You can pull together a juicy, delicious Bacon Wrapped Pork Tenderloin in the oven or on the grill with just 4 ingredients and 10 minutes of prep! The combination of brown sugar, mustard, and smoky bacon makes this sweet-and-savory easy dinner recipe a total crowd pleaser!
How do you cook a bacon wrapped pork tenderloin?
For convenience, I like to prepare this simple bacon wrapped pork tenderloin recipe in the oven; however, Keith loves a grilled bacon wrapped pork tenderloin too! As a result, I'm sharing both of these methods below, so you can pick the option that works best for YOU.
Let's start with the 4 basic ingredients: bacon, a pork tenderloin, yellow mustard, and brown sugar. Plus salt and pepper, of course!
Pat the pork dry with paper towels and place it on a prepared baking sheet or in a large dish. Next, stir together the sauce by combining the mustard and brown sugar with salt and pepper in a small bowl.
Set aside 3 tablespoons of the sauce to use for basting the raw meat, and cover the remaining sauce to serve with the pork later.
Baste the pork with a small amount of sauce...
Mmmm...there's just something about the taste of bacon wrapped pork tenderloin with brown sugar!!! The sweet-and-salty combination cannot be beat!
Next, it's time to wrap your tenderloin in a nice little bacon package! This looks fancy, but it's SO easy.
What temperature do I cook pork tenderloin in the oven?
The pork goes into a 400 degree F (or 204 degree C) oven. This ensures that the pork cooks through in the same time that the bacon gets nice and crispy on the outside -- without burning!
How long should I cook pork tenderloin in the oven?
An average 1-lb. pork tenderloin will require about 30 minutes in the oven. You'll want to pull it out after 20 minutes to baste it with some of those delicious pan drippings, though! Then pop it back in the oven until it's done.
I prefer to use my meat thermometer to make sure that the pork is perfectly cooked. You want the meat to reach an internal temperature of 145 degrees F (63 degrees C). Some larger tenderloins may require a bit more time in the oven, so just keep an eye on it!
How do I cook bacon wrapped pork tenderloin on the grill?
First you'll need to use kitchen string to secure the bacon around the tenderloin. Otherwise the bacon will fall off when you go to put it on the grill!
The bacon wrapped pork tenderloin will require about 35-45 minutes over medium-high heat on the grill, depending on the size of your tenderloin. Again, a thermometer is the best way to gauge whether or not your meat is done.
When your pork is finished, you can slice it into these beautiful little bacon wrapped pork tenderloin medallions and serve it with the reserved mustard sauce! Sweet, salty, and smoky PERFECTION!
COOK'S TIPS:
- If you’re serving a family of 4 (or larger), I suggest doubling the recipe and baking two tenderloins side-by-side on the baking sheet. One 1-lb. tenderloin will probably not be enough for a hungry family!
- Don't forget to set aside some of your mustard sauce for serving. You don't want to contaminate the whole bowl of sauce when you baste the raw meat, so be sure to pull out about 3 tablespoons into a small dish and keep the rest for later.
- Line your baking sheet or baking dish with foil for quick clean-up!
- When wrapping the bacon around the pork, make sure to overlap each slice of bacon slightly. This ensures full coverage! You also want to tuck the ends of the bacon under the pork so that everything stays in place.
- If cooking the bacon wrapped pork tenderloin on the grill, be sure to use kitchen string to tie the bacon onto the tenderloin.
This 4-Ingredient Bacon Wrapped Pork Tenderloin with brown sugar is a moist, flavorful, sweet, and savory entrée. And since this is incredibly easy to prepare, it is just as good for a weeknight meal as it is for a special holiday!
Try serving the pork with:
- Slow Cooker Southern Style Green Beans
- Aunt Bee's 3-Ingredient Cheesy Potato Casserole
- Easy Creamed Spinach Casserole
4 Ingredient Bacon Wrapped Pork Tenderloin
Ingredients
- 10 slices bacon approximately 10 ounces
- 1 pork tenderloin about 1 pound
- 3 Tablespoons yellow mustard
- ¼ cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F (204 degrees C). Spray a large baking dish or a rimmed baking sheet with cooking spray (line with aluminum foil first for easy clean-up if desired).
- Pat pork dry with paper towels and place in prepared dish.
- In a small bowl, make a sauce by combining mustard, brown sugar, salt, and pepper. Stir, stir, stir until the sugar basically dissolves into the mustard.
- Set aside 3 tablespoons of sauce to use right away. Leave the remaining sauce in the bowl, cover, and set aside to serve with pork later.
- Baste about 2-3 tablespoons of the sauce onto the pork.
- Wrap bacon around the pork, slightly overlapping each slice and tucking the ends under the tenderloin.
- Bake 20 minutes or until cooked to 135 degrees F. Remove from oven and baste with pan juices.
- Return pork to oven and bake an additional 10 minutes or until done (about 145 degrees F or 63 degrees C). Keep an eye on your pork because cooking times may vary. I have had slightly larger tenderloins that take a bit more time to cook through.
- Tent with foil and allow to rest for at least 5 minutes before slicing. Serve with reserved mustard sauce on the side or baste with the reserved sauce just before slicing.
Notes
- If you’re serving a family of 4 (or larger), I suggest doubling the recipe and baking two tenderloins side-by-side on the baking sheet. One 1-lb. tenderloin will probably not be enough for a hungry family!
- Don't forget to set aside some of your mustard sauce for serving. You don't want to contaminate the whole bowl of sauce when you baste the raw meat, so be sure to pull out about 3 tablespoons into a small dish and keep the rest for later.
- Line your baking sheet or baking dish with foil for quick clean-up!
- When wrapping the bacon around the pork, make sure to overlap each slice of bacon slightly. This ensures full coverage! You also want to tuck the ends of the bacon under the pork so that everything stays in place.
- If cooking the bacon wrapped pork tenderloin on the grill, be sure to use kitchen string to tie the bacon onto the tenderloin.
- For the Grill: cook pork over medium-high heat for 35-45 minutes.
Nutrition
This post was originally published in December, 2012. It was updated in September, 2018.
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This was so good! Thank you for sharing the recipe. I made it exactly as the recipe read, except I precooked my thick cut bacon for 15 minutes before wrapping it around the pork. There are seven of us, including five picky kids. For the two who don't like mustard I made a second tenderloin with just sugar. Everyone loved it.
This was so good! Thank you for sharing the recipe. I made it exactly as the recipe read, except I precooked my thick cut bacon for 15 minutes before wrapping it around the pork. There are seven of us, including five picky kids. For the two who don’t like mustard I made a second tenderloin with just sugar. Everyone loved it.
Thank you, Judy!! I'm so glad to hear that your family enjoyed it!
Wow! This is delicious. Four of us tried it and it was a big hit!
I made it just as you suggested and it came out perfect. I am not the beat of cooks, so having another dish I can add to my short list of “great dishes,” is really helpful. Thank you!
Wonderful! I'm so glad that it worked well for you, Samantha. Thanks for taking the time to come back here and let me know!
I substituted honey for the brown sugar. 6 TBS mustard, 3 TBS honey, 1 TBS chopped garlic, 1/2 tsp salt, 1/2 tsp pepper for the sauce. Used 2 1-1.5 lb tenderloins, 6 slices of bacon around each tenderloin. Cooked as directed, it is a forever recipe. Thank you very much!!!
Perfect! Thanks so much for taking the time to come back here and let me know, Toni-Marie! So glad that it was a hit!
Delicious! I always cut up sweet potatoes or eregular potatoes and green onions and place in the bottom of the rimmed baking sheet. I put the two tenderloins on a raised cookie rack and place on top of potatoes. The bacon fat drips down and makes the potatoes yummy!
Thanks, Tracy! I love that idea -- everything is better with the drippings! 🙂