Bacon Wrapped Pork Tenderloin

Bacon wrapped pork tenderloin is pure comfort food that satisfies both cravings for something smoky and something tender. I love how the salty bacon crisps around juicy pork while the sweet tangy glaze brings everything together for a show stopping meal worthy of any dinner table.

I first tried this on a chilly Sunday with friends and could not believe how quickly everyone asked for seconds. Now it is the one recipe my whole family asks for every holiday and casual get together.

Ingredients

• Pork tenderloin: Provides a lean protein that cooks quickly and stays juicy
• Bacon: Brings a smoky flavor and adds fat for perfect moisture and caramelization try to pick thick cut bacon for the best texture
• Fresh garlic: Infuses richness and aroma grate or mince it for maximum impact
• Dijon mustard: Adds zippy complexity opt for a good quality jar for extra punch
• Brown sugar: Melts into the glaze for caramel flavors and a shiny finish choose dark brown for deeper notes
• Apple cider vinegar: Brightens the glaze and balances sweetness
• Dried rosemary: Lends earthy notes and classic pairing with pork crush between fingers before using for stronger flavor
• Garlic powder: Adds an extra layer of depth and savoriness
• Kosher salt and black pepper: Season everything just right always taste before cooking for best balance

Step-by-Step Instructions

Prepare the Oven and Tray:

Set your oven to a roaring 425 degrees F and line a baking sheet with foil or parchment then coat it with a bit of oil or cooking spray so nothing sticks and cleanup is easy

Arrange the Bacon Blanket:

Lay your bacon strips side by side on the tray overlapping the edges a little to make a wide sheet that will cover your pork end to end

Mix the Glaze:

In a small bowl stir together garlic dijon mustard brown sugar apple cider vinegar rosemary garlic powder salt and pepper until you have a thick flavorful paste

Coat the Pork and Assemble:

Slather the glaze all over the pork tenderloin with a spoon or your hands then set it right in the center of the bacon layer

Wrap the Pork:

Fold the bacon strips up and over the pork one by one overlapping the edges so the whole tenderloin is bundled up tight

Secure and Prep for Roasting:

Tie kitchen twine around the wrapped pork at intervals to keep everything snug and in place during roasting

Roast the Pork:

Move the tray to the hot oven and let it roast until the inner temperature reaches 140 degrees F This usually takes 25 to 30 minutes

Caramelize Under the Broiler:

Turn the broiler on high and slide the pork right underneath for just one or two minutes until the bacon is deep golden and sticky

Rest and Slice:

Let the tenderloin sit for ten or fifteen minutes so juices can settle before removing the twine slicing thick and serving hot

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Storage Tips

Let the tenderloin cool then wrap tightly and store in the refrigerator for up to four days. Slices can also be frozen on a baking sheet then packed into freezer bags for up to three months. Reheat gently in the oven or a skillet to crisp the bacon again.

Ingredient Substitutions

You can use turkey bacon if you need a lighter touch but regular pork bacon gives the richest result. If you do not have apple cider vinegar use white wine vinegar or a splash of lemon juice for acidity. Feel free to swap rosemary for thyme or sage for a different herbal note.

Serving Suggestions

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Slice thick and serve with crisp roasted potatoes a simple salad or even over creamy mashed cauliflower. It also makes fantastic sandwiches the next day topped with arugula and extra mustard.

Cultural or Historical Context

Wrapping meat in bacon is an old school trick with roots in classic French cuisine. Called barding it was a way to keep meats moist during roasting before ovens had better temperature control. Today it remains a favorite comfort food and crowd pleaser especially in the southern United States.

Frequently Asked Questions

→ How do you get bacon crispy on pork tenderloin?

Broil the wrapped tenderloin for 1-2 minutes at the end to caramelize and crisp the bacon exterior.

→ What seasonings complement pork tenderloin?

Garlic, Dijon mustard, brown sugar, dried rosemary, salt, and pepper enhance the pork’s natural flavors.

→ How long should the pork tenderloin rest after baking?

Let the pork rest for 10-15 minutes to allow the juices to redistribute, ensuring tender, juicy slices.

→ Do you need kitchen twine for bacon wrapped tenderloin?

Yes, kitchen twine helps secure the bacon around the tenderloin during roasting for even cooking.

→ What internal temperature should pork tenderloin reach?

Roast until the internal temperature is 140°F for juicy, slightly pink pork, then let it rest before slicing.