Bacon Wrapped Pork Tenderloin will be the juiciest pork of your life, with caramelized bacon and a sweet and tangy glaze!
This Bacon Wrapped Pork Tenderloin makes an impressive, delicious centerpiece for the holidays and special occasions that everyone will want seconds of! The pork is extremely juicy, slathered in a sweet and tangy chili Dijon glaze, all wrapped in tantalizing, crispy, caramelized bacon. This recipe may look impressive, but is deceptively easy to make AND it’s entirely prep ahead friendly! Serve this Bacon-Wrapped Pork Tenderloin with a side of Pear Salad and Million Dollar Macaroni and Cheese for a satisfying meal the whole family will gobble up!
Pork tenderloin is a lean, tasty alternative to chicken and a chameleon when it comes to flavorings. Don’t miss our favorite Garlic Lemon Butter Pork Tenderloin, Roasted Hoisin Blackberry Pork Tenderloin and Chili Dijon Pork Tenderloin. If you’re looking for a slow cooker option my honey pork loin recipe is also fantastic (note that recipe is for loin and not tenderloin).
WATCH: How to make Bacon Wrapped Pork Tenderloin
Why You’ll Love this Bacon Wrapped Tenderloin
The bacon. Bacon brings the juicy, crispy, salty deliciousness! Wrapping the pork tenderloin in bacon not only prevents it from drying out, but the fat from the bacon bastes the pork as it roasts, infusing it with undeniable flavor. It’s then broiled for a caramelized, irresistibly crispy finish.
The brine. If you’ve never brined pork before, it will change your culinary life! Brining the pork only takes 20 minutes and literally changes the molecular structure of the pork so it can’t release moisture, making it EXTRA JUICY.
Drool worthy glaze. The glaze is made of Asian sweet chili sauce, honey and Dijon so it’s extremely easy and a drool worth balance of sweet and tangy with a kick of heat – but don’t worry, it’s not too spicy!
Make ahead. This recipe can easily be prepped the day before then just popped in the oven the next day so it’s a great option for holidays like Christmas, company or special occasion dinners.
Great for a crowd. This pork tenderloin wrapped in bacon will easily serve 6, but it’s also easy to double if you are hosting more guests.
Bacon-Wrapped Tenderloin Ingredients
This easy recipe for pork tenderloin wrapped in bacon has three components: the brine, the homemade spice rub, and the chili Dijon sauce. Here’s everything you’ll need to make this pork tenderloin recipe (see measurements in the printable recipe card at the bottom of the post):
For the pork:
For the brine:
For the Rub and Glaze:
How to Cook Bacon Wrapped Pork Tenderloin
Bacon-wrapped pork tenderloin is easy to make in 5 steps:
- brine
- season
- sear
- wrap
- bake
Here’s an overview of how to make pork tenderloin wrapped with bacon (full recipe in the printable recipe card at the bottom of the post):
Step 1: Brine the Pork Tenderloin
- What is brining? Brining pork simply means submerging it in a solution of salt and water to increase the moisture capacity of the meat. The salty brine accomplishes two things: 1) hydrates the cells of the muscle tissues via osmosis; 2) breaks down the proteins so they can no longer contract when cooking, trapping in all that moisture. Or in other words, less moisture is squeezed out and lost when cooking creating juicier pork!
- How to brine pork: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the vinegar, brown sugar and ice cubes, followed by the pork tenderloin. I place the brining bag in a bowl or a large liquid measuring cup in order to prop it up and make it easier to work with.
- Dry before seasoning: After 20 minutes, thoroughly rinse the pork and pat it dry. If you don’t rinse the pork, it will be too salty – so don’t forget this step!
Step 2: Make the Dry Rub and Sauce
- Make the dry rub: While the pork is brining, you’ll make the dry rub and the chili-Dijon sauce simply by whisking the ingredients together in two separate bowls.
Step 3: Season and Sear the Pork
- Dry rub the pork: Evenly rub the spice mix over the pork tenderloin and pat it into the pork on all sides.
- Tuck in the tail: Tuck the thin tail end of the fillet under so the pork is a more even thickness and fits into a cast iron skillet.
- Sear pork: Heat vegetable oil over medium- high heat. Add the pork tenderloin and sear until golden on all sides. Searing the pork creates a caramelized crust, which locks in the juices and creates complex flavors that cannot be achieved any other way.
Step 4: Wrap Pork in Bacon
- Prep the bacon: Lay the bacon strips vertically on a cutting board, slightly overlapping.
- Wrap the pork: Place the seared pork at the end of the arranged bacon. At this point, you can double check you have the correct amount of bacon and adjust as needed. Slip a long knife under the bacon and pork tenderloin and use it to help you lift the bacon and roll the pork so the bacon wraps around the fillet.
Step 5: Bake
- Top with sauce: Transfer the bacon-wrapped pork tenderloin to a cast iron skillet seam side down. Separate out some of the chili-Dijon sauce and brush it all over the bacon.
- Bake: Bake the pork tenderloin for about 20 minutes, then baste it with the pan drippings and additional reserved chili-Djion glaze.
- Broil: Pop the tenderloin back in the oven and bake for a few more minutes, then finish it off by broiling to help crisp up the bacon.
Step 6: Rest Before Serving
- Let pork rest: Transfer the pork to a cutting board and let rest for 10 minutes before slicing. Serve with additional chili-Dijon sauce if desired.
How to make Bacon Wrapped Pork Tenderloin ahead
This Bacon-Wrapped Pork Tenderloin is easy to prepare ahead of time so all you have do to is pop it in the oven and bake or you can prep it up to different stages:
-Prep Everything! Follow the recipe up to wrapping the pork in bacon, but do not add the glaze. Wrap in plastic wrap and refrigerate for up to 24 hours; store the glaze separately. When ready to bake, transfer the pork to the cast iron skillet and let come to room temperature for 1 hour. Brush with glaze and bake.
-Brine: Brine the pork, rinse and dry, wrap in plastic wrap and refrigerate 24 hours ahead of time. Bring to room temperature before searing.
-Rub: Brine, rinse, dry and coat with spice rub. Cover with plastic wrap and refrigerate for up to 24 hours.
-Sear: Brine, rinse, dry, spice rub and sear. Let cool, then cover with plastic wrap and refrigerate for up to 24 hours. Let sit at room temperature for 60 minutes before baking.
-Sauce: Can be whisked together and stored in an airtight container for up to 5 days.
Bacon Wrapped Tenderloin Recipe Tips
possible recipe variations
What to Serve with Pork Tenderloin wrapped in bacon
Serve the pork tenderloin wrapped in bacon with one or more of the following side dishes:
How long is bacon wrapped tenderloin good for?
Leftover pork tenderloin should be stored in an airtight container in the refrigerator for up to 5 days; freeze beyond that.
How do I reheat pork tenderloin?
-Stove: Heat a drizzle of olive oil in a large skillet over medium-low heat. Add sliced pork in a single layer and heat through, flipping halfway.
-Microwave: Transfer sliced pork tenderloin to a microwave-safe dish and microwave for 1 minute, then at 15-second intervals, as needed.
HOW Do I freeze Pork tenderloin?
You can freeze Bacon-Wrapped Pork Tenderloin whole, chopped, or in slices. Frozen pork tenderloin should be used within 3-4 months. Thaw in the refrigerator overnight before reheating.
Bacon Wrapped Pork Tenderloin FAQs
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Ingredients
PORK BRINE
- 3 tablespoons kosher salt
- 3 cups warm water
- 2 tablespoons balsamic vinegar (may sub red or apple)
- 1 tablespoon brown sugar
- 1 cup ice cubes
SPICE MIX
- 1/2 TBS EACH chili powder, garlic powder
- 1/2 tsp EACH salt, onion powder
- 1/4 tsp EACH paprika, pepper
CHILI DIJON SAUCE
- 1/4 cup Asian sweet red chili sauce (like Mae Ploy)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
BACON
- 7 to 10 slices traditional bacon (NOT thick!)
Instructions
- Brine: In a gallon-size freezer bag (I prop it up in a larger bowl to make it easier to work with), mix kosher salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice, then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE thoroughly and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.
- Spice Mix and Sauce: While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl; set aside. In a separate small bowl, whisk together all of the Chili Dijon Sauce ingredients. Preheat oven to 400 degrees F.
- Spice Rub: Evenly rub the dried pork all over with the Spice Mix. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end, and so it fits in a cast iron skillet (see photos in post or watch video if needed).
- Sear Pork: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When the oil is very hot and just smoking, add pork. Sear each side until golden, then transfer to a plate. Once the skillet is cool enough to handle, wipe clean. Meanwhile…
- Prep bacon: Lay the bacon strips vertically on a cutting board, slightly overlapping (see photo in post). There should be enough bacon so when rolled, it will wrap the length of the pork.
- Wrap pork in bacon: When the pork is cool enough to handle, place it at the end of the arranged bacon, closest to you. At this point, double check you have the correct width of bacon, and adjust as needed. Slip a long knife under the bacon and pork tenderloin and use it to help you lift the bacon and roll the pork so the bacon wraps around the fillet.
- Optional – Trim bacon if desired: Only the bacon on the outside of the pork tenderloin will become crispy, not the bacon that is overlapped. So, I suggest trimming the length of the bacon after wrapping so it only overlaps by 1 ½ inches or so. The bacon will shrink while it cooks, and you’ll be left with only crispy bacon!
- Glaze: Transfer tenderloin back to the wiped-out skillet seam side DOWN. Separate out 2 tablespoons Chili Dijon Sauce and brush it evenly over the bacon wrapped pork.
- Bake: Bake at 400 degrees F until the pork registers about 138 degrees F on an instant read thermometer, about 20 minutes depending on thickness. (Note: this recipe takes much longer to cook than traditional pork tenderloin due to the bacon).
- Baste: Remove from the oven and baste/brush the bacon with the pooled pan juices, as well as some additional reserved Chili Dijon Sauce that never touched the raw pork (this is what will make the bacon deeply golden).
- Broil: Return to the oven and turn the broiler on high and broil until bacon is crispy, taking care that the bacon doesn’t burn. Check to see that internal temperature is about 145-150 degrees F before removing from the oven. This means the pork will be juicy and slightly pink in the middle.
- Rest: Transfer the pork to a cutting board and let rest 10 minutes before slicing. Brush with sauce once more before slicing into thick slices. Serve with remaining Chili Dijon Sauce on the side.
Video
Notes
- Pork tenderloin: Do NOT confuse pork tenderloin with regular pork loin. They’re two separate cuts of meat. Pork tenderloin is almost always sold with two tenderloins per package. Each tenderloin weighs roughly 1-1 ½ pounds, for a total of 2-3 pounds per package. You will only use one of the two pork tenderloins sold in one package for this recipe.
- Asian sweet chili sauce: This sauce is a sweet and spicy explosion of flavor! Please don’t confuse it for “chili sauce/paste” without the “sweet” or your mouth will be on fire! Asian sweet chili sauce can be found in the Asian section of your grocery store. It is sometimes labeled “Thai Sweet Chili Sauce.” I use Mae Ploy brand.
- Kosher salt: Do not use regular table salt in place of the kosher salt. Table salt is more finely milled and therefore tastes saltier. If you only have table salt, use half the amount.
- Use a thermometer: The only accurate way to check your pork tenderloin temperature is with an instant read thermometer. There are many variables when it comes to cooking pork tenderloin such as size, thickness, actual oven temperature, searing level and your desired level of doneness. To eliminate the guesswork and guarantee perfectly cooked, juicy pork tenderloin every time, invest in an instant read meat thermometer. This is the exact one I use as seen in the video.
- Storage: Leftover pork tenderloin should be stored in an airtight container in the refrigerator for up to 5 days; freeze beyond that.
Prep ahead
This Bacon-Wrapped Pork Tenderloin is easy to prepare ahead of time so all you have do to is pop it in the oven and bake or you can prep it up to different stages:- Prep Everything! Follow the recipe up to wrapping the pork in bacon, but do not add the glaze. Wrap in plastic wrap and refrigerate for up to 24 hours; store the glaze separately. When ready to bake, transfer the pork to the cast iron skillet and let come to room temperature for 1 hour. Brush with glaze and bake.
- Brine: Brine the pork, rinse and dry, wrap in plastic wrap and refrigerate 24 hours ahead of time. Bring to room temperature before searing.
- Rub: Brine, rinse, dry and coat with spice rub. Cover with plastic wrap and refrigerate for up to 24 hours.
- Sear: Brine, rinse, dry, spice rub and sear. Let cool, then cover with plastic wrap and refrigerate for up to 24 hours. Let sit at room temperature for 60 minutes before baking.
- Sauce: Can be whisked together and stored in an airtight container for up to 5 days.
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