Let this delicious Bacon Wrapped Pork Tenderloin be the star of your holiday table this year! It’s ultra tender and flavorful on the inside with crispy bacon on the outside. Such a simple recipe that feels extra special!

Pork tenderloin is a versatile protein that you can dress up or down depending on the occasion. This roasted pork tenderloin is one of my favorite quick dinner recipes. I also enjoy making honey garlic pork tenderloin for guests. But, wrap a pork tenderloin in bacon and now you have a real showstopper.

Sliced bacon wrapped pork tenderloin on a serving platter with roasted potatoes.
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Why You’ll Love Bacon Wrapped Pork Tenderloin

  • Not only does the bacon add tons of flavor, but it also prevents the tenderloin from drying out and keeps the meat extra juicy.
  • You can pair it with just about any side dish, from a simple salad and roasted potatoes.
  • It’s easy enough to make for a weeknight dinner but nice enough to serve on any holiday or special occasion.
  • Pork loin often gets a reputation for being dry and tricky to cook, but that’s where bacon comes to the rescue! In this recipe, the bacon helps seal in moisture, keeping the pork loin tender and flavorful.

Here’s Everything You’ll Need

An overhead view of pre-measured ingredients on a white countertop.

You want to make sure that you’re buying pork tenderloins and not pork loin. Tenderloins are a smaller cut, but incredibly tender and easy to cook.

You can opt for any bacon strips you like as long as it’s not too thick. Thick-cut bacon won’t get quite crispy enough in the time it takes to cook the tenderloin.

How To Make Pork Tenderloin Wrapped In Bacon

An overhead view of olive oil, seasonings, and brown sugar in a small bowl.

First: In a small bowl, mix the garlic powder, brown sugar, rosemary (or thyme), salt, and pepper with enough olive oil to form a paste.

Two seasoned pork tenderloins in a white roasting dish.

Second: Coat or drizzle the tenderloins evenly on all sides with the seasoning mixture (glaze).

A tenderloin laying on top of several strips of bacon.

Third: Lay several strips of bacon side by side until they’re the length of your tenderloin.

An overhead view of a bacon wrapped pork tenderloin.

Fourth: Start from the bottom and carefully roll the tenderloin until it’s completely wrapped in bacon.

Two bacon wrapped pork tenderloins in a white baking dish with rosemary sprigs around it.

Fifth: Arrange the tenderloins in a baking dish seam-side down with a few fresh rosemary sprigs tucked in the sides.

An overhead view of two roasted pork tenderloins wrapped in back.

Sixth: Roast the pork tenderloins for 30 minutes, or until they have a cooked interior and a crispy exterior. Then, place them on a cutting board and slice them.

What Temperature Do I Cook Pork Tenderloin To?

Pork tenderloins cook quickly, so be careful not to overcook them. I recommend that you use an instant-read thermometer to check if they are done. To get a tender pork, take the tenderloins out of the oven when they reach the internal temperature of 145°F at the thickest part.

A side view of sliced pork tenderloin wrapped in bacon.

Olivia’s Recipe Tips

  • I like to wrap the bacon around the top and sides of the tenderloin. If I double the bacon on the bottom, it won’t get crispy. But make sure the bacon overlaps slightly to stay secure. If needed, you can use toothpicks to hold it in place for extra stability.
  • If the bacon on top starts browning too quickly, you can cover the dish with foil until you fully cook the pork.
  • Be sure to let the tenderloins rest for about 15 minutes before slicing. This gives the juices time to settle, which keeps the meat juicy and tender.
  • You can replace brown sugar for maple syrup too.
Sliced pork tenderloin on a serving dish with roasted potatoes on the side.

Make-Ahead & Storage Instructions

For a totally stress-free cooking day, prep the tenderloins up to 24 hours ahead of time. Then, just roast and serve it when you’re ready – how easy is that?

If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Or, you can freeze it for up to 2 months for longer storage. Wrap it in foil or plastic wrap first, then place it in a freezer-safe bag and thaw it overnight before reheating.

When you’re ready to enjoy, pop the tenderloins in the oven at 350°F until heated through.

An overhead view of bacon-wrapped pork tenderloin with roasted potatoes.

If you try this Bacon Wrapped Pork Tenderloin recipe, please leave a star rating. Let me know how it turns out in the comments below. And for more inspiration, check out the full collection of pork recipes here at Primavera Kitchen!

Bacon Wrapped Pork Tenderloin

5 from 2 votes
Author: Olivia Ribas
Servings6 people
Prep Time20 minutes
Custom Time30 minutes
Cook Time25 minutes
Total Time1 hour 12 minutes
Let this delicious Bacon Wrapped Pork Tenderloin be the star of your holiday table this year! It’s ultra tender and flavorful on the inside with crispy bacon on the outside. Such a simple recipe that feels extra special!
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Ingredients 
 

Instructions 

  • Preheat the oven to 425 degrees F. Pat the pork tenderloins completely dry with a paper towel.
  • In a bowl, combine garlic, brown sugar, rosemary, salt, pepper, and olive oil to form a paste. Rub the paste evenly over the tenderloins and place them in a roasting pan.
  • Wrap the bacon around the tenderloin, starting from the bottom and covering the top, without wrapping underneath, only if you desire so. Tuck the sides of the bacon under the tenderloin and arrange rosemary sprigs around it.
  • Roast for 25-30 minutes, or until the internal temperature reaches at least 145°F. Let rest for 10 minutes before slicing to serve.

Notes

  • Look for pork tenderloins with even marbling and a nice pink-red color.
  • Place your baking dish in the center rack to help the bacon brown evenly.
  • Use a pair of tongs and a sharp knife to slice the tenderloin into coins.

Nutrition

Serving: 1/6, Calories: 490kcal, Carbohydrates: 4g, Protein: 47g, Fat: 30g, Cholesterol: 148mg, Sodium: 537mg, Potassium: 759mg, Sugar: 3g

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

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Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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5 from 2 votes

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4 Comments

  1. Barbara H says:

    This is a great recipe. Very easy to make and makes a very nice presentation. I roasted the potatoes first with some carrots. The carrots. Had a nice caramelized flavor. We will definitely make this again. Thank you for providing great recipes. We also love your garlic chicken.

    1. Olivia Ribas says:

      Thank you for your kind words! Roasting the potatoes and carrots sounds delicious, especially with that caramelized flavor. So glad you’re enjoying the recipes, including the garlic chicken! 😊

  2. Carol Ann says:

    Awesome recipe. So flavorful and tender! Will definitely make again.

    1. Olivia Ribas says:

      Aww so happy you liked it! It’s one of my favorites too!