Honey-Glazed 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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Rest time 15

Total Time 1 5

Servings servings

Calories 391kcal

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

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.

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.