Bacon-Wrapped Pork Tenderloin

A fork and knife cut into bacon-wrapped pork medallions on a plate with mashed potatoes and green peas.

Bacon-Wrapped Pork Tenderloin

This Bacon-Wrapped Pork Tenderloin is an easy dinner that looks fancy without much work. You rub the pork with Dijon and garlic, wrap it in bacon, then brush it with a quick maple-Dijon glaze. It roasts up juicy with bacon that crisps on the outside and plenty of sweet-salty flavor.

Prep Time15

Cook Time30

Rest Time15

Total Time1

Course: Main Course

Cuisine: American

Keyword: bacon wrapped pork tenderloin

Servings: servings

Calories: 505kcal

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.

Notes

Making in Advance: You can prep the glaze and garlic rub ahead of time and keep them in the fridge. Wrap the tenderloin in bacon right before roasting for the best texture.

Refrigerator Storage: 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.

Freezer Storage: Freezing is not recommended, as the bacon won’t stay crispy.

Nutrition