This bacon wrapped pork tenderloin is extremely flavorful and juicy! Complete with a brown sugar glaze, it’s irresistibly savory with just a hint of sweetness. This easy recipe is perfect for a quick weeknight meal or as a fun addition to your holiday table.
What Makes This Recipe So Good
- It packs in a ton of flavor! Pork tenderloin is a blank canvas for all of the delicious flavors we pack into this dish. Savory bacon, sweet brown sugar, and tangy dijon mustard make for a mouthwatering combo.
- It’s perfectly tender and moist. Bacon releases plenty of moisture which immediately gets absorbed by the pork tenderloin in this recipe. Once cooked, this pork is exploding with flavorful juices!
- The brown sugar glaze takes this bacon wrapped pork tenderloin to the next level! It strikes that unique balance between savory, yet slightly sweet. Trust me when I tell you that you’ll want to put this brown sugar glaze on everything!
Brown Sugar – Either light or dark brown sugar will work in this easy dinner recipe! The brown sugar gives this dish its deep caramel color and flavor. It’s essential to building bold taste in this recipe. If you’d like to make this dish low-carb or keto, then you can simply use brown granular Swerve in place of the brown sugar.
Pork Tenderloin – A one to two pound pork tenderloin will work perfectly in this bacon wrapped recipe. Anything larger than two pounds might become too challenging to wrap in bacon. I used a one and a half pound pork tenderloin in my dish and it cooked up beautifully! To know for sure when your pork is done cooking, simply insert a meat thermometer into the thickest part of the tenderloin. Once the thermometer reads 145° Fahrenheit, then it’s fully cooked and ready to be removed from the oven.
Bacon – I recommend avoiding thick-cut bacon for this recipe, as it might be too stiff to tightly wrap around the pork. Therefore, your simple standard cut bacon will work perfectly. When picking out your bacon, simply make sure it’s long enough to wrap around the tenderloin at least one and a half times.
- To better secure the bacon around the pork, use toothpicks to hold it in place. However, I found the bacon does a surprisingly good job at clinging to the pork and doesn’t need much reinforcement. I also recommend cooking the pork with the bacon ends facing down.
- Feel free to hold on to a little extra brown sugar glaze for serving! Sometimes I like to reserve just a couple tablespoons of glaze to spoon over the finished tenderloin. I’m even guilty of making extra glaze on a few occasions – it’s that delicious!
- Serve this bacon wrapped pork tenderloin with a brown sugar glaze however you’d like! This is a great main dish for your holiday table. A spoonful of mashed potatoes and maybe even some roasted brussels sprouts taste incredible alongside this flavorful recipe.
Side Dish Ideas For This Recipe
- Sautéed Green Beans
- Savory Southern Cornbread Stuffing
- Shaved Brussels Sprouts Salad
- Butternut Squash Casserole with Parmesan Breadcrumbs
- Southern Smothered Potatoes
For the Brown Sugar Glaze
- ¼ cup honey
- ¼ cup brown sugar
- 3 tablespoons dijon mustard
- 1 tablespoon soy sauce or coconut aminos
For the Pork Tenderloin
- 1 pork tenderloin about 1-2 pounds
- 12 strips bacon
- salt and pepper to taste
- Small bowl
- Wire baking rack
- Baking sheet
- Preheat oven to 375° Fahrenheit.
- Mix together all brown sugar glaze ingredients in a small bowl.
- Pat pork tenderloin dry with a paper towel then season with a generous amount of salt and pepper.
- Rub half the glaze evenly over the tenderloin, then lay bacon strips down on work surface and wrap about the tenderloin.
- Brush bacon wrapped pork tenderloin with remaining brown sugar glaze then bake on a baking rack for 30-35 minutes.Remove from the oven, baste with juices and let rest for at least 5 minutes before slicing.
- Make it Keto/Low Carb: Use your favorite liquid sweetener in place of the honey (Lakanto’s Maple-Flavored syrup would work well!), along with Brown Swerve in place of the brown sugar. Make sure your dijon doesn’t have any added sweeteners, either, and use an unsweetened bacon.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.