Bacon Wrapped Pork Tenderloin is a delicious main dish for a weekend dinner. Unbelievably delicious pork tenderloin smothered in Dijon mustard and fresh garlic, wrapped in bacon, drizzled with a bit of honey and roasted to perfection.
Bacon Wrapped Pork Tenderloin
Pork tenderloin is the long, thin cut of pork that runs along the spine from hip to shoulder. It is the softer, juicier, and more tender cut of meat. Personally, I think it is the best cut of pork in terms of flavor and texture.
It’s very easy to cook in the oven or even on stove top. You can roast it in the oven whole or cut into slices and make Pork Cutlets on stovetop. Either method you use, remember that pork tenderloin is better to cook quickly at higher temperature and don’t overcook it!
This Bacon Wrapped Pork Tenderloin is amazing and would make a wonderful holiday dinner addition or just as a weekend main course. So simple and tasted incredible.
I’m not lying about how simple it is. It all comes down to rubbing pork with some Dijon and maple mixture and wrapping it in bacon. (Who doesn’t love BACON!) Then, just place it in the roasting pan and drizzle with some honey. That’s it! Easy-peasy-delicious.
Prepare the pork. Take the pork out of the package, pat it dry, and rub it in a mixture of Dijon, honey, and pressed garlic. Salt it to taste on all the sides.
Wrap it. Wrap the tenderloin in bacon, using one at a time. Overlap each bacon strip a little bit and tuck the ends under the prior slice to help it hold.
Roast it. Place wrapped pork into a prepared skillet or a roasting pan and drizzle some honey over the the top. Cook at 425° until internal temperature reaches 145°.
Frequently Asked Questions:
Yes, it is perfectly safe and even desired for the pork to be slightly pink in the middle. When the pork is slightly pink in the middle, the meat is done to safe temperature (145°) but not so done to be dry. Overcooking pork will result in tough, dry meat.
If you will have leftovers, best way to reheat this pork is in a sauté pan over medium heat just until heated through.
Pork tenderloin is a tender meat and it will stay tender while reheating. Dijon mustard will caramelize nicely, adding some great flavors. I enjoyed this pork even more the next day.
One tenderloins should serve approximately 3-4 people. The best thing to do is to estimate about 3-4 slices per person, depending on how many sides you serve and how thickly you cut the pork. With most meats, the standard serving estimate is 1/2 lb. per person. You can always lessen that a little by serving hearty or more side dishes if needed.
If you want to crisp up the bacon a little bit, turn on the broil (to low setting if possible) when the pork reaches about 140°F. Make sure the oven rack is set 6-10 inches away from the broiler to avoid burning the bacon. Watch it carefully, and let the bacon crisp up for just a couple of minutes.
Good Sides to Serve with Pork:
This is a fabulous entrée for a holiday dinner, or really any dinner party! You can serve it with a lot of different holiday side dishes like
Bacon Wrapped Pork Tenderloin
- 1.25-1.5 lb pork tenderloin
- 12 oz uncooked bacon
- 2 garlic cloves pressed
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tbsp honey to drizzle
- Preheat oven to 425° and lightly grease a cast iron skillet or a roasting pan.
- Take the pork tenderloin out of the package and pat it dry.
- Mix together Dijon mustard, 1 tbsp. of honey, and pressed garlic.
- Rub mustard/garlic mixture all over pork tenderloin, evenly. Salt it to taste.
- Wrap pork in bacon, overlapping bacon strips slightly and tucking the ends under so it holds. Carefully place pork tenderloin in a roasting pan or the skillet.
- Drizzle some honey over the top of the pork.
- Bake for 25-35 minutes*. Make sure to track the internal thermometer of the pork rather than the time. Internal temperature of pork should read 145°.
Originally published on Will Cook For Smiles on May 27, 2015.