Bacon Wrapped Pork Tenderloin
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Bacon Wrapped Pork Tenderloin is an easy main course recipe that is special enough for entertaining! Pork tenderloin is wrapped in bacon and baked in the oven. The tender, flavorful meat is enhanced by the bacon and cut into medallions to serve for the perfect presentation!
Serve with garlic mashed potatoes, baked mac and cheese, or a simple Caesar salad or any of our favorite side dishes for pork tenderloin to complete your meal.
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Pork tenderloin is one of my favorite meats to make my family for dinner. It is tender, flavorful, and this recipe makes it even better by wrapping it all up in bacon before baking it in the oven and covering in a sweet and savory glaze!
What is the difference between a pork loin and a pork tenderloin?
The two cuts are both from the back of the pig. They are both lean cuts of meat and cooko similarly, but a pork tenderloin is much longer and thinner than a pork loin.
Pork loins tend to be fatter, much heavier, and over 3 pounds, while a tenderloin will be thinner and around 1-2 pounds.
How can I make sure my meat isn’t dry?
This is a very lean cut of meat so it is important to follow a few steps to make sure it gets cooked through without turning out dry. The first key is the bacon, it keeps moisture in the meat as well as marinating of sorts while it cooks.
The second key is to not over-bake the meat. We broil, then remove the meat just before it has reached the fully cooked temperature, then tent it to allow it to come to temperature without drying out.
Ingredients
- bacon
- pork tenderloin
- black pepper
- brown sugar
- apple juice
- nutmeg
- Dijon mustard
How to Bake Pork Tenderloin in the Oven
- Line a baking sheet with foil and wrap bacon around the tenderloin as shown below.
- Bake for twenty minutes.
- Meanwhile, simmer the glaze on the stovetop.
- Brush the tenderloin with the glaze and bake an additional ten minutes.
- Broil for 2 minutes to crips the bacon, then remove from oven and allow to rest 5 minutes before cutting into medallions and serving.
Tips
- If there is a lot of grease on your baking sheet from the bacon, remove to a different pan before broiling to reduce splatter and smoke.
- Use a meat thermometer to ensure meat reaches an internal temperature of 145 degrees Fahrenheit.
FAQs
As mentioned above, a pork loin is larger than a tenderloin. You can most definitely use a loin but you will have to monitor the temperature until it is up to 150 Fahrenheit at the center of its thickest part, then tent with foil at least ten minutes to let it continue until 160 degrees to ensure it is cooked through.
Yes, you absolutely can use a packaged, seasoned tenderloin in this recipe.
Current food safety guidelines say as long as fresh pork reaches 145 degrees it is safe to eat, regardless of remaining slightly pink in the middle.
This recipe is best enjoyed right out of the oven but if you want to freeze it or have leftovers, you can see the best way to store and reheat below.
Keep leftovers in an airtight container in the fridge up to 3 days.
Freeze up to 3 months wrapped tightly in plastic wrap in a freezer bag or container. Thaw overnight in the refrigerator.
To reheat, wrap in foil and heat in the oven until hot, time will vary depending on how much you are reheating. For more reheating options see all our suggestions for how to reheat pork tenderloin without drying it out.
Serving suggestions
Wondering what to serve with pork tenderloin? This delicious tenderloin is perfect for serving alongside Crispy Roasted Potatoes, Roast Vegetables with Dijon Sauce, or my famous Calico Beans!
If you try this recipe, please comment and rate it below, I love hearing from you!
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Bacon Wrapped Pork Tenderloin
- Total Time: 42 minutes
- Yield: 4 1x
Description
Bacon Wrapped Pork Tenderloin is an easy main course recipe that is special enough for entertaining! Pork tenderloin is wrapped in bacon and baked in the oven. The tender, flavorful meat is enhanced by the bacon and cut into medallions to serve for the perfect presentation!
Ingredients
- 5 slices bacon
- pork tenderloin (1 lb)
- 1/4 teaspoon cracked black pepper
- 1/4 cup packed brown sugar
- 2 tablespoons apple juice
- dash ground nutmeg
- 1 teaspoon Dijon mustard
Instructions
- Heat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with nonstick spray. Sprinkle with pepper.
- Lay bacon flat horizontally across baking sheet and place pork tenderloin vertically across. Cris cross bacon across tenderloin to wrap.
- Bake 20 minutes.
- Meanwhile, bring apple juice, brown sugar, mustard, and nutmeg to a simmer over medium heat in a small saucepan.
- Brush glaze over the meat with a pastry brush. Bake additional 10 minutes or until internal temperature reaches 145 degrees Fahrenheit.
- Broil for 2 minutes to crisp bacon on top.
- Remove from oven and tent with foil. Allwo to rest 5 minutes before slicing.
Notes
- If there is a lot of grease on your baking sheet from the bacon, remove to a different pan before broiling to reduce splatter and smoke.
- Use a meat thermometer to ensure meat reaches an internal temperature of 145 degrees Fahrenheit.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 328
- Sugar: 14.5 g
- Sodium: 296.1 mg
- Fat: 16.5 g
- Carbohydrates: 15 g
- Protein: 28.3 g
- Cholesterol: 96.8 mg
Delicious!
I don’t drink apple juice, but I always have juice boxes of apple juice for my grandchild.
Would that work in a pinch? Gave it 5 stars even before making it, because there isn’t anything in the recipe that I don’t like!!!!!!
Thanks, Janet