Bacon Wrapped Pork Tenderloin

An easy recipe for bacon-wrapped pork tenderloin. The bacon adds flavor and fat to the lean meat, making it juicy and flavorful. Keto option included.

Bacon really does make everything better. In the case of this oven-baked, bacon-wrapped pork tenderloin, it adds juiciness and flavor that the naturally lean meat lacks.

Wrapping the pork in bacon does more than enhancing the flavor. It also ensures that the meat stays nice and juicy.

My roasted pork tenderloin is juicy and very flavorful, but I think this recipe is even better, and my family agrees – it’s one of the dinner entrees they request most often!

The ingredients you’ll need

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

1. Olive oil spray
2. Honey
3. Dijon mustard
4. Kosher salt and black pepper
5. Garlic powder
6. Pork tenderloin
7. Bacon strips

How to make bacon-wrapped pork tenderloin

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. 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 that you’ll spread on the raw meat.
2. Season the pork, then wrap in bacon, as shown in the video below.
3. Brush the top and sides with half the glaze.
4. Roast to medium doneness, about 40 minutes at 450°F. Loosely cover with foil after the first 15 minutes. Otherwise, the bacon will burn.
5. Let rest, then brush the cooked pork with the remaining glaze, slice and serve.

A keto version of bacon-wrapped pork tenderloin

To make this dish extra delicious, I like to brush the bacon with a mixture of honey and Dijon mustard. It’s still a fairly low carb recipe – 9g carbs per serving.

If you’d like to further lower the carb count, you can use a low carb honey substitute instead of the honey. Although I suspect it won’t be as tasty, and won’t caramelize as nicely as honey does.

It’s OK to cook pork to medium

You’ll see in the recipe card below that I cook the pork to 145 degrees F (medium doneness).

A wonderful thing happened a few years ago. The USDA lowered its safe temperature for whole cuts of pork (not ground pork) from 160 to 145 degrees 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. No need to dry them out completely!

Isn’t bacon unhealthy?

It’s true that processed meats have been linked to disease. And while the actual risk is very small, and the research inconclusive, I don’t think we should ignore that research.

My own personal choice is to consume processed meats, including bacon, in moderation. I don’t think they should be a staple in anyone’s diet.

More “bacon-wrapped” recipes

Enjoyed this bacon-wrapped pork tenderloin? Try my other “bacon-wrapped” recipes! Here are a few of them:

• Bacon-wrapped chicken breast
• Bacon-wrapped mozzarella sticks
• And bacon-wrapped meatloaf

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4.96 from 45 votes

Bacon Wrapped Pork Tenderloin

Easy oven baked, bacon wrapped pork tenderloin. The bacon adds flavor and fat to the lean tenderloin, making it juicy and flavorful. Keto option included.

Prep Time10 mins

Cook Time40 mins

Rest time15 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Keyword: bacon, pork

Servings: 4 servings

Calories: 391kcal

Author: Vered DeLeeuw

INGREDIENTS

• Olive oil spray
• 2 tablespoons honey (or a low carb honey substitute)
• 2 tablespoons Dijon mustard
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 pork tenderloin (1¼ lb.)
• 6 bacon strips

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with olive oil spray.
• In a small bowl, mix together the honey and Dijon mustard. Divide into two equal portions. Set aside. 
• Pat the pork tenderloin 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 strip crosswise around a section of the pork and securing the end by tucking it underneath. It will feel a bit loose at this point, but will meld together while roasting.
• Place the wrapped pork tenderloin on the prepared roasting rack. Brush the top and sides with half of the honey-Dijon sauce. 
• Place the bacon wrapped pork tenderloin in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), about 40 minutes. Loosely cover the pork with foil after the first 15-20 minutes, to prevent the bacon from burning. 
• Remove the bacon wrapped pork tenderloin from the oven. Allow to rest 15 minutes. Brush with the remaining portion of honey-Dijon sauce, slice and serve. 

WATCH THE VIDEO:

NOTES

The keto option has 372 calories and 1g carbs per serving. 

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Bacon Wrapped Pork Tenderloin

Amount Per Serving

Calories 391 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Sodium 782mg34%

Carbohydrates 9g3%

Fiber 0.1g0%

Sugar 8g9%

Protein 47g94%

* Percent Daily Values are based on a 2000 calorie diet.

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