My bacon wrapped pork tenderloin is juicy, tender, and so easy to make! I combine a few key seasonings to add a flavorful dry rub before wrapping the whole tenderloin in bacon and slow roasting it.
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My Easy Bacon Wrapped Pork Tenderloin Oven Recipe
Few things give me more joy than watching people I love enjoy a meal I made them. The only thing that makes it even better is when the recipe is way easier than they’d ever guess. Okay, so maybe my wedding day and the births of my two children top both of these things, but hey… you get what I mean!
This bacon pork tenderloin is one of those kinds of recipes. The presentation is so impressive — definitely impressive enough for guests. It looks like something that takes hours to prepare, but it really couldn’t be much easier! The first time I made it my husband, Ben, said it looked (and tasted) like something out of a magazine. Yes, he’s a keeper.
I keep this one up my sleeve for unexpected guests, Sunday supper, and when Ben and I have a date night at home. It’s so flavorful, and the meat comes out incredibly tender thanks to my slow cooking method. This recipe is a keeper too!
For more pork main dishes, don’t miss my slow cooker pulled pork, Crockpot ranch pork chops, air fryer pork loin, pork tenderloin (without bacon), and smothered pork chops.
Bacon Wrapped Pork Tenderloin Ingredients
- Pork tenderloin – make sure this is a pork tenderloin that’s long and slim and not a pork loin
- Bacon – I find thick-cut bacon works best for this recipe
- Brown sugar – to add some sweetness to the overly savory flavors
- Salt and pepper – to enhance the natural flavor of the pork
- Seasonings – I use smoked paprika, garlic powder, and mustard powder for the perfect combo
- Olive oil – to allow the seasonings to stick to the pork better
How to Cook Bacon Wrapped Pork Tenderloin
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the brown sugar, salt, pepper, smoked paprika, garlic powder, and mustard powder to a small bowl and whisk to combine. Rub the pork fillet with some olive oil, then sprinkle it with the seasoning mixture.
STEP TWO: Cut 1 strip of bacon in half and arrange the other strips on a parchment-lined sheet of paper so they overlap slightly. Place the remaining pieces of bacon perpendicular to the other strips on the top and bottom.
STEP THREE: Position the pork tenderloin on top of the bacon strips. Fold the shorter strips to cover the ends. Using the parchment paper as a guide, tightly roll the bacon over the pork so the ends meet.
STEP FOUR: Place the tenderloin on a wire rack with the seam side down and chill in the refrigerator for 4 hours. Preheat the oven to 300 degrees F and roast the tenderloin for 65 to 75 minutes until the internal temperature reaches 145 degrees F.Â
STEP FIVE: Use the broiler setting on the oven to crisp up the bacon, then transfer to a cutting board to rest for 5 minutes before slicing. Enjoy!
Tips for the Best Pork Tenderloin Wrapped in Bacon
- This particular cut of meat often tapers off at the end. I simply tuck this thinner portion under before wrapping the whole thing in bacon.
- If my tenderloin is on the thicker side, I usually have to use a bit more bacon. The goal is always to completely cover the tenderloin so there aren’t any gaps.
- When I have time for it, I let the pork chill in the fridge overnight instead of just 4 hours. It comes out even more flavorful!
- It’s important to stay near the oven and keep a close eye on the bacon when broiling. It can burn really easily under that high heat.
- Make sure to use an instant-read thermometer to check the internal temp. Pork must be at least 145 degrees F to make it safe to eat. I also find that getting the meat to this temperature gives me slightly pink and juicy slices, just how I like them.
- Another way I guarantee tender and juicy slices is to let the tenderloin rest before slicing! This gives the juices a chance to redistribute — such a game-changer!
Bacon Wrapped Pork Tenderloin in the Oven Variations and Substitutions
- After broiling, baste the top of the tenderloin with all of those yummy pan drippings. I hesitate to even call this a variation because I do this every time!
- Add a sweet and spicy glaze by brushing the bacon with honey and a pinch of cayenne pepper before broiling. My husband is the sweet tooth of the family, and he loves when I do this!
- Prosciutto is a lighter (and fancier) option that I love doing when I’m expecting guests. It crisps up so nicely under the broiler too. Turkey bacon is another way to lighten this up!
- Sprinkle fresh chopped herbs like thyme, rosemary, or parsley on the pork before wrapping it in bacon for an added layer of flavor. I love rosemary myself.
What to Serve with Bacon Wrapped Tenderloin
I have a few go-to sides that I love — glazed carrots, sweet potato casserole, green bean casserole, and cornbread stuffing all pair so well with bacon pork tenderloin! A big garden salad and some crusty bread would round everything out.
Bacon Wrapped Pork Tenderloin FAQs
Should I cover my bacon wrapped pork tenderloin?
No, covering the tenderloin when roasting isn’t necessary. In fact, leaving it uncovered helps the bacon crisp up as it roasts! Covering it would also trap steam, causing the bacon to get soggy instead of crunchy.
How do I keep pork tenderloin from drying out?
The best way to prevent the pork from drying out is to not overcook it. This is why using an instant-read thermometer to determine the temp is so important! I opt for a leave-in thermometer to ensure perfect cooking every time, but I also start checking for doneness around the 50-minute mark just to make sure. Letting the tenderloin rest for 5 minutes before slicing also helps with any possible dryness.
How should I store leftovers of this bacon wrapped pork tenderloin recipe?
Leftover bacon pork tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days. Sometimes I freeze leftovers too — they will keep for 2-3 months when properly stored.
More Easy Dinner Recipes
Savory Bacon Wrapped Pork Tenderloin
Equipment
- Oven meat thermometer optional, but super helpful
Ingredients
- 1 ½ – 1 ¾ pounds pork tenderloin
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- 1 pound thick-cut bacon about 12 slices
- 1 teaspoon olive oil
Instructions
- Rinse the pork and pat it dry. Place a wire rack over a baking sheet.
- Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, and mustard powder in a small mixing bowl.
- Rub the olive oil over the pork and sprinkle it with the seasoning.
- Cut 1 strip of bacon in half and set it aside. Place the remaining strips of bacon on a parchment-lined sheet of paper, overlapping them slightly so there are no gaps. Take the remaining bacon halves and place each piece at the top and bottom (perpendicular to the strips).
- Place the pork tenderloin on top of the bacon strips, folding the two shorter strips over the ends of the pork.
- With the parchment paper as a guide, tightly roll the bacon strips over the pork tenderloin until the ends of the bacon strips meet.
- Place the pork tenderloin on the wire rack (bacon seam side down) and chill it in the fridge for at least 4 hours, but overnight is even better.
- Preheat the oven to 300 degrees F and slow roast the pork for 65 to 75 minutes until it reaches an internal temperature of 145 degrees F on an instant-read thermometer.
- Turn the oven to the broiler setting and place the tenderloin under the broiler to allow the bacon to crisp up a bit for just a few minutes. Watch closely so the bacon doesn’t burn!
- Transfer the tenderloin to a cutting board and let it rest for five minutes before cutting.
- Using a sharp chef’s knife, cut the pork into 1-inch slices and serve!
Notes
- If the meat tapers off at the end, simply tuck the thinner portion under before wrapping the whole thing in bacon.
- If the tenderloin is on the thicker side, you might need a few extra pieces of bacon. The key is to make sure there are no gaps to see the pork.
- The pork can chill in the fridge overnight or all day and be ready to be roasted at dinner time!
- For even more flavor, baste the top of the tenderloin with the pan drippings after broiling.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
