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Square overhead shot of a bacon wrapped pork tenderloin sliced on a tray.
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4 Ingredient Bacon-Wrapped Pork Tenderloin

A pork tenderloin brushed with brown sugar mustard glaze and wrapped in bacon, baked until the bacon crisps and the pork stays juicy! Four ingredients, 10 minutes of prep, and dinner on the table in about 40 minutes.
Course Dinner
Cuisine American
Keyword bacon wrapped pork tenderloin, bacon wrapped pork tenderloin in oven, bacon wrapped pork tenderloin on the grill
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 4 people
Calories 445kcal
Author Blair Lonergan

Ingredients

  • 1 pork tenderloin (about 1 pound total)
  • 8-10 strips bacon (approximately 8-10 ounces), regular cut
  • ¼ cup packed light brown sugar
  • 3 tablespoons yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 400°F (204°C). Line a rimmed baking sheet or large baking dish with foil and spray with cooking spray.
  • Pat the pork dry with paper towels and trim off any silver skin. Place in the prepared pan.
    Pork tenderloin on a baking sheet.
  • In a small bowl, stir together the mustard, brown sugar, salt, and pepper until the sugar dissolves completely and the glaze looks glossy.
    Mustard brown sugar sauce for pork tenderloin.
  • Set aside 3 tablespoons of the glaze in a separate covered bowl to serve with the cooked pork. Keep it away from the raw meat.
  • Brush 2 to 3 tablespoons of the remaining glaze over all sides of the tenderloin.
    Brushing pork tenderloin with brown sugar and mustard.
  • Wrap the bacon around the pork, overlapping each slice slightly and tucking the ends underneath.
    Process shot showing how to wrap pork tenderloin in bacon.
  • Bake uncovered for 20 minutes, or until the pork reaches about 135°F. Remove from the oven and baste with the pan juices.
  • Return to the oven and bake another 10 minutes, or until the pork reaches 145°F (63°C). If the bacon is not crisp enough, broil for 1 to 2 minutes, watching closely.
    Overhead image of the best bacon wrapped pork tenderloin recipe before slicing.
  • Tent with foil and rest at least 5 minutes before slicing into medallions. Serve with the reserved mustard sauce.
    Overhead shot of sliced pork tenderloin wrapped in bacon on a blue and white tray.

Video

Notes

  • Cook to temperature, not time. Tenderloins vary in size. Pull the pork at 145°F and let it rest; it will climb a few more degrees.
  • Use regular bacon, not thick-cut. Regular slices crisp in the time the pork needs. If you only have thick-cut, pre-cook it 10 to 15 minutes before wrapping.
  • Leave it uncovered. Covering the pan traps steam and keeps the bacon from crisping. The drippings keep the pork moist.
  • Reserve 3 tablespoons of sauce before basting the raw pork so you have clean sauce for serving.
  • One tenderloin serves 2 to 3 people. For a larger family, bake two side by side and add about 15% to the cook time.
  • Trim the silver skin before cooking. It does not soften and turns chewy.
  • For the grill: tie the bacon on with kitchen twine, then grill over medium-high heat for 35 to 45 minutes, until the bacon is crisp and the pork reaches 145°F.
  • Roast potatoes underneath by setting the pork on a small rack over cut potatoes and onions. The bacon drippings season them as it cooks.
  • Storage: refrigerate up to 3 days or freeze up to 2 months. Reheat on a sheet pan at 325°F for 10 to 15 minutes.

Nutrition

Serving: 1/4 of the pork tenderloin and about 1 1/2 teaspoons of the sauce | Calories: 445kcal | Carbohydrates: 4g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 571mg | Potassium: 585mg | Sugar: 2g | Vitamin A: 25IU | Calcium: 10mg | Iron: 1.4mg