Ultra juicy and bursting with salty-sweet flavor, this Bacon Wrapped Pork Tenderloin with maple mustard glaze is an impressive yet easy-to-make main course, great for both casual weeknights and holiday gatherings!
Preheat the oven to 400 degrees Fahrenheit. Spray a 8 x 13-inch baking dish with non-stick spray.
In a small bowl, whisk together the maple syrup, dijon mustard, dried rosemary, and salt until combined.
Wrap the bacon around the pork tenderloin, gradually overlapping the bacon around itself as you wrap it around the tenderloin.
Pour the maple glaze on the wrapped tenderloin. Gently spread it out evenly over the bacon.
Cover the baking dish and bake the pork for 25 minutes.
Remove the pork from the oven. Uncover the pan and baste the pork with the maple syrup juices.
Return the pork to the oven uncovered. Bake for another 18-25 minutes, or until the pork is cooked through and reaches an internal temperature of 145 degrees Fahrenheit. Let the pork rest for 5-10 minutes (tent the pork with aluminum foil if you're concerned about the pork cooling off) then slice and serve!
Notes
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.
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 as you wrap 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 let the pork rest for 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.