This bacon wrapped pork tenderloin is life-changing. The bacon adds flavor and fat to the lean pork, making it juicy and flavorful.
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. It's such an easy recipe, yet it looks impressive enough to serve to guests.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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.
- Variation: 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. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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 and wrap it in bacon. Brush the top and sides of the pork with half the glaze and 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.
One of the best tenderloin recipes I have ever tried! We raise our own pigs for meat, so I have cooked it many ways. I have cooked it wrapped in bacon before, and it was good, but the honey and mustard sauce makes this great! Everyone enjoyed it, from the kid to the teen to the hubby!
Jessica Bradley
Read more comments
One of the best tenderloin recipes I have ever tried! We raise our own pigs for meat, so I have cooked it many ways. I have cooked it wrapped in bacon before, and it was good, but the honey and mustard sauce makes this great! Everyone enjoyed it, from the kid to the teen to the hubby!Recipe 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. 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 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:
Serving Suggestions
Since I cook it in a 450ºF oven, I like to serve bacon wrapped pork tenderloin with a side dish I can cook in the same oven, such as:
- Roasted peppers
- Carrot chips
- Roasted zucchini
- Eggplant chips
- Roasted okra
- Roasted broccoli, as shown in the photo below:
As shown in the image below, I cook the pork and broccoli in the same oven, placing the broccoli in the oven for the last 20 minutes of cooking the pork:
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. If you haven't sliced them and would like to crisp up the bacon, reheat them in a 350°F oven until heated through.
The leftovers shown in the photo below were reheated in a 350°F oven with leftover roasted Brussels sprouts and served together. They were a little more cooked than freshly baked tenderloin, but they were still delicious and not dry at all.
Recipe Card
Honey-Glazed Bacon Wrapped Pork Tenderloin
Video
Ingredients
- Oil spray - for the pan
- 2 tablespoons honey - or sugar-free syrup
- 2 tablespoons Dijon mustard
- 1 pork tenderloin - 1¼ pounds
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 6 bacon strips
Instructions
- Preheat the oven to 450°F. Line a roasting pan or a rimmed baking sheet with foil and fit it with a greased roasting rack.
- In a small bowl, mix together the honey and Dijon mustard. Divide the mixture into two equal portions. Set aside.
- Pat the pork dry with paper towels. Sprinkle the kosher salt, black pepper, and garlic powder all over the pork.
- Wrap the tenderloin with the bacon strips, wrapping each bacon slice crosswise around a section of the pork and securing the end by tucking it underneath.
- Brush the top and sides of the tenderloin with half of the honey-Dijon glaze.
- Place the wrapped and glazed pork on the prepared roasting rack and place it in the hot oven.
- Roast the pork until the bacon is nicely browned, for about 30 minutes. Check its internal temperature - it will likely be undercooked at this point.
- Cover the tenderloin loosely with foil to prevent the bacon from burning. Return it to the oven for about 10 more minutes, until an instant-read thermometer registers an internal temperature of 145°F.
- Remove the tenderloin from the oven. Allow it to rest for 15 minutes.
- Brush the pork with the remaining honey-Dijon glaze, slice, and serve.
Notes
- 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 we can now cook whole cuts of pork to a wonderfully juicy, slightly pink medium temperature.
- 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.
- Oven temperatures and pork tenderloin sizes vary. The only way to know for sure when the tenderloin is done is by using an instant-read thermometer. This will ensure you don't undercook or overcook the pork.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. If you'd like to crisp up the bacon, reheat the leftovers in a 350°F oven until heated through.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Martin James says
I have just tried this recipe, exactly as recommended - oven set at conventional, not True Fan cooking - it was absolutely perfect.
I think I may have allowed 45 minutes cooking time as I am absolutely a non rare pork eater, but it was wonderful. Juicy, the recommendation of the glasur is perfect. I probably left it for 10 minutes under the foil before carving. Thank you so much, it is a perfect recipe with new potato's, broccoli and gravy. 5 stars!!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Martin! Your meal sounds amazing.
Charles R Barker says
This was GREAT!!! It was simple, but best of all my wife loved it with some noodles and baked vegie mix.
Vered DeLeeuw says
Wonderful, Charles! Thank you for the review. Your meal sounds amazing.
Jj says
loved this recipe! we used the roast drippings on our mashed potatoes, but wondering if you have any other suggestions for the sauce since we will definitely be making again!
Vered DeLeeuw says
Yay! So glad you liked it!
No suggestions beyond doing exactly what you did and using the pan sauce on whatever side dish happens to be on the plate. 🙂
Roberta says
I used 4 tenderloins 1.25 lb each. Smells delicious, however, after 30 min, internal temo was 165-170. Maybe reducing tem from 450 to 400 or lower?
Vered DeLeeuw says
Hi Roberta,
Thanks for the feedback! Oven temperatures vary. For your oven, reducing the temperature to 400°F sounds like a great solution. Alternatively, roast at 450°F for just 20 minutes and check the internal temperature.
Jessica Bradley says
One of the best tenderloin recipes I have ever tried! we raise our own pigs for meat, so have cooked it many ways. I have cooked it wrapped in bacon before and it was good, but the honey and mustard sauce makes this great! Everyone enjoyed it, from the kid, to the teen, to the hubby!
Thank you.
Vered DeLeeuw says
I'm so glad this recipe was a success, Jessica! Thank you for trying this recipe and for taking the time to leave your feedback. I appreciate it.
Cindy D says
I made this for dinner last night. My spouse said it was the best pork tenderloin I had ever cooked. I did not change the recipe ingredients; however, I did use a meat thermometer. The total cook time was not 40 minutes. It was 20 minutes, plus the 15 minute rest.
Vered DeLeeuw says
I'm so glad you and your spouse enjoyed this recipe, Cindy! Thank you for the feedback about the cooking time. Ovens vary, and the size of the pork tenderloin also plays a role. The best way to know when the pork is done is to do what you did and use a thermometer.