Bacon wrapped pork tenderloin is a must try. The bacon not only adds flavor but helps hold in the moisture so that it’s super tender. Get a hint of sweetness from a peach jam glaze.
Pork Tenderloin Wrapped in Bacon is so flavorful!
Being from NC, pork tenderloin is a staple on our weekly rotation for weeknight meals. But when you spruce it up with bacon, it’s ready to serve to guests. It’s so easy and the bacon will keep it from getting dry if you overcook it.
There are so many great ways to fix pork tenderloin, with a creamy marsala sauce or try cooking a tenderloin on the grill with cherries, or stuff pork with apples for some extra flavor. However, have you ever tried wrapping it in bacon?
The bacon doesn’t make it greasy as you might expect, it just holds in the flavor. You can remove the bacon before serving but it looks prettier if you leave it in place, and it tastes great coated with the mustard peach glaze. While it roasts, the smoky bacon flavors seeps into the tenderloin.
Before you bake it, you will brown it in a pan to seal in all the juices and flavors, then you just pop it in the oven to cook the rest of the way.
While this pork tenderloin recipe looks fancy enough to serve for guests, it’s super simple to make and it’s the most tender cut of meat as long as you don’t overcook it. You can prep everything in advance bake it before you’re ready to eat.
If I have any on hand, I’ll use my homemade peach jam with vanilla and Bourbon for this recipe, but any peach jam will work. Try to find a jam that has chunks of peaches in it.
The slightly salty bacon and savory sweet glaze are a perfect topping for a pork tenderloin. While baking, the jam caramelizes with the bacon. It tastes great with some creamy mashed potatoes or potatoes au gratin. YUM ❤️
Why you’ll love this recipe for Bacon Wrapped Pork Tenderloin
- Everything tastes better wrapped in bacon!
- Tender and juicy pork every time
- Super simple to make
- Impressive presentation
What you’ll need for juicy Bacon Wrapped Tenderloin
- Pork tenderloin – Most pork tenderloin comes in a package that contains two small tenderloins. This recipe is for one, but you can easily double it and cook both tenderloins.
- Bacon – you can use thick or thin, I love the applewood smoked or pepper bacon that you can find in the meat section of the grocery.
- Peach jam – you can also use apricot.
- Mustard – this is mixed with the jam and spread on top of the bacon. Whole grain is my choice for this dish.
- Rub – brown sugar, paprika, cayenne pepper and salt & pepper. This is rubbed over the pork before wrapping in bacon. If using pepper bacon, you can leave out the cayenne.
How to make Bacon Wrapped Pork Tenderloin in Oven
Step 1: – add the rub
Use your fingers to coat the pork with the brown sugar rub.
Step 2: – wrap in bacon
Wrap the pork in bacon strips so that it is completely covered. Use toothpicks to secure the bacon.
Step 3: – brown the pork
Brown the bacon wrapped pork in a large skillet until the bacon is brown on both sides.
Brush with jam and place it in the oven to bake. Let it rest for 10 minutes under a tent of aluminum foil to finish cooking.
To serve it use a sharp knife, I find a serrated knife works best to cut through the caramelized bacon.
What temperature should you cook pork tenderloin
The best way to keep from overcooking pork is to use a meat thermometer. It should read 145º in the center. It will continue to cook when it rests after removing it from the oven. This should increase the internal temperature by 10º and be a perfect 155º. It’s recommended that pork be cooked between 145º and 160º.
If you can find a tenderloin that’s the same size and not thicker in the center, it will be easier to have all the slices the same level of doneness. However, if you have folks that want their meat well done, a tenderloin that is smaller on the ends will make everyone happy.
Bacon Wrapped Tenderloin storage
To store any leftover tenderloin, let it cool first and then place it in an airtight container and store in the refrigerator for 3-5 days. Just reheat in the oven. To prevent the pork from overcooking, let it come to room temperature before reheating.
You can also freeze leftovers or the entire tenderloin.
Can you freeze pork tenderloin?
You can freeze the leftovers in an airtight container. Just wrap tightly in plastic wrap and then store in an airtight container or resealable freezer bag. Let it thaw, then cover with foil and bake for about 5 minutes at 350º.
FAQs and Tips for Bacon Wrapped Pork Tenderloin (Oven Recipe)
Since the pork is first browned in a skillet you only need to cook this for about 10-15 minutes depending on how thick the tenderloin is. Use a meat thermometer to tell when it is done.
If the bacon is very thin, it may stay in place without the need for toothpicks. The toothpicks keep the bacon from slipping off when you brown it in the skillet and should be removed before serving.
There are different views on the best way to cook a pork tenderloin. For this recipe, you are browning it first to seal in the juices so it will only need about 15 minutes in the oven. Since pork tenderloin is pretty lean, it should not be cooked slow.
The best temperature for pork tenderloin depends on whether you are browning it first which starts the cooking process, in those situations, you can cook it at 350º. If placing it directly in the oven, you can cook it at a higher temperature so that it cooks quicker.
Pork tenderloin cooks pretty quickly so it does not need to be covered while it cooks.
What else could you serve with bacon wrapped pork tenderloin
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Bacon Wrapped Pork Tenderloin
Ingredients
- 1 ½ lbs pork tenderloin
- 3 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- 4-6 slices bacon
- 1 tablespoon vegetable oil
- ¼ cup peach jam
- 2 tablespoons whole grain dijon mustard
Instructions
- Preheat oven to 350º. Pat tenderloin dry with paper towels.
- In a small bowl, combine brown sugar, salt, paprika and pepper. Rub it over entire pork tenderloin. Wrap the pork with the bacon slices, securing each with a toothpick.
- In a large cast iron or oven proof skillet, heat oil over medium-high heat until it sizzles. Add the tenderloin and sear for about 5 minutes. Turn to other side and cook until it is brown.
- In a small bowl combine the jam and mustard and brush it on all sides of the tenderloin.
- Place in the oven and cook until a meat thermometer reads 140º to 150º, about 10-15 minutes, depending on the thickness. Remove from the oven and loosely tent with foil. Rest for 10 minutes to allow it to finish cooking. Remove toothpicks and slice. (You want to serve pork between 145º to 160º. The temperature will increase by about 10º while tented)
Barbara’s Tips + Notes
- This recipe is enough for 1 pork tenderloin, you can easily double it.
- If you are making two tenderloins, brown each one separately.
- Make sure to remove the toothpicks before serving.
- Try cutting the pork with a serrated knife for easier slicing.
- Try using applewood smoked or pepper bacon for more flavor.
Nutrition
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This looks amazing! I made pork tenderloin last week and didn’t even think to wrap it in bacon! Love it!