Bacon Wrapped Pork Tenderloin is oven roasted, delightfully juicy and tender on the inside, with a nice crisp finish on the outside.
Just like my Slow Cooker Bacon Wrapped Pork Loin and Bacon Wrapped Pork Medallions, this is a delicious Dinner Recipe that looks elegant, tastes amazing, and is super easy to make.
Why You’ll Love Bacon Wrapped Tenderloin?
- Brown sugar and Dijon mustard create a tangy coating, while a touch of cayenne adds a little heat for balance.
- As impressive as it looks, from prep to finish you’ll spend around 35 minutes in the kitchen, which makes for a great weeknight dinner.
Sabrina’s Bacon Wrapped Pork Tenderloin Recipe
Bacon Wrapped Pork Tenderloin is a fantastic recipe for beginner cooks because it doesn’t need a lot of ingredients or time to tenderize. With no complicated steps, you can have an amazing dinner on the table in about 35 minutes. It’s a great main dish to make on busy nights. If you have struggled to cook pork in the past, I have you covered with some helpful FAQs below for perfect results. Pair this with elegant Mushroom Risotto, or keep it simple with comfort food like Mashed Potatoes and Green Beans.
Recipe Card
Ingredients
- 1 pound bacon
- 1 1/2 pound pork tenderloin
- 2 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees.
- Cook the bacon strips in a large skillet until half-cooked, not crispy at all.
- Brush the pork tenderloin with Dijon mustard.
- In a small bowl mix the brown sugar, salt, black pepper and cayenne pepper.
- Coat pork with sugar mixture evenly.
- Wrap the tenderloin with a piece of bacon then start the second piece overlapping to hold the previous piece of bacon in place
- Secure any spots as needed with a toothpick.
- Bake in the oven for 18-20 minutes.
- Let rest out of the oven for 5 minutes.
- Remove toothpicks before slicing and serving.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
Don’t solely rely on the 18-20 minutes baking time for doneness. Since tenderloin can vary in thickness, check the internal temperature with a meat thermometer to ensure it has reached 145 degrees at its thickest part.
Table of contents
Can this be made ahead of time?
Making this fully ahead of time and then reheating can dry out the loin. You can, however prepare everything up until baking, and store in the refrigerator for 24 hours. When preparing the bacon, make sure it is fully cooled before wrapping around the pork. Also, the loin might need a few more minutes in the oven since it’s starting cold from the refrigerator.
How to Store
- Serve: Allow your roasted pork to rest 5-10 minutes before slicing cross ways to serve. Keep at room temperature for up to 2 hours.
- Store: Cut leftovers into individual portions, and refrigerate in an airtight container for up to 4 days.
- Freeze: Store in a freezer safe plastic bag for up to 3 months. Thaw it overnight in the fridge before reheating in the oven.
Frequent Questions
To be safe for eating, the FDA recommends that pork reach an internal temperature of 145 degrees. Measure the center, careful not to pierce too close to the bottom, with a digital meat thermometer. Your pork might be a little pink between 145-150 degrees, but that’s okay.
Pork tenderloin doesn’t have a lot of fat or skin to keep it juicy while it cooks so it needs some kind of crust to trap the natural juices. This recipe uses mustard and brown sugar, but you can make a simple crust with olive oil, salt, and pepper. You can also sear it to keep from drying out, but it’s not necessary for this recipe.
You don’t need to cover this while it bakes because there are three different layers locking in the juices. The mustard coating, the brown sugar spice rub, and the bacon keep the juices from running out while the tenderloin cooks. In fact, covering will prevent the fat from rendering out, and you’ll end up with soggy bacon.
Whenever you cook pork you want to rest it for at least 5 minutes, preferably 10, so that the juices reabsorb. If you remove it from the baking dish to rest, put it on a plate or cutting board with a lip to catch any run away juices.
Related Recipes
More Delicious Pork Dinners
