This delicious bacon-wrapped pork tenderloin is slathered with a honey mustard sauce, wrapped in smoked bacon, slathered again with honey mustard sauce, and baked to golden brown perfection. Serve with oven-roasted potatoes and roasted broccoli.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pork: Look for a 1¼-1½ lb tenderloin. Make sure the silver skin is removed, or remove it yourself.
- Bacon: Choose a bacon that is not too thick or too thin. I used Coleman naturally uncured hickory-smoked bacon, but any good-quality smoked bacon will work.
- Dried herbs: Use thyme, rosemary, marjoram, oregano, or dill.
- Mustard: Use spicy brown, yellow, or Dijon mustard.
- Brown sugar: If preferred, you can use all honey.
How To Make Bacon-Wrapped Pork Tenderloin
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the honey, light brown sugar, thyme, onion powder, garlic powder, salt, black pepper, and mustard.
- Using a spoon or a brush, slather half of the glaze over the pork tenderloin.
- Roll the tenderloin up in the bacon. Slather the remaining glaze over the bacon.
- Roast until the bacon browns and the pork tenderloin cooks through.
Preparation Tips
- There is a lot of flexibility with the spices in this recipe. If you want to add a little kick, add Cajun or Creole seasoning, ground cayenne pepper, or chopped chipotle peppers in adobo sauce.
- Slightly overlap the bacon on a cutting board. Roll the pork tenderloin up and place it seam-side down in a cast-iron skillet. It does not have to be perfect.
- Don’t overbake the pork tenderloin. Pork is done when it reaches an internal temperature of 145° Fahrenheit. An instant-read meat thermometer comes in very handy in the kitchen.
- Let the tenderloin rest under an aluminum foil tent for 10 minutes before slicing.
More Pork Recipes
Bacon Wrapped Pork Tenderloin
This delicious bacon-wrapped pork tenderloin is slathered with a honey mustard sauce, wrapped in smoked bacon, slathered again with honey mustard sauce, and baked to golden brown perfection.
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Servings: 4 servings
Calories: 358kcal
Ingredients
- 1¼ lb pork tenderloin
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons spicy brown mustard
- 6-8 slices smoked bacon
Instructions
- Preheat the oven to 400 degrees.
- Mix the honey, light brown sugar, thyme, onion powder, garlic powder, salt, black pepper, and mustard in a small bowl.
- Using a spoon or a brush, slather half of the glaze over the pork tenderloin.
- Place the bacon overlapping on a cutting board or work surface. Roll the pork tenderloin in the bacon and place it seam side down. Slather the remaining glaze over the bacon.
- Bake for 22-25 minutes or until the bacon is crispy and the pork reaches an internal temperature of 145 degrees. For extra-crispy bacon, turn the broiler on low for the last 2 minutes of roasting. Let the pork rest 10 minutes before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short intervals until warm.
Nutrition
Calories: 358kcal | Carbohydrates: 13g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 647mg | Potassium: 653mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg
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Kimberlee
Thanks for the tip about searing the tenderloin before baking. That step really helped lock in flavor. It was delicious!
Beth Pierce
Thank you, Kimberlee!