This Bacon-Wrapped Pork Tenderloin is the kind of dinner that feels special but is actually super approachable to make. A juicy pork tenderloin gets wrapped in salty, crispy bacon, locking in all the flavor and moisture as it roasts to golden perfection. With simple seasonings and a gorgeous presentation, it’s perfect for weekend dinners, family gatherings, or anytime you want something that tastes impressive without a ton of fuss.
Olivia’s Personal Note
Pork tenderloin is one of those versatile cuts you can easily dress up or keep simple, depending on the occasion.
It’s one of my go-to meat for quick weeknight dinners, and I love making versions like roasted pork tenderloin, garlic butter pork tenderloin or honey garlic pork tenderloin when we have guests over. But when you wrap it in bacon? That’s when it turns into a true showstopper.
The bacon not only adds incredible flavor, but it also helps keep the pork tenderloin juicy and tender. No dryness here! Pork can sometimes get a bad reputation for being tricky to cook, but the bacon seals in moisture and makes it almost foolproof.
You can pair this dish with just about anything, from a simple simple salad and maple bacon Brussels sprouts to mashed potatoes, creamy cauliflower mashed or roasted potatoes. It’s easy enough for a busy weeknight, yet special enough for holidays or any time you want a dinner that feels a little extra without the stress.
Here’s Everything You’ll Need
Pork Tenderloin — 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. I’ve roasted pork tenderloin a million times, and this lean cut becomes so juicy when it’s wrapped in bacon. The bacon protects it, keeps it moist, and gives you that perfect tender bite every single time.
Bacon — I’ve tested this with all sorts of bacon, and just plain thin-cut bacon works best. Thick-cut bacon won’t get quite crispy enough in the time it takes to cook the tenderloin. Wrap it snugly around the pork, and those strips turn crispy and flavorful while basting the tenderloin from the outside in.
Brown Sugar — I always sprinkle or rub a bit of brown sugar on my tenderloin before wrapping it because I’ve found it caramelizes beautifully with the bacon fat. It gives that hint of sweet contrast that makes this dish extra special. You can replace brown sugar for maple syrup too, if you prefer.
Garlic (Powder or Fresh) — I’ve tried both, and whether it’s garlic powder or a couple cloves of fresh garlic in the seasoning paste, garlic is one of those flavors that makes this pork taste so comforting.
Rosemary (or Herbs) — I’ve mixed different herbs into the seasoning, and rosemary is my go-to because it pairs so well with pork and bacon. A bit tucked under the bacon or in the seasoning mix always lifts the flavor.
Ps: All the measurements are in the recipe box below.
How To Make Pork Tenderloin Wrapped In Bacon
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.
Second: Coat or drizzle the tenderloins evenly on all sides with the seasoning mixture (glaze).
Third: Wrap the bacon around the tenderloin, covering the top and sides (no need to wrap underneath). Tuck the bacon ends under the pork and arrange the rosemary sprigs around it.
Fourth: 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.
Pork Tenderloin Cooking Temperature:
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.
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.
Bacon Wrapped Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 pound each
- 5 garlic cloves minced
- 1 ½ tablespoons brown sugar
- 1 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper
- 1.5 tablespoon olive oil
- 1 pound of bacon not thick cut bacon
- A few fresh rosemary sprigs for garnish
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.
- Plan ahead: 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.
- Store: If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days.
- Freeze: 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.
- Reheat: When you’re ready to enjoy, pop the tenderloins in the oven at 350°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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! 😊
Awesome recipe. So flavorful and tender! Will definitely make again.
Aww so happy you liked it! It’s one of my favorites too!