Humble pork tenderloin is transformed into a spectacular entree when wrapped in bacon and glazed in sweet maple syrup. This Bacon-Wrapped Pork Tenderloin is an easy, yet impressive dinner--perfect for a weeknight meal or to entertain company.
Pork Tenderloin is a lean cut of meat that is full of protein, low in fat, and when prepared right, is juicy, and flavorful. But pork tenderloin is not handled with care, it can easily dry out and become tough and flavorless.
This recipe for Bacon-Wrapped Pork Tenderloin guarantees perfect results EVERY TIME! By roasting the pork to the right temperature and wrapping it in bacon, the pork stays juicy and flavorful. The fat from the bacon renders into the pork tenderloin as it bakes, giving this lean meat incredible flavor while keeping the pork tenderloin from becoming dry. Not to mention the maple syrup glaze added that helps to balance the saltiness of the bacon.
Bacon-Wrapped Pork Tenderloin is one of those meals that does not require many ingredients or much time to prepare. It is simple, easy, and delicious--just be sure to follow my secrets!
How to Make Pork Tenderloin Wrapped in Bacon
- Remove any silver skin from pork tenderloin.
- Sprinkle with seasoned salt, or simply kosher salt, and rub it into the surface of the pork. Shake off any excess salt so that your pork does not end up overly salty.
- Place pork tenderloin on top of 4 to 5 strips of bacon.
- Wrap bacon around pork tenderloin in a single layer, trying to not overlay the bacon strips--this will help ensure the bacon cooks evenly in the amount of time it takes the pork to cook through.
- Brush maple syrup generously over bacon.
- Line a rimmed baking sheet with foil and place an oven-safe baking rack on top of the baking pan.
- Place the pork tenderloin on the prepared baking sheet, with the bacon seam side down.
- Stick an oven-safe digital thermometer into the center of the pork tenderloin.
- Roast the pork tenderloin until the thermometer reads 145 degrees F.
- Remove the pork tenderloin from the oven and tent loosely with foil.
- Let rest for 10 minutes. This keeps the juice inside the pork tenderloin.
- Place bacon-wrapped tenderloin on a cutting board and slice into 1-inch slices.
- Serve as desired.
Tips to Remember
Be sure to follow these three tips for perfectly roasted pork tenderloin and you are sure to have a meal that will impress the toughest critics.
- Use the right pan. Roast pork tenderloin on a baking rack on top of a baking sheet so that air will circulate around the pork tenderloin, allowing it to roast evenly and the bacon to render off its fat.
- Cook to 145 degrees F. Use a digital thermometer and cook pork tenderloin to only 140-145 degrees. According to the Pork Council, pork is done when it reaches a temperature of 145 degrees F. If you take it out of the oven at 140 degrees F, it will rise to 145 degrees F after resting. Cooking past 145 degrees F will cause your pork tenderloin to dry out. Use a digital oven-safe thermometer to guarantee perfect results and prevent overcooking or undercooking your pork tenderloin.
- Rest your Pork. Be sure to rest the pork tenderloin for 10 minutes before slicing and serving, as this allows the juices to redistribute through the pork, keeping every bite flavorful and juicy.
Pork Tenderloin is best served immediately, as it can dry out when reheated. However, leftovers can be stored in a sealed container for up to 3 days in the refrigerator and reheated in a 325-degree F oven until just warm, about 15-20 minutes.
Yes! Most pork tenderloins are sold in packages of two, so this recipe is easy to double.
Simply omit the seasoned salt or salt seasoning. The sodium from the bacon will season the pork as it cooks.
If you tried this recipe for Bacon-Wrapped Pork Tenderloin, please leave a comment and review below.
Bacon Wrapped Pork Tenderloin
- 1 pork tenderloin between 1-1.5 pounds
- 1 teaspoons seasoned salt or kosher salt
- 4-5 strips bacon
- 2 tablespoons pure maple syrup
- Preheat the oven to 400 degrees F. Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
- Remove as much fat as possible from the tenderloin, simply pulling it off with your fingers. To remove the silverskin, (a strip of fat that looks like packing tape), slip the knife blade just under the silverskin, making a “tab” to hold on to. Then, holding the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to take off only silverskin, leaving the meat behind.
- Season the pork tenderloin liberally with the seasoned salt. Rub the salt into the surface of the pork tenderloin, shaking off any excess.
- Lay the pork tenderloin over the strips of bacon. Wrap the bacon tightly around the pork tenderloin, trying to not overlap bacon, so that the bacon will evenly cook and become crispy.
- Place pork tenderloin on prepared pan, bacon seam side down. Brush the top of the pork tenderloin with the maple syrup.
- Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145 degrees F. This is about 20-22 minutes--but it is best to use a digital thermometer.
- Remove the pork from the oven and let rest for 10 minutes before slicing and serving.
This post was originally published in 2018 but updated in 2021.