Bacon Wrapped Pork Tenderloin Recipe

front view of sliced bacon wrapped pork tenderloin.

4.42 from 17 votes

Bacon Wrapped Pork Tenderloin Recipe

Bacon wrapped pork tenderloin is a delicious easy dinner that will require only five main ingredients and less than an hour. This recipe features soft and tender pork tenderloin smothered in Dijon mustard and fresh garlic, wrapped in bacon, drizzled with a bit of honey and roasted to perfection.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 376kcal

Author: Lyuba Brooke

Ingredients

1.25-1.5 lb pork tenderloin
12 oz uncooked bacon
2 garlic cloves pressed
2 Tbsp Dijon mustard
1 Tbsp honey
Salt
1 tbsp honey to drizzle

US Customary - Metric

Instructions

Preheat oven to 425°F 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°F.

Video

Notes

*Cook time will depend on size and thickness of pork. If you get a long thin cut, cook time will be shorter. If you get a thicker cut, cook time will be longer.
How Much Pork Per Person: 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.
Pork is slightly pink in the center? 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, it is done to a safe temperature (145°) but not so done to be dry. Overcooking pork will result in tough, dry meat.

Nutrition