A humble pork tenderloin is transformed into a spectacular entree when glazed 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.
Bacon makes everything better, doesn’t it?
In the case of pork tenderloin, that theory proves to be true indeed.
Pork Tenderloin is a lean cut of meat that is full of protein and when prepared right, is juicy, flavorful. But when prepared without are, pork tenderloin can easily dry out and become tough and flavorless.
By roasting to the right temperature and wrapping in bacon, this pork tenderloin is swoon-worthy!
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.
I also add a maple glaze to the bacon, because maple and pork are a match made in heaven! Not to mention the maple syrup helps to balance the saltiness from the bacon in this recipe.
Bacon-Wrapped Pork Tenderloin is one of those meals that does not require many ingredients or much time to prepare. It is simple, easy, yet delicious–just be sure to follow my secrets!
Secrets to Perfect Pork Tenderloin
- 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 it’s fat.
- Cook to 145 degrees. 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. If you take it out of the oven at 140 degrees, it will rise to 145 degrees after resting. Cooking past 145 degrees will cause your pork tenderloin to dry out.
- 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.
How to Make Pork Tenderloin Wrapped in Bacon
- Remove any silver skin from pork tenderloin.
- Rub seasoned salt all over the surface of pork, shake off any excess salt.
- 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.
- Remove the pork tenderloin from the oven and tent with foil.
- Let rest for 10 minutes. This keeps the juice inside the pork tenderloin.
- Place bacon-wrapped tenderloin on cutting board and slice into 1-inch slices.
More Pork Tenderloin Recipes
Be sure to follow my three tips for perfectly roasted pork tenderloin and you are sure to have a meal that will impress the toughest critics.
Bacon Wrapped Pork Tenderloin
- 1 pork tenderloin
- 2 teaspoons seasoned salt
- 4 strips bacon
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees. Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
- Trim silver skin from pork tenderloin.
- Season the pork tenderloin liberally with seasoned salt. Rub the seasoned salt over the surface of the pork tenderloin. Shake off excess seasoned salt.
- Lay the pork tenderloin over the strips of bacon. Wrap the bacon tightly around the pork tenderloin, trying to not overlap bacon.
- Place pork tenderloin on prepared pan, bacon seam side down. Brush the top of the pork tenderloin with the maple syrup.
- Insert digital thermometer inside pork tenderloin and roast until a thermometer reaches 145 degrees. This is about 20-22 minutes--but it is best to use a digital thermometer.
- Remove pork from oven and let rest for 10 minutes before slicing and serving.