If you like Oven-Baked Brisket, try this next.
This one is quick, simple, and packed with flavor. You rub the pork with a Dijon-garlic mix, wrap it in bacon, then brush on a maple-Dijon glaze before it goes in the oven. It comes out juicy with bacon that browns and crisps on the outside.
Pork tenderloin is lean and naturally tender, but it can dry out if it cooks too long. The bacon adds enough fat to help keep it moist while it roasts, and the glaze gives you that sweet-salty finish without needing a bunch of extra ingredients.
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💛 Why you’ll love this recipe
- Ready for the oven in about 15 minutes.
- Uses everyday ingredients you likely already have.
- Great for weeknights but easy to serve for holiday meals.
- Leftovers reheat well in the oven or air fryer, and the bacon crisps back up.
➡️ Ingredients you’ll need
⏲ How to make this bacon-wrapped pork tenderloin recipe
👉 Easy ingredient swaps
- Maple Syrup: Honey works, but the flavor will be different.
- Dijon: Yellow mustard or brown mustard can be used if that’s what you have on hand.
- Brown Sugar: Use dark or light; both work.
- Cayenne: Paprika works if you want color without heat.
✨ Variations
- Herbs: Add a small pinch of dried thyme or rosemary to the garlic rub.
- Extra Glaze: Double the glaze if you like a heavier coating.
- Two Small Roasts: Some tenderloins come packaged as two pieces. Wrap each one in bacon and plan on a shorter cook time. Start checking for doneness around 15-18 minutes, then glaze and broil as written.
〰️ How to serve
- Veggies — Roasted carrots, Brussels sprouts, green beans, or sautéed zucchini.
- Potatoes — Mashed potatoes, roasted baby potatoes, or baked sweet potatoes.
- Salad — Simple garden salad, Caesar salad, or spinach salad with apples.
💬 FAQs
Can I make this ahead of time?
You can prep the glaze and garlic rub earlier in the day and keep them in the fridge. Wait to wrap the tenderloin in bacon until right before roasting so the bacon doesn’t get soft.
How should this be stored in the refrigerator?
Store in an airtight container in the fridge for up to 3 days. The bacon won’t stay crisp, but a few minutes in the air fryer at 360°F helps, or reheat in a 325°F oven until warmed through and uncover for the last few minutes.
Can I freeze this?
Freezing isn’t recommended. The bacon won’t crisp again after thawing and tends to turn soft.
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Bacon-Wrapped Pork Tenderloin
Ingredients
- ¼ cup maple syrup
- 2 Tablespoons brown sugar
- 2 Tablespoons Dijon mustard, divided
- 1 Tablespoon apple cider vinegar
- Small pinch ground cayenne pepper
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon coarse ground pepper
- 1 ½ pounds pork tenderloin
- 6-8 slices bacon (depending on size of tenderloin)
Instructions
- Preheat Oven: Preheat oven to 450 °F.
- Prepare Glaze: In a small saucepan over medium-high heat, combine maple syrup, brown sugar, 1 Tablespoon Dijon mustard, apple cider vinegar, and cayenne. Whisk often. Once it starts to boil, turn heat down and let it simmer for 2-3 minutes until it thickens into a glaze. Remove from heat and set aside.
- Prepare Garlic Rub: In a small bowl, whisk remaining 1 Tablespoon Dijon with olive oil, garlic, salt, and pepper.
- Prepare Tenderloin: If ends of the tenderloin are thin, tuck them under so the pork cooks evenly. Brush garlic rub mixture all over.
- Wrap in Bacon: Wrap the bacon slices around the tenderloin, overlapping slightly and keeping them snug so they don’t slide off. Set it seam-side down in a cast iron skillet or baking dish. If needed, secure the bacon with toothpicks (remove before serving). Brush half the glaze over the bacon.
- Roast: Bake for 20-25 minutes, or until internal temperature reaches about 140°F.
- Broil to Crisp: Remove the pan from the oven and switch the oven to broil. Brush the remaining glaze over the bacon, then return the pan to the oven and broil for 1-3 minutes, watching closely since the glaze can brown fast.
- Rest and Slice: Let pork rest for 10-15 minutes before slicing so it stays juicy.
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