Bacon wrapped pork tenderloin is what’s been missing from your life. It’s a simple roast made slightly sweet from brown sugar and then swaddled in smoky, salty bacon. Easy. Economical. On the table in 45 minutes. And it tastes, well, it’s pork wrapped with more pork. How could that go wrong?!
Bacon Wrapped Pork Tenderloin
- Quick Glance
- 35 M
- 45 M
- Serves 4
Preheat the oven to 350°F (177°C).
Trim the pork of any excess fat and rip off the silvery membrane if it’s still attached. (Just grab one end of the membrane with your fingertips—it can be slippery, so you may want to grip it through a paper towel—and rip. If the membrane won’t budge, start at the end you’re grasping and slip the blade of a sharp knife between the membrane and the meat. Angle the blade so its edge is turned against the membrane at a 45° angle, and slide the blade along the length of the tenderloin.)
In a small bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, and cayenne. Pour half the rub in an airtight container and reserve for another use, such as on more pork tenderloin, chicken, burgers, even steak.)
Rub the pork generously with the rest of the spice mixture. Fold the tapered end of the pork back under the rest of the tenderloin a little bit, just to the point where the whole tenderloin is a uniform thickness. Wrap the pork in strips of bacon, overlapping the pieces and making certain they fit snugly around the pork. Secure the ends of the bacon strips in place with toothpicks or tie the pork with kitchen string.
Heat the oil in a roasting pan or a large ovenproof skillet over medium-high heat. Sear the pork until it’s brown on all sides, about 8 minutes total. Transfer the pan to the oven and roast the tenderloin until the core temperature registers 145°F (63°C) for medium, about 10 to 15 minutes, or 155°F (68°C) for medium-well, 20 to 30 minutes. (The pork will continue to rise in temperature after it comes out of the oven.)
While the pork is cooking, whisk together the apricot preserves and mustard in a small saucepan. Warm the mixture over medium-low heat until it begins to bubble, about 5 minutes. Remove the pan from the heat and stir in the rosemary. Pour all but a few tablespoons glaze from the pan into a small serving dish.
A few minutes before the pork is ready to come out of the oven, spoon the few tablespoons glaze left in the saucepan evenly over the meat. Continue cooking just long enough to warm the glaze. Let the tenderloin rest at room temperature for at least 10 minutes prior to slicing and serving. Serve the pork with the remaining glaze on the side. Originally published September 28, 2014.
*Gluten Free Bacon Wrapped Pork Tenderloin
If you’re relying on this bacon wrapped pork tenderloin recipe to be gluten free, take a moment to carefully read the label on the jar of mustard you’re considering buying. Many brands, including Inglehoffer, contain wheat.
Recipe Testers' Reviews
This bacon wrapped pork tenderloin recipe is the best pork tenderloin I have ever eaten—bar none. The sweet glaze is a perfect addition to the pork. Even the leftovers were good!
I increased the cooking time to 30 minutes to get the internal temperature to 155°F. I also used toothpicks to hold the bacon in place. Perfecto!
Dear Lord. This bacon wrapped pork tenderloin recipe was amazing! As someone who perpetually shies away from meat-heavy recipes, I went out of my comfort zone with this one. And I'm so glad I did.
Lucky for me, the silvery membrane had already been removed from the tenderloin, so it was a relative cinch to assemble the meat. The rub had a wonderful smoky aroma. I put a lot of effort into making sure the bacon strips were snugly fastened around the tenderloin. This is very important because things could get very messy while browning the meat on the stovetop if the bacon strips unravel.
It took about 25 minutes for the meat to reach 155°F. I highly suggest using a meat thermometer and not just winging it when it comes to the internal meat temperature. The finished recipe was fabulous. I served it to my boyfriend as a late-night dinner along with a huge salad. The apricot-mustard glaze was divine, and we have lots left over. Though it'd be delicious with lots of dishes, I'm seriously considering just making another one of these tenderloins to finish off the glaze.