Bacon Wrapped Pork Tenderloin
Bacon wrapped pork tenderloin is tender, juicy, and packed with flavor. A sweet-and-smoky spice rub takes it to the next level!
Servings: 3
Ingredients
- 1 pork tenderloin, about 1 to 1.5 lbs.
- 1 tablespoon Dijon mustard
- 1 tablespoon packed brown sugar
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more as desired
- ¼ teaspoon smoked paprika
- 8 to 10 slices bacon (we recommend regular bacon, not thick cut)
Instructions
- Preheat oven to 400°F. Spray a 9 x 13 inch roasting pan with nonstick cooking spray for easier clean-up.
- If present, trim any excess fat or silver skin from the pork tenderloin.1 pork tenderloin, about 1 to 1.5 lbs.
- In a small bowl, mix together the mustard, brown sugar, chili powder, garlic powder, salt, pepper, smoked paprika.1 tablespoon Dijon mustard, 1 tablespoon packed brown sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more as desired, ¼ teaspoon smoked paprika
- Arrange the bacon slices in a single layer on a cutting board, slightly overlapping them (see photos). Pat pork tenderloin dry with a paper towel and place it on top of the bacon.8 to 10 slices bacon
- Rub the spice mixture evenly over the pork tenderloin, ensuring it is well coated. .
- Fold the bacon over the pork tenderloin, overlapping as needed. Carefully flip the bacon wrapped tenderloin over and place it in the prepared pan so the ends of the bacon are underneath the tenderloin. If you’re having difficulty, you can use toothpicks or kitchen twine to secure the bacon (see note).
- Roast in the preheated oven for 30 to 45 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer (the time range is long because it will vary based on the thickness of your pork tenderloin, the starting temperature of the pork, and your oven).
- Remove the pork tenderloin from the oven and let it rest for 5 to 10 minutes before slicing.
- If you used them, remove the toothpicks or kitchen twine before slicing and serving. Slice the tenderloin into medallions and serve.
Notes
- Servings: The number of servings will vary depending on the size of the pork tenderloin, and how many sides you're serving with it. Nutrition information is calculated for a 6 oz. serving of bacon wrapped pork.
- Twine/Toothpicks: In testing this recipe, we found it wasn't necessary to use twine or toothpicks. Simply placing the pork in the pan with the ends of the bacon underneath is enough to hold it together.
- Storage & Reheating: Promptly refrigerate leftover bacon wrapped pork tenderloin in an airtight container for 3 to 4 days. To freeze, wrap the pork tenderloin well, or place in a freezer-safe cotainer. It will keep for up to 3 months. Thaw in the refrigerator before reheating. To reheat, place the bacon wrapped pork tenderloin in a baking pan and cover it with foil. Reheat in a 350ºF oven until warmed through.
Nutrition
Serving: 6oz. | Calories: 470kcal | Carbohydrates: 6g | Protein: 43g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 926mg | Potassium: 816mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 2mg
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