Bacon wrapped pork tenderloin is what’s been missing from your life. It’s a simple roast made slightly sweet from brown sugar. Easy. Economical. On the table in 45 minutes. And it tastes, well, it’s pork wrapped with more pork. How could that go wrong?!
Some may say this bacon wrapped pork tenderloin is pork squared, as in, to the 2nd degree. But we consider it to be weeknight dinner salvation to the nth degree. It’s economical, it’s easy, it’s on the table in less than 45 minutes, and it’ll earn you accolades galore. Just look beneath the recipe at what our recipe testers have to say. [Editor’s Note: This bacon wrapped pork is one of our most popular recipes. And for good reason.] Originally published September 28, 2014.–Renee Schettler Rossi
Bacon Wrapped Pork Tenderloin Recipe
- Quick Glance
- 35 M
- 45 M
- Serves 4
- 1 pound pork tenderloin
- 2 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons chili powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 6 to 8 slices thin-cut, applewood smoked bacon
- 2 tablespoons olive oil
- 6 ounces apricot preserves
- 2 ounces sweet hot mustard* (half a 4-ounce jar)
- 1/2 tablespoon finely chopped rosemary leaves
- 1. Preheat the oven to 350°F (177°C).
- 2. 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.)
- 3. 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.)
- 4. 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 and tightly tucking the ends underneath the tenderloin to hold them in place. Secure the ends of the bacon strips in place with toothpicks.
- 5. 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.)
- 6. 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.
- 7. 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.
*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.