Ingredients
Scale
- 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)
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