Ultra juicy and full of salty-sweet flavor, this Maple Bacon Wrapped Pork Tenderloin is an impressive, yet easy-to-make main course.

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Life is too short for flavorless pork. This Maple Bacon Wrapped Pork Tenderloin is simple to make but bursting with sweet-salty flavor. This roast is special enough for a dinner party or holiday meal but approachable for a weeknight dinner. Try out this pork tenderloin today!

Make dinner time a breeze with this simple, but oh-so-tasty favorite recipe: Maple Bacon Wrapped Pork Tenderloin!

This roast pork requires just a handle of common ingredients and is ultra juicy, thanks to bacon locking in all of its delicious juices.

It's also made in just a handful of steps! Roll the pork in the bacon, drizzle a simple maple and mustard glaze on top, and bake, basting the pork in the saucy juices as it cooks. Don't you love it when dinner is this easy?!

Because of the flavor and beautiful presentation, this pork is the kind of recipe that always feels like a treat -- even if you're serving it on a Tuesday night.

And thankfully, due to the simple recipe, it's the kind of recipe we can easily make on a Tuesday night! But that doesn't mean you can't make it for company, Sunday dinner, or any other holiday.

Someday, when we can get back to dinner parties with friends, I am going to whip up a few of these roasts for a celebration dinner. 'Cause, I mean, being able to eat an amazing meal inside with friends again?? That will definitely be something to celebrate.

Though I'm not personally on the keto or low-carb diet train, this pork is also a great recipe for you if you are. Just one serving has only 7 grams of carbohydrate.

But enough about the details. Let's get to making this tender and juicy roast pork!

This maple pork tenderloin recipe is...

• Juicy
• Tender
• Salty-sweet
• Savory
• Easy-to-make
• Impressive
• Perfect for holiday dinners
• But simple and quick enough for a weeknight meal

Treat your friends and family to a tender meat that's full of flavor but low on fuss!

Recipe ingredients

• Pork tenderloin
• Pure maple syrup - imitation maple syrup doesn't work well in this recipe so go with the real deal if you can
• Dijon mustard
• Dried rosemary
• Salt
• Thick-cut streaky bacon- we want "American" bacon with rich marbling; not Canadian, turkey bacon, or the type of bacon often found in Europe

Ingredient substitutions

• Syrup - don't have pure maple syrup? Honey can work in its place, just whisk in 1 tablespoon of water to thin the honey
• Mustard - whole grain mustard can substitute for the dijon mustard but will add a bit more kick to the sauce
• Rosemary - you can use fresh chopped rosemary instead of dried rosemary. Increase the measurement to 1 tablespoon if you do.

How to make this maple bacon wrapped pork tenderloin...

1. Whisk the dijon mustard, maple syrup, dried rosemary, and salt together in a small mixing bowl.
2. Wrap the pork tenderloin in the bacon, overlapping the bacon slightly as you do. Place it in a prepared 8 x 13-inch baking pan.
3. Drizzle the maple sauce over the pork tenderloin. Gently spread it around until the pork is evenly covered.
4. Cover the pan with aluminum foil. Bake at 400 for 25 minutes. Remove the pan from the oven and baste the pork with the maple juices.
5. Return the pork to the oven uncovered and bake for 18-25 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit.
6. Let the pork rest at room temperature for 5-10 minutes. Then slice and serve the tenderloin hot!

Recipe pro-tips:

1. 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 to the pork.
2. Slightly overlap the bacon as you wrap the pork - overlapping the bacon as you wrap it around the pork helps to keep all the bacon juices in with the pork as it roasts.
3. 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 degrees Fahrenheit, 150 degrees Fahrenheit if you don't want any pink in your pork.
4. Let the meat rest before slicing - the pork juices settle and re-distribute while it rests after roasting. So, let your pork rest around 10 minutes before slicing it. If you are concerned about the meat getting cold, just tent the baking dish with foil.
5. For an easy clean-up line the baking dish with foil - if you dread scrubbing greasy pans, just line your baking with foil. It's a game-changer every time!

How do you know when pork is cooked through?

Pork is cooked through when an internal temperature registers to 145 degrees Fahrenheit in the thickest part of the pork.

You'll notice that the pork can still have a pink tint when it has reached that internal temperature. If you don't like your pork with some pink in it, cook the tenderloin to 150 degrees Fahrenheit.

How to serve this succulent pork tenderloin:

This pork tenderloin is easy enough to make for a weeknight dinner but special enough to serve for a Sunday supper or holiday meal. I'm going to serve this for Easter dinner this year with the following sides:

• Blistered green beans
• Carrot Souffle
• Healthy Deviled Eggs
• No-Yeast Dinner Rolls
• Cheesy Asparagus Tarts

Can you double this recipe?

Yes, you can very easily double (or triple) this recipe. Just multiply the ingredients by the desired amount and follow the directions as listed. The tenderloins should have 2-3 inches between them while roasted, so use an extra roasting pan if needed.

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

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