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.
- 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: 217kcal
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 tablesoons spicy brown mustard
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: 217kcal | Carbohydrates: 12g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 370mg | Potassium: 579mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 19mg | 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!
Clarice
OMG, this is so good! We tried the recipe last night and it completely blew us away. It was incredibly delicious and surprisingly easy to prepare too. Thank you so much for sharing this recipe. We’re already planning to make it again on Sunday!
Beth Pierce
The pleasure is all mine, Clarice! I am so glad that you liked it.
Jerry G
I love how the smoky, crispy bacon acts like a flavor armor, sealing in the juices of the lean pork so every slice stays tender and rich instead. Thanks for the recipe, Beth!
Tammy
This came out so delicious! Wrapping the tenderloin in bacon was a perfect idea…cannot wait to have the leftovers for dinner later!
Beth Pierce
Thanks, Tammy! So happy that you liked it.
Lora
This came out so flavorful and juicy, with the bacon adding the perfect smoky bite. I loved the honey mustard glaze, especially with roasted potatoes and broccoli on the side.
Beth Pierce
So happy that you liked it, Lora!
Catalina
Tender inside with crispy bacon outside. I’ll definitely make this again!
Ben
Fan-freaking-tastic. I made it for dinner last night and had it for lunch as a sandwich this afternoon.
Terri
This is amazing. I love the smoky bacon with the pork. It was perfect with some mashed potatoes.