Bacon Wrapped Pork Tenderloin

Bacon wrapped tenderloin feels like the kind of dish you make for a dinner party—indulgent, impressive looking, and even more impressive when you give it a taste. But surprise: it’s also a dish that’s quick and easy enough for a weeknight! Those are the best kinds of recipes, right?

The bacon not only infuses the pork tenderloin with flavor as it cooks, it also helps keep the tenderloin moist and juicy. For extra flavor, I add a delectable spice rub that leans into the smokiness of the bacon and also brings some savory depth to the table. It really transforms pork tenderloin into a restaurant-style entrée.

(Love pork tenderloin? Try this pork tenderloin with port wine sauce & roasted grapes or my pork tenderloin with apples and onions, both of which pair sweet and savory flavors.)

Truly Delicious Pork Tenderloin

The perfect combination of sweet, savory, and smoky. The blend of flavors in this bacon wrapped pork tenderloin is irresistible. In addition to the bacon—which alone is delicious!—there’s subtle heat from chili powder, sweet brown sugar, and smoked paprika.

Mostly hands-off recipe. Only 15 minutes of hands-on prep time is required to make bacon wrapped pork tenderloin and the remaining 35 minutes is all roasting in the oven. This gives you time to make a side dish (or enjoy a glass of wine while scrolling through your Instagram feed).

Impressive presentation. Bacon wrapped medallions of pork are perfect for a dinner party. It’s easy to double or triple the recipe to serve a crowd.

Ingredient Notes

• Pork tenderloin: Trim off any excess fat or silverskin before wrapping with bacon.
• Bacon: Use regular bacon, not thick cut for this recipe. We tested both types of bacon and determined that regular bacon worked much better.
• Dijon mustard: The sharp, tangy mustard perks up the flavor of this bacon wrapped pork tenderloin and balances the sugar and blend of spices.
• Brown sugar: You can use dark brown or light brown sugar here.
• Spices: I make a blend of pantry spices which includes chili powder, garlic powder, kosher salt, coarse ground black pepper, and smoked paprika.

How to Make Bacon Wrapped Pork Tenderloin

Make the spice rub. Stir together the mustard, sugar, and spices in a small bowl. 

Assemble. Set the bacon slices on a cutting board; they should overlap slightly. Place the pork on top, then rub it with the spice mixture. Fold the ends of the bacon over the pork tenderloin. (Refer to the photos for a visual demonstration.)

Arrange in pan. Set the bacon wrapped pork in a roasting pan coated with nonstick spray; you want the ends of the bacon facing down to hold them in place.

Roast. Put the wrapped pork tenderloin in a preheated oven. Roast at 400ºF for 30 to 45 minutes, or until the internal temperature of the pork reaches 145°F.

Rest and serve. Let the bacon wrapped pork tenderloin rest for 5 to 10 minutes, then slice into medallions and serve. 

Recipe Tips

Know how to trim the pork. Sometimes you’ll find a thin layer of silverskin on top of pork tenderloin, which can be tough. It can easily be removed by running a sharp knife under it and gently pulling it off. Use a paper towel to help grip it.

Pat the pork dry. This helps the spice rub stick. Use paper towels.

Use a meat thermometer. The cooking time for bacon wrapped pork tenderloin will vary depending on the thickness of the pork, but what never varies is the proper internal temperature—that’s why it’s best to go by what your thermometer says. This will ensure that your pork is safe to eat and not overcooked either.

Don’t skip or rush the resting time. Allowing meat to rest after cooking lets the juices reabsorb; if you slice it too soon, the juices run out, leaving you with dry, lackluster meat.

Serving Suggestions

Refrigerator: Store leftover bacon wrapped pork tenderloin in an airtight container in the refrigerator or wrap the medallions tightly with foil. It will keep well in the refrigerator for 3 to 4 days.

Freezer: You can also freeze any leftovers for up to 3 months. Wrap the pork tenderloin tightly in plastic wrap, then either wrap it in foil or place the plastic-wrapped medallions in an airtight container or freezer bag. (Two layers of protection lower the chance of freezer burn.) Thaw in the refrigerator before reheating.

Reheat: Place the bacon wrapped pork tenderloin in a baking pan and cover it with foil. Reheat in a 350ºF oven until warmed through. (The microwave works too, but it’s less ideal. Heat in 30-second intervals and flip after each to warm the pork evenly.)

• Preheat oven to 400°F. Spray a 9 x 13 inch roasting pan with nonstick cooking spray for easier clean-up.

• If present, trim any excess fat or silver skin from the pork tenderloin.

  1 pork tenderloin, about 1 to 1.5 lbs.

• In a small bowl, mix together the mustard, brown sugar, chili powder, garlic powder, salt, pepper, smoked paprika.

  1 tablespoon Dijon mustard, 1 tablespoon packed brown sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more as desired, ¼ teaspoon smoked paprika

• Arrange the bacon slices in a single layer on a cutting board, slightly overlapping them (see photos). Pat pork tenderloin dry with a paper towel and place it on top of the bacon.

  8 to 10 slices bacon

• Rub the spice mixture evenly over the pork tenderloin, ensuring it is well coated. .

• Fold the bacon over the pork tenderloin, overlapping as needed. Carefully flip the bacon wrapped tenderloin over and place it in the prepared pan so the ends of the bacon are underneath the tenderloin. If you’re having difficulty, you can use toothpicks or kitchen twine to secure the bacon (see note).

• Roast in the preheated oven for 30 to 45 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer (the time range is long because it will vary based on the thickness of your pork tenderloin, the starting temperature of the pork, and your oven).

• Remove the pork tenderloin from the oven and let it rest for 5 to 10 minutes before slicing.

• If you used them, remove the toothpicks or kitchen twine before slicing and serving. Slice the tenderloin into medallions and serve.

• Servings: The number of servings will vary depending on the size of the pork tenderloin, and how many sides you’re serving with it. Nutrition information is calculated for a 6 oz. serving of bacon wrapped pork. 
• Twine/Toothpicks: In testing this recipe, we found it wasn’t necessary to use twine or toothpicks. Simply placing the pork in the pan with the ends of the bacon underneath is enough to hold it together.
• Storage & Reheating: Promptly refrigerate leftover bacon wrapped pork tenderloin in an airtight container for 3 to 4 days. To freeze, wrap the pork tenderloin well, or place in a freezer-safe cotainer. It will keep for up to 3 months. Thaw in the refrigerator before reheating. To reheat, place the bacon wrapped pork tenderloin in a baking pan and cover it with foil. Reheat in a 350ºF oven until warmed through.

Serving: 6oz., Calories: 470kcal, Carbohydrates: 6g, Protein: 43g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 149mg, Sodium: 926mg, Potassium: 816mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 210IU, Vitamin C: 0.03mg, Calcium: 22mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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