenderloin
- Make Ahead Tips
- Bacon Wrapped Pork Tenderloin Recipe
- How to Store and Reheat Bacon Wrapped Pork Tenderloin
- Variations
- More of the very best pork recipes!
Kellie’s Note
Bacon Makes it Better
If you’re tired of the same old chicken or beef recipes, throw this little wild card into the mix. Trust me, if your family is anything like mine, everyone will be practically running to the dinner table. Pork tenderloin is flavored with garlic, dijon mustard, brown sugar and more before being all wrapped up in the best amount of bacon and baked to perfection.
I love cooking with pork because it’s a much less expensive protein option than fish, chicken or beef and this recipe is even better because it’s kept juicy by wrapping it in a blanket of bacon.
Make sure you try my bacon wrapped filet mignon if you’re a bacon lover too. You’ll need a pound of bacon for this recipe and it can be any brand that you like best.
Why You’ll Love This Bacon Wrapped Pork Tenderloin
- Juicy, never dry pork: Bacon helps protect the lean tenderloin while it bakes.
- Sweet, tangy, savory flavor: Dijon mustard, brown sugar, apple cider vinegar, garlic, and rosemary make a simple glaze with big flavor.
- Crispy bacon finish: A quick broil at the end helps caramelize the bacon.
- Easy enough for weeknights: The prep is simple, and the pork bakes in about 30 minutes.
- Special enough for holidays: It looks impressive sliced and served with potatoes, vegetables, or a simple salad.
Ingredients for Bacon Wrapped Pork
Just a few simple ingredients make this pork tenderloin juicy, flavorful, and wrapped in perfectly savory bacon.
- Pork Tenderloin – This is not the same as pork loin. Pork tenderloin is smaller and cooks quickly, while pork loin is larger and needs a different cook time.
- Bacon – Regular-cut bacon works best because it wraps easily and crisps faster. Thick-cut bacon can stay chewy before the pork is fully cooked.
- Garlic – Use fresh garlic for the best flavor.
- Dijon Mustard – Don’t swap this with yellow mustard. Dijon adds bold, tangy flavor and helps the glaze cling to the pork.
- Brown Sugar – Adds sweetness and helps the bacon caramelize under the broiler.
- Apple Cider Vinegar – Balances the sweetness with a little tang.
- Seasonings – Dried rosemary, garlic powder, kosher salt, and cracked black pepper add savory flavor.
- Kitchen Twine – Helps secure the bacon so it stays wrapped around the tenderloin while baking.
How to Make Bacon Wrapped Pork Tenderloin
Here’s a quick look at how easy this recipe is. For exact measurements and full instructions, scroll to the recipe card below.
- Prep the pan. Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and coat it with nonstick spray.
- Arrange the bacon. Lay the bacon strips on the prepared baking sheet with the long edges slightly overlapping.
- Make the glaze. Stir together the garlic, Dijon mustard, brown sugar, apple cider vinegar, rosemary, garlic powder, salt, and pepper.
- Season the pork. Spread the Dijon brown sugar mixture all over the pork tenderloin.
- Wrap with bacon. Place the pork tenderloin in the center of the bacon strips. Fold the bacon up and over the pork, overlapping the ends until the tenderloin is wrapped. Secure with kitchen twine.
- Bake. Bake for 25–30 minutes, or until the pork reaches 140°F on an instant-read thermometer.
- Broil for crispy bacon. Broil for 1–2 minutes to caramelize the bacon. Watch closely so the bacon browns but doesn’t burn.
- Rest and slice. Let the pork rest for 10–15 minutes before slicing. This helps keep the pork juicy.
A must have in the kitchen, this instant read thermometer is quick and efficient. Use for roasts, grilling, candy making, baking and more!
Kellie’s Tips for the Best Bacon Wrapped Pork Tenderloin
- Use regular-cut bacon. It wraps more easily and crisps faster than thick-cut bacon.
- Secure the bacon. Kitchen twine helps hold everything together while the pork bakes.
- Use a thermometer. Pork tenderloin can dry out quickly, so check the temperature instead of guessing.
- Don’t skip the broiler. This is what helps the bacon caramelize and crisp.
- Watch carefully while broiling. The brown sugar glaze can darken quickly.
- Let the pork rest. Resting for 10–15 minutes keeps the juices in the meat instead of on the cutting board.
How Do You Keep the Bacon Crispy?
For the best bacon texture, use regular-cut bacon and bake the pork uncovered. Covering the pan traps steam, which can make the bacon soft.
The quick broil at the end is key. It helps caramelize the brown sugar glaze and gives the bacon a better texture. Keep a close eye on it, because the bacon can go from golden to too dark quickly.
What to Serve With Bacon Wrapped Pork Tenderloin
This bacon wrapped pork tenderloin is hearty, savory, and a little sweet, so it pairs well with simple sides.
- The Best Mashed Potatoes
- Air Fryer Roasted Potatoes
- Green Beans Almondine
- Caesar Broccoli Salad
- Crispy Smashed Brussels Sprouts
- Rice pilaf
- Cheesy Creamed Spinach Gratin
- Easy Homemade Garlic Bread
For a holiday-style dinner, serve it with creamy potatoes and a green vegetable. For an easy weeknight meal, pair it with rice and a simple salad.
Make Ahead Tips
- You can season and wrap the pork tenderloin several hours ahead of time. Cover it tightly and refrigerate until you’re ready to bake.
- Before baking, let the wrapped pork sit at room temperature while the oven preheats. This helps it cook more evenly.
- Do not broil until just before serving. The bacon will have the best texture when it’s crisped right at the end.
Bacon Wrapped Pork Tenderloin Recipe
Equipment
- 1 baking sheet
- kitchen twine
- chef's knife
- cutting board
- measuring cup
- measuring spoon
Ingredients
- 3 lbs Pork Tenderloin
- 1 pound regular-cut bacon, not thick-cut
Seasoning
- 5 garlic cloves, minced
- 1/4 cup dijon
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon dried rosemary
- 1 teaspoon garlic powder
- Kosher salt and pepper
Instructions
- Preheat oven to 425˚F.
- Line a baking sheet with foil or parchment. Coat with cooking spray.
- Arrange the bacon on the baking sheet so that the long edges overlap slightly.
- In a small bowl, stir together the garlic dijon, brown sugar, apple cider vinegar, rosemary, garlic powder, salt and pepper.
- Spread the mustard mixture over the surface of the pork and center the pork tenderloin on top of the bacon strips. Fold the bacon strips, one at a time, up and over the pork, overlapping the ends until the tenderloin is completely wrapped in the bacon.
- Secure the bacon in place by tying kitchen twine around the tenderloin.
- Transfer the the pan to the oven and roast for 25-30 minutes or until the internal temperature registers 140˚F on an instant read thermometer.
- Turn on the broiler and broil for 1–2 minutes to caramelize the bacon, watching closely so the sugar does not burn.
- Remove from the oven and rest the tenderloin for 10-15 minutes.
- Slice and serve.
Notes
- Regular-cut bacon works best for this recipe because it wraps easily and crisps faster than thick-cut bacon.
- Use an instant-read thermometer to avoid overcooking the pork.
- Let the tenderloin rest before slicing so it stays juicy.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store and Reheat Bacon Wrapped Pork Tenderloin
- Store leftover bacon wrapped pork tenderloin in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm slices gently in a 300°F oven until heated through. You can also microwave slices in short intervals, but be careful not to overheat them. Pork tenderloin is lean and can dry out if reheated too long.
- For the best texture, reheat the pork in the oven and broil briefly at the end if you want to crisp the bacon again.
Variations
- Try a sweeter finish: Brush the bacon with a small amount of maple syrup during the last few minutes of baking.
- Make it spicy: Add a pinch of crushed red pepper flakes to the Dijon brown sugar mixture.
- Use different herbs: Swap rosemary for thyme or sage.
- Add maple flavor: Use maple bacon or replace a little of the brown sugar with maple syrup.
- Serve it with sauce: Pair the sliced pork with a mustard cream sauce, pan juices, or a tangy chutney.
More of the very best pork recipes!
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What temperature should pork tenderloin be cooked to?
Bake the pork until it reaches 140°F on an instant-read thermometer, then let it rest for 10–15 minutes. The temperature will rise slightly as it rests.
Do I cover bacon wrapped pork tenderloin while baking?
No, bake it uncovered. Covering the pan traps steam and can keep the bacon from browning.
How do I keep the bacon from falling off?
Wrap the bacon snugly around the pork and secure it with kitchen twine. Let the pork rest before slicing so the bacon has a better chance of staying in place.
Can I use pork loin instead of pork tenderloin?
Not without changing the recipe. Pork loin is larger and thicker than pork tenderloin, so it needs a different cook time.
Can I make bacon wrapped pork tenderloin ahead of time?
Yes. You can season and wrap the pork several hours ahead, then cover and refrigerate it until ready to bake.
How do I keep pork tenderloin from drying out?
Use an instant-read thermometer and avoid overbaking. Pork tenderloin is lean, so resting it before slicing also helps keep it juicy.
