Bacon-wrapped pork tenderloin is a show-stopping dish that combines two flavorful favorites into one irresistible entrée. The tenderloin, known for being one of the leanest and most tender cuts of pork, stays juicy and flavorful when wrapped in smoky, crisp bacon. As it roasts, the bacon locks in the natural juices while adding a savory, salty layer of flavor that elevates the mild pork. The result is a beautifully caramelized exterior with a melt-in-your-mouth interior that feels gourmet yet is surprisingly simple to make at home.
This recipe is perfect for both weeknight dinners and special occasions, as it requires minimal ingredients but delivers maximum flavor. Pair it with roasted vegetables, creamy mashed potatoes, or a fresh salad for a balanced and satisfying meal. Whether you’re cooking for family or entertaining guests, bacon-wrapped pork tenderloin is sure to impress with its beautiful presentation and deliciously savory taste.
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Bacon-Wrapped Pork Tenderloin
Moist pork tenderloin wrapped in smoky bacon, roasted to perfection, and finished with a simple glaze. Elegant enough for guests, easy enough for weeknight dinners!
- Total Time: 50 minutes
- Yield: 4–6 people 1x
Ingredients
- 1 (1 1/2 lb) pork tenderloin
- 8–10 slices thin-cut bacon (enough to wrap around the tenderloin)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard (or yellow if preferred)
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- Fresh parsley, chopped (for garnish)
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Instructions
- Preheat oven:
- Set oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (for even cooking).
- Prepare the pork:
- Pat pork tenderloin dry with paper towels. Trim excess silver skin if needed.
- Rub tenderloin all over with olive oil, garlic, paprika, thyme, salt, and black pepper.
- Wrap with bacon:
- Lay bacon strips slightly overlapping on a cutting board. Place pork tenderloin on top and roll it up tightly, seam side down. Tuck in bacon ends if needed.
- Make glaze:
- In a small bowl, whisk together Dijon mustard and brown sugar until smooth. Brush half of this mixture over the bacon-wrapped pork.
- Roast:
- Place pork on the prepared rack and roast for 25–30 minutes, brushing with remaining glaze halfway through.
- Crisp bacon (optional):
- For extra-crispy bacon, switch oven to broil for 2–3 minutes at the end, watching carefully to prevent burning.
- Rest & serve:
- Remove from oven when pork reaches 145°F (63°C) internal temperature. Rest for 5–10 minutes before slicing.
- Garnish with parsley and serve warm.
Notes
- Add a sprinkle of cayenne or chili flakes to the glaze for a spicy kick.
- Swap Dijon for honey mustard for a sweeter flavor.
- This pairs beautifully with roasted potatoes, green beans, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
Nutrition
- Serving Size: 1–2 slices (~5–6 oz cooked pork)
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Protein: 32g
- Cholesterol: 95mg
