Bacon-Wrapped Pork Tenderloin - Healthy Recipes Blog (2024)

Ingredients

You'll only need a few simple ingredients to make bacon-wrapped pork tenderloin. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Oil spray: Used to grease the roasting rack.
• Honey: You can use a sugar-free syrup instead of honey.
• Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard.
• Seasonings: I keep it simple and use kosher salt, black pepper, and garlic powder.
• Pork tenderloin: I usually get a piece that weighs around 1.25 pounds.
• Bacon strips: Pick medium bacon slices - not thick or thin.

Variations

• The best way to vary this recipe is by adding more spices. You can add ½ teaspoon of any of the following: onion powder, paprika, or dried thyme.
• If you like spicy food, add a tablespoon of sriracha or any other hot sauce to the honey-mustard mixture. You can also use hot mustard.

Despite the impressive presentation, making bacon-wrapped pork tenderloin is easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Start by mixing the honey-mustard glaze. Divide it into two portions. You want to separate the portion you'll spread on the cooked meat from the portion you'll spread on the raw meat.

Next, season the pork.

Wrap the pork in bacon.

Brush the top and sides of the pork with half the glaze.

Roast the pork to medium doneness for about 40 minutes in a 450°F oven. Loosely cover it with foil after the first 15 minutes. Otherwise, the bacon will burn. Let the pork rest, then brush it with the remaining glaze.

Slice and serve.

Expert Tips

• I cook the pork to 145°F, which is medium doneness. A few years ago, the USDA lowered its safe temperature for whole cuts of pork from 160°F to 145°F, with a 3-minute rest period. So, thankfully, we can now cook whole cuts of pork to a wonderfully juicy, slightly pink medium temperature. There's no need to dry them out completely!
• I typically use a 1.25-pound pork tenderloin in this recipe. If yours is bigger - they can sometimes be as big as 1.5 pounds - roast it for 5-10 minutes longer.

Is it OK if cooked pork is pink in the middle?

Yes! As explained above, it is now considered acceptable to cook whole cuts of pork to an internal temperature of 145°F, which means the meat will be slightly pink. Ground pork, however, should be cooked to 160ºF.

Should I cook the pork covered?

Since I cook it in a hot oven (450ºF), I find it best to loosely cover the pork with foil after the first 15-20 minutes to protect the top and prevent it from burning.

How do you keep pork tenderloin from drying out?

It's best to cook it in a hot oven for a relatively short time rather than use a moderate oven and cook it for longer. And another great way to keep it juicy is to wrap it in bacon!

Serving Suggestions

Since I cook it in a 450ºF oven, I like to serve bacon-wrapped pork tenderloin with a side dish that I can cook in the same oven, such as:

• Roasted broccoli
• Avocado fries
• Roasted peppers
• Carrot chips
• Eggplant chips
• Roasted zucchini
• Roasted okra

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them covered in the microwave at 50% power.

If you'd like to crisp up the bacon, reheat the leftovers in a 350°F oven until heated through.

Bacon-Wrapped Pork Tenderloin

Thisbacon-wrapped pork tenderloinis life-changing. The bacon adds flavor and fat to the lean pork, making it juicy and flavorful.

Servings: 4 servings

Calories: 391kcal

Add Your Own Notes

Nutrition per Serving

Serving: 0.25recipe | Calories: 391kcal | Carbohydrates: 9g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Sodium: 782mg | Fiber: 0.1g | Sugar: 8g