The recipe bacon wrapped pork tenderloin is one of those miracle recipes that just happens to only require 4 ingredients: pork, bacon, honey and olive oil. Just sear the pork, then roll up in bacon, drizzle with honey and bake. It’s easy as one-two-three (four)!

This bacon-wrapped pork tenderloin is life-changing. The bacon adds flavor and fat to the lean pork, making it juicy and flavorful.

It’s such an easy recipe, yet it looks so impressive! The leftovers are excellent, so you can double the recipe to ensure tasty leftovers, as I often do.

Making stuffed pork tenderloin recipes are easier than you may think and they make a terrific party dish, especially around the holidays.

Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Plus everything is better with bacon, right?

Four magic words: Bacon Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin: It’s one of those gem recipes that is so good and yet so easy that you almost don’t need a recipe. You literally just sear the pork, wrap in bacon, brush with honey and then roast.

Bacon really does make everything better! This roasted pork tenderloin is delicious, but adding bacon takes it to the next level.

Pork tenderloin is lean and can dry easily. Wrapping the pork in bacon enhances its flavor and helps it remain juicy.

Recipe Bacon Wrapped Pork Tenderloin

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

• Oil spray: Used to grease the roasting rack.
• Honey: You can use a sugar-free syrup instead.
• Mustard: I use Dijon mustard. It’s creamier and less vinegary than yellow mustard.
• Seasonings: I keep it simple and use kosher salt, black pepper, and garlic powder.
• Pork tenderloin: I usually get a piece that weighs around 1.25 pounds.
• Bacon strips: Pick medium bacon slices – not thick or thin.

Variations

• The best way to vary this recipe is to add more spices. You can add ½ teaspoon of any of the following: onion powder, paprika, or dried thyme.
• If you like spicy food, add a tablespoon of sriracha or any other hot sauce to the honey-mustard mixture. You can also use hot mustard instead of Dijon.

Instructions

Despite the impressive presentation, this is an easy recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Start by mixing the honey-mustard glaze. Divide it into two portions. You want to separate the portion you’ll spread on the cooked meat from the portion you’ll spread on the raw meat.

Next, season the pork with salt, pepper, and garlic powder.

Wrap it in bacon.

Brush the top and sides of the pork with half the glaze.

Bacon-Wrapped Pork Tenderloin

This bacon-wrapped pork tenderloin is life-changing. The bacon adds flavor and fat to the lean pork, making it juicy and flavorful.

It’s such an easy recipe, yet it looks so impressive! The leftovers are excellent, so you can double the recipe to ensure tasty leftovers, as I often do.

Bacon really does make everything better! This roasted pork tenderloin is delicious, but adding bacon takes it to the next level.

Pork tenderloin is lean and can dry easily. Wrapping the pork in bacon enhances its flavor and helps it remain juicy.

Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

• Oil spray: Used to grease the roasting rack.
• Honey: You can use a sugar-free syrup instead.
• Mustard: I use Dijon mustard. It’s creamier and less vinegary than yellow mustard.
• Seasonings: I keep it simple and use kosher salt, black pepper, and garlic powder.
• Pork tenderloin: I usually get a piece that weighs around 1.25 pounds.
• Bacon strips: Pick medium bacon slices – not thick or thin.

Variations

• The best way to vary this recipe is to add more spices. You can add ½ teaspoon of any of the following: onion powder, paprika, or dried thyme.
• If you like spicy food, add a tablespoon of sriracha or any other hot sauce to the honey-mustard mixture. You can also use hot mustard instead of Dijon.

Instructions

Despite the impressive presentation, this is an easy recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Start by mixing the honey-mustard glaze. Divide it into two portions. You want to separate the portion you’ll spread on the cooked meat from the portion you’ll spread on the raw meat.

Next, season the pork with salt, pepper, and garlic powder.

Wrap it in bacon.

Brush the top and sides of the pork with half the glaze.

Place it on a foil-lined rimmed baking sheet fitted with a wire rack.

Roast the pork to medium doneness. This should take about 40 minutes in a 450°F oven. Loosely cover it with foil after the first 30 minutes to protect the top from burning.

Let the pork rest, then brush it with the remaining glaze

Slice and serve

Expert Tips

Cook to Medium

I cook the pork to 145°F, which is medium doneness. In 2011, the USDA lowered its safe temperature for whole cuts of pork from 160°F to 145°F, with a 3-minute rest period. So, thankfully, we can now cook whole cuts of pork to a wonderfully juicy, slightly pink medium temperature.

Adjust the Baking Time

I typically use a 1.25-pound pork tenderloin in this recipe. If yours is bigger – they can sometimes be as big as 1.5 pounds – roast it for 5-10 minutes longer and check with a thermometer to make sure it’s done.

The Bacon Keeps Juices In

Pork tenderloins often come in packages of two, so I sometimes prepare one of them as a simple, roasted tenderloin and wrap the other in bacon. I bake them both in the same 450°F oven, removing the unwrapped one 10-15 minutes sooner.

The photo below shows how well the bacon works at keeping the juices inside the meat compared with the unwrapped tenderloin. This is one of the reasons bacon-wrapped tenderloin is so incredibly juicy!

The Bacon Increases the Baking Time

A roasted pork tenderloin takes 20-30 minutes to bake in a 450°F oven. When wrapped in bacon, it takes around 40 minutes. See the photo below – after 30 minutes, the pork has reached an internal temperature of around 130°F:

Loosely cover it with foil at this point to protect the bacon from burning, and return it to the oven until it reaches an internal temperature of 145°F – this should take around ten more minutes:

Bacon-Wrapped Pork Tenderloin Tips

This bacon-wrapped pork loin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set.

• Either fresh or day-old bread is fine to use for the stuffing portion of this recipe. Just don’t be tempted to substitute store-bought breadcrumbs; they don’t have the right flavor or texture for this dish.
• Butterflying the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just be careful not to cut all the way through!
• Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.

If you think of pork tenderloin as dry and bland, then you have to try this stuffed bacon wrapped pork loin recipe. Filled with herby stuffing and wrapped with bacon, you will definitely have something to write home about.

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