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This bacon wrapped pork tenderloin is the ultimate showstopper when you want juicy pork with a smoky edge and a deep sweet bourbon sauce. Every time I bring this dish to the table the aroma gets my family running to dinner faster than anything else I make and there are never any leftovers.
Every time I grill these pork tenderloins wrapped in bacon my husband stands outside by the grill so he can sneak an extra slice before I bring them in for dinner. The bourbon sauce alone has become a staple for all our summer barbecues.
Ingredients
- Bourbon: one cup smooth bourbon builds warmth and sweet undertones in the sauce choose a bourbon you would enjoy sipping
- Brown sugar: half a cup brings sweetness and caramelizes for rich depth look for dark brown sugar for more molasses flavor
- Ketchup: half a cup gives the tangy tomato base for the barbecue sauce use a quality brand without corn syrup for best flavor
- Worcestershire sauce: two tablespoons deepen the umami taste and balance sweetness
- Lemon juice: half a tablespoon the hit of acidity that brightens the sauce fresh squeezed is best
- Apple cider vinegar: quarter cup more tang and complexity choose unfiltered for extra depth
- Salt: one teaspoon and black pepper half teaspoon balance and highlight all other flavors I tend to use fine sea salt for the sauce
- Pork tenderloin: two pieces about one and a half pounds each tender and lean perfect for quick cooking choose pork with a pinkish hue for freshness
- Garlic: four cloves minced infuses the pork with deeper savory notes fresh garlic is essential here
- Olive oil: three tablespoons keeps everything juicy and helps seasonings stick pick extra virgin if possible
- Smoked paprika: three teaspoons adds a real smoky undercurrent regular paprika works too but smoked makes a world of difference
- Cayenne pepper: half teaspoon gives gentle heat that lingers and never overwhelms
- Kosher salt: one teaspoon and black pepper half teaspoon for seasoning the meat coarsely ground brings the best texture
- Bacon: eight to ten slices regular cut wraps the pork for moisture and smokiness avoid thick cut as it will not crisp up as well
Step-by-Step Instructions
- Make the Bourbon Sauce:
- In a medium saucepan pour in the bourbon brown sugar ketchup Worcestershire lemon juice apple cider vinegar salt and pepper Whisk together slowly until smooth Set over medium heat and bring to a simmer Let the sauce bubble uncovered for about forty five minutes stir occasionally until it reduces by a third and coats the back of a spoon Remove from the heat and let cool enough to thicken Pour off about a quarter of the finished sauce into a small bowl to save for dipping
- Prepare and Season the Pork:
- Mix olive oil smoked paprika cayenne pepper salt pepper and the minced garlic in a small bowl Stir until it forms a fragrant marinade Rub this mixture thoroughly all over both pork tenderloins making sure to massage it into any crevices in the meat
- Wrap Pork with Bacon:
- Lay out the bacon strips and wrap them tightly around the seasoned pork tenderloins Don’t worry about overlapping slightly as the bacon will shrink as it cooks Secure the bacon edges with toothpicks if needed This helps keep the pork juicy and the bacon crispy
- Grill the Tenderloins:
- Heat your grill to medium high place the bacon wrapped tenderloins over direct heat Grill for twenty to twenty two minutes Rotate each tenderloin a quarter turn every four to five minutes so the bacon crisps and the pork cooks evenly About five minutes before they finish brush a generous layer of bourbon sauce over the top to create a sticky flavorful glaze The pork is done when a thermometer reads one hundred forty five degrees inside
- Rest and Serve:
- Transfer the tenderloins from the grill to a platter Cover loosely with foil and let them rest for ten minutes This keeps all the juices in Slice into thick rounds and serve with reserved bourbon sauce on the side
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I always use smoked paprika because it makes the bacon flavor even richer My son started calling this magic pork after tasting the sauce for the first time and now every family cookout features this dish at the center of the table
Storage Tips
Leftover pork tenderloin keeps well in an airtight container in the fridge for up to three days The bourbon sauce can be frozen in small jars for up to three months When reheating pork slices cover loosely and use gentle heat so the meat stays moist and the bacon keeps its texture
Ingredient Substitutions
If you prefer a different alcohol you can swap the bourbon for whiskey or even an equal amount of apple juice for an alcohol free version Turkey bacon works if you need a leaner option though the flavor will not be quite as smoky Smoked paprika is my pick but a little chipotle powder will do in a pinch
Serving Suggestions
Serve thick slices over a mound of mashed potatoes or a summer grilled corn salad I love setting out extra bourbon sauce for dipping Slices are also wonderful on soft rolls for sliders perfect for a casual family get together
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A Bit of Barbecue History
Wrapping pork in bacon goes back generations in American grilling as it is a classic way to keep lean cuts from drying out Bourbon bbq sauce is a staple in southern cookouts and adds a signature sweet spicy kick that ties the whole meal together
Frequently Asked Questions
- → How do I keep the bacon from falling off while grilling?
Secure the bacon strips with toothpicks on both ends of the tenderloin to hold them in place throughout grilling.
- → What internal temperature should pork tenderloin reach?
Pork tenderloin is perfectly cooked at 145°F. It will remain juicy and slightly pink in the center.
- → Can I bake instead of grill the tenderloins?
Yes, sear the tenderloins in a skillet, then bake at 375°F for about 25 minutes. Broil at the end for a caramelized glaze.
- → What type of bacon is best for wrapping?
Regular cut bacon works best for even cooking. Thick-cut bacon may take longer and can remain chewy.
- → Is the bourbon sauce safe for children?
The alcohol in the bourbon sauce mostly cooks off, leaving behind only the flavor, making it safe for all ages.
- → Can I prepare the bourbon sauce in advance?
Absolutely. Make the sauce ahead and store in the refrigerator for up to three days before using.