This easy Bacon Wrapped Pork Tenderloin is bursting with sweet and salty flavor, special enough for a dinner party or holiday meal but also great for a casual weeknight dinner. Try it out today!
This post was originally uploaded on March 10, 2022. It was updated on April 13, 2024
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Make dinner time a breeze with this simple but oh-so-tasty recipe. This bacon wrapped pork requires only a handful of common ingredients and is made in just a few steps! Roll the pork in the bacon, drizzle a homemade maple mustard glaze on top, then bake. Don't you love it when cooking is this easy?
This recipe is ultra juicy thanks to the pork tenderloin being bacon wrapped, locking in all of the lean meat’s moisture. The flavor and beautiful presentation also make this the kind of recipe that always feels like a treat -- even if you're serving it on a Tuesday night. And if you’re still hungry for more easy pork recipes, check out my Slow Cooker Pork Carnitas, Pork Chop Tacos, and Asian Pork Meatballs!
Why You’ll Love This Bacon Wrapped Tenderloin Recipe
- Juicy. The moisture from the bacon wrap and maple glaze makes this pork tenderloin mouth-wateringly tender.
- Well-rounded flavor. The salty flavors of the bacon, sweetness from the maple syrup, subtle kick from the mustard, and light herbal notes from the rosemary make this the perfect blend of sweet and savory that will delight any audience.
- Easy. This bacon-wrapped pork is made with basic ingredients, only requires a few minutes of prep time, and is low on fuss and cleanup, meaning it’s a recipe you can make over and over again. From its presentation and flavor, you’d never guess it was this simple!
Ingredients
- Pork tenderloin: Make sure to use pork tenderloin and not pork loin for this recipe, as they are different cuts of meat and cannot be used interchangeably.
- Pure maple syrup: For the most robust and authentic flavor, opt for 100% maple syrup. If you don’t have syrup on hand, this recipe also tastes great with honey. If substituting honey, whisk it with 1 tablespoon of water to thin it out.
- Dijon mustard: Whole grain mustard can substitute for Dijon mustard, but will add a bit more kick to the glaze.
- Dried rosemary: Adds an herbal dimension to elevate the flavors. You can also use fresh chopped rosemary instead of dried rosemary, just increase the measurement to 1 tablespoon.
- Salt: Essential for boosting the flavors.
- Thick-cut streaky bacon: This recipe works best with bacon that has rich marbling. Avoid Canadian bacon, turkey bacon, or the type of bacon often found in Europe for this recipe if possible.
How to Cook Bacon Wrapped Pork Tenderloin
Step 1: Whisk the mustard, maple syrup, dried rosemary, and salt together in a small mixing bowl.
Step 2: Wrap the pork tenderloin in the bacon, overlapping the bacon pieces slightly, then place in a prepared 8 x 13 inch baking pan. Drizzle the maple sauce over the pork tenderloin, gently spreading it around until the pork is evenly covered.
Step 4: Cover the pan with aluminum foil, then roast the bacon wrapped pork tenderloin in the oven for 25 minutes at 400°. Remove the pan from the oven and baste the pork with the maple glaze.
Step 5: Return the pork to the oven uncovered and bake for 18-25 minutes until it reaches an internal temperature of 145°F.
Step 6: Let the pork rest at room temperature for 5-10 minutes, then slice, serve, and enjoy!
Recipe Pro-Tips
- Don't skimp on the bacon. Pork tenderloin doesn't have much fat on its own, so bacon adds a lot of moisture and flavor. Slightly overlapping the bacon while wrapping the pork also helps to keep all the bacon juices in with the pork as it roasts.
- Line the baking dish with foil. If you dread scrubbing greasy pans, lining the baking dish with foil is a game-changer and makes cleanup so much easier.
- Roast the pork to 145 degrees Fahrenheit. Pork tenderloin is a lean meat, so it easily dries out when it's overcooked. For best results, roast the pork to an internal temperature of 145°, or 150° if you don't want any pinkness.
- Let the meat rest before slicing. The pork juices settle and re-distribute while it rests after roasting, so wait around 10 minutes before slicing it. If you’re concerned about the meat getting cold, lightly cover the baking dish with foil while it rests.
- Doubling the recipe: If doubling or tripling this recipe, leave 2-3 inches between each tenderloin in the oven. Use an extra roasting pan if needed.
Serving Suggestions
While pork tenderloin wrapped in bacon makes an easy weeknight dinner, it’s also special enough to serve with an array of sides for a family gathering or holiday meal. It pairs great with Blistered Green Beans, Deviled Eggs, No-Yeast Dinner Rolls, and Cheesy Asparagus Tarts.
Storage Directions
- Refrigeration: Leftover pork tenderloin can be kept covered in the refrigerator for 4-5 days.
- Freezing: Leftovers do not freeze well.
- Reheating: Reheat slices of the tenderloin in a covered pan on the stovetop for a few minutes on each side.
FAQs
Pork loin and pork tenderloin are easy to mix up, but they are entirely different cuts of meat.
Pork tenderloins are long, thin, and lean, and should be cooked at higher temperatures for shorter amounts of time. On the other hand, pork loins are wider, covered with a thicker layer of fat, and are cooked at a lower temperature for a longer amount of time.
Pork is cooked through when the internal temperature reaches 145° in the thickest part of the meat. Unlike chicken, pork can still have a pink tint when cooked through and is perfectly safe to eat, but cook the tenderloin to 150° if you prefer it pink-free.
Covering the pork while baking helps lock in the heat and moisture, cooking the pork more quickly while preventing it from drying out due to its low fat content. Covering also helps the sauce to carmelize and seep into the meat for extra flavor and juiciness.
Yes, this is a low carb pork tenderloin recipe that’s suitable for low-carb or keto diets.
Yes! To make air fryer bacon wrapped pork tenderloin, simply follow the preparation instructions as listed, then air fry the pork at 400° for 20-22 minutes or until it has reached an internal temperature of 145°.
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Tools Needed to Make This Recipe
- 8 x 13-inch or 9 x 13-inch baking dish
- Measuring cups & spoons
- Small mixing bowl
- Whisk
- Meat thermometer
More Easy Dinner Recipes
- Citrus Dijon Pork Tenderloin
- Peanut Butter Chicken Curry
- Colorado Pork Green Chili
- Lemon Ricotta Pasta
- Cheesy Tuna Casserole
Recipe Card
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Tracy says
I made this again last night for my husband’s birthday. It was easy and so delicious. With your help, I have gotten over my fear of pink pork. 145 is the sweet spot for tender juicy pork. Thank you for the great recipe.
Mae's Menu says
Hi, Tracy!
Thanks so much for your comment! I'm so glad to hear you love the recipe and are enjoying the tender and juicy pork!
Best,
Chelsea