Homemade Bacon-Wrapped Pork Tenderloin

Finding a dinner recipe that looks fancy but doesn’t require hours in the kitchen can feel impossible. Between work, family obligations, and everything else on your plate, the last thing you want is to stress over a complicated meal that might not even turn out right.

That’s where this bacon-wrapped pork tenderloin comes to the rescue. It’s one of those dishes that looks like you spent all day cooking, but actually comes together in about an hour with minimal prep work and ingredients you can easily find at any grocery store.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, look for a piece that’s around 1¼ pounds and has a nice pink color with minimal visible fat. You’ll often find them sold in packages of two smaller tenderloins, which is perfectly fine – just use one for this recipe and save the other for later. Make sure to remove the silver skin (that thin, shiny membrane) before seasoning, as it can make the meat tough when cooked. If your tenderloin is much larger or smaller than 1¼ pounds, you may need to adjust your cooking time accordingly, so keep an eye on the internal temperature to ensure it reaches 145°F.

Options for Substitutions

This bacon-wrapped pork tenderloin is pretty straightforward, but here are some swaps you can make:

• Pork tenderloin: Stick with pork tenderloin for this recipe – it’s lean and cooks evenly when wrapped in bacon. Other cuts like pork loin are too thick and won’t cook properly with this method.
• Honey: Maple syrup, brown sugar, or agave work great in place of honey. If using brown sugar, mix it with a tablespoon of water to make it easier to spread.
• Dijon mustard: Yellow mustard or whole grain mustard can step in for Dijon. Whole grain adds a nice texture, while yellow mustard gives a milder flavor.
• Bacon: Regular bacon works best here, but you can use thick-cut bacon if that’s what you have – just use 4-5 strips instead of 6. Turkey bacon won’t crisp up as well, so stick with pork bacon for the best results.
• Garlic powder: Fresh minced garlic (about 2 cloves) can replace garlic powder, or you can use onion powder if you’re out of garlic entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bacon-wrapped pork tenderloin is not removing the silverskin from the tenderloin first, which creates a tough, chewy texture that can ruin an otherwise perfect dish – use a sharp knife to carefully slice under this thin membrane and pull it away.

Another common error is wrapping the bacon too loosely, which causes it to fall off during cooking, so make sure to stretch each strip slightly and overlap them as you wrap around the tenderloin.

Since pork tenderloin is such a lean cut, overcooking will leave you with dry, tough meat – use a meat thermometer and remove it from the oven when it reaches 145°F, then let it rest for 5 minutes to reach the safe temperature of 150°F.

To ensure your bacon gets crispy while the pork stays juicy, start the cooking at a higher temperature (around 425°F) for the first 15 minutes, then reduce to 375°F to finish cooking through.

What to Serve With Bacon-Wrapped Pork Tenderloin?

This bacon-wrapped pork tenderloin pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or asparagus that can cook right alongside it in the oven. Mashed potatoes or roasted baby potatoes are always a hit since they soak up any delicious pan juices from the pork and bacon. For something a bit lighter, try a simple arugula salad with a lemon vinaigrette to cut through the richness of the bacon. Green beans sautéed with almonds or a warm quinoa pilaf also make great sides that complement the honey-Dijon flavors without competing with them.

Storage Instructions

Refrigerate: Leftover bacon-wrapped pork tenderloin keeps really well in the fridge for up to 4 days. Just wrap it tightly in foil or store it in an airtight container. The bacon stays nice and the pork stays tender, making it perfect for quick weeknight dinners or lunch the next day.

Freeze: You can freeze cooked slices for up to 3 months in freezer-safe bags or containers. I like to slice it first before freezing so I can grab just what I need. Let it thaw in the fridge overnight when you’re ready to use it.

Warm Up: To enjoy your leftovers, gently warm slices in a 350°F oven for about 10-15 minutes until heated through. You can also use the microwave on medium power, but the oven keeps that bacon nice and crispy. Cover with foil if it starts to brown too much.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 20-30 g

Ingredients

For the pork tenderloin:

• Oil spray (for pan or rack)
• 1 pork tenderloin (1 1/4 lb)
• 1 tsp kosher salt (diamond crystal preferred)
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 6 strips bacon

For the honey-mustard glaze:

• 2 tbsp honey or sugar-free syrup
• 2 tbsp dijon mustard

Step 1: Prepare the Oven and Equipment

• oil spray (for pan or rack)

Preheat your oven to 450°F.

Line a roasting pan or rimmed baking sheet with foil and fit it with a roasting rack.

Then, coat the rack with oil spray to prevent sticking.

This will help make cleanup much easier, especially when working with bacon.

Step 2: Make the Honey-Dijon Glaze

• 2 tbsp honey or sugar-free syrup
• 2 tbsp Dijon mustard

In a small bowl, combine the honey (or sugar-free syrup) with Dijon mustard.

Mix thoroughly until smooth, then divide the glaze into two equal portions.

Set aside one portion for brushing before roasting and reserve the other for serving.

Step 3: Season and Wrap the Pork Tenderloin

• 1 pork tenderloin (1 1/4 lb)
• 1 tsp kosher salt (Diamond Crystal preferred)
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 6 strips bacon

Pat the pork tenderloin dry with paper towels to ensure a good sear and help the seasonings stick.

Sprinkle the entire surface of the pork with kosher salt, ground black pepper, and garlic powder.

Next, wrap the tenderloin tightly with the bacon strips, draping each slice crosswise and tucking the ends underneath to secure them in place.

I find that overlapping the bacon slightly ensures even coverage and crispiness.

Step 4: Glaze and Roast the Tenderloin

• half of the honey-Dijon glaze (from Step 2)

Brush the top and sides of the bacon-wrapped pork tenderloin with half of the honey-Dijon glaze (from Step 2).

Place the prepared pork on the greased roasting rack in your preheated oven.

Roast for about 30 minutes, or until the bacon begins to brown.

Check the internal temperature — at this stage, it will likely still be a bit undercooked.

Step 5: Finish Roasting and Let Rest

Loosely cover the tenderloin with foil to prevent the bacon from burning.

Return it to the oven and continue roasting for about 10 more minutes, or until an instant-read thermometer inserted into the center reads 145°F.

Remove the tenderloin from the oven and let it rest for 15 minutes to allow the juices to redistribute.

I always rest pork before slicing to keep it juicy and tender.

Step 6: Glaze and Serve

• remaining honey-Dijon glaze (from Step 2)

After the pork has rested, brush it with the remaining honey-Dijon glaze (from Step 2).

Slice the tenderloin and serve.

The extra glaze gives a glossy finish and a sweet-savory punch to each bite.