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.
If you love pork dinners, come check out our Roasted Pork Tenderloin with Pork Rub and Stuffed Pork Tenderloin.
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
Potato Side Dishes: mashed potatoes, hashbrown casserole, roasted potatoes, scalloped potatoes, roasted fingerling potatoes.
Vegetable Sides: sautéed green beans, sautéed mushrooms, whole roasted cauliflower, Haricot Verts, cauliflower mac and cheese, roasted brussels sprouts.
Salads: Caesar salad, Greek salad, Panzanella salad.
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.
Robin J McGuire says
Simply the best tasting, and couldn’t be simpler to make! Five stars !!
Thank you, Robin!
Can you please tell my how many oz or grams there is in one serving . I’m doing Keto and also counting calories
Can you cook this as a crockpot meal? What liquid would you suggest adding?
I don’t think this is going to work in a crock pot because the bacon will not crisp up but be soggy instead. Oven-roasted way is actually quite fast and juicy.
I hope you will like it 🙂
Decided to comment, because I’ve made this recipe countless times now! It is so easy and delicious, it’s a staple in my recipe repertoire when I need a simple, reliable meal. We love it!
Amazing my family love it
I made this. It was delicious. I am going to try it tonight with a turkey breast tenderloin
Made this last night and it was very delicious! The pork was soft and moist ,my husband and i loved it. thank you very much Lyuba! Two big smiles for you!
Bradley Kasmer says
I’m making this for dinner tonight. I’m going to use orange blossom honey, and I’m pairing it with baby red potatoes roasted with rosemary and thyme, and a cranberry walnut spring salad. I also got a great bottle of Moscato to go with dinner. Can’t wait to enjoy this meal. Thanks for the recipe.
Oh my goodness, can I come over? The whole dinner sounds fantastic!
This looks amazing! I can’t tell for sure, is this a big pork loin cut, or a pork tenderloin? I have a 2lb loin cut in the fridge and I really hope this will work 🙂
I believe it will work on both but I had a tenderloin.
I hope you’ll like it!
Thank you, Ryan!
Very simple to make but it definitely looks delicious! I will give this a try. It’s very wonderful!
It really is delicious!! Thank you, Maureen!
Jess Harp says
This looks and sounds AMAZING! Definitely giving this a try, thank you!!
Thank you so much, Jess! Hope you will like it 🙂
OMG! This is so simple and so delicious sounding and looking. I think I will make this for Easter in place of the traditional ham. Pork! It should amaze everyone.
I hope you did make it, Linda! Thank you so much 🙂