This post may contain affiliate links. Please see our disclosure policy.
This Bacon-Wrapped Pork Tenderloin Recipe, starring lean pork tenderloin, salty bacon, and sweet maple syrup, uses 5 simple ingredients to deliver an impressive dinner that is easy enough to pull off on a busy weeknight.
Serve Bacon-Wrapped Pork Tenderloin with Roasted Brussels Sprouts and Hasselback Sweet Potatoes or Air Fryer Baked Potatoes for a family-favorite meal.
Double the Pork, Double the Flavor
Pork tenderloin is a lean cut of meat that is full of protein and low in fat. It also has a reputation of easily drying out and becoming tough and flavorless. This recipe ensures you avoid that and instead delivers tender, juicy pork tenderloin with ease!
What sets this bacon-wrapped recipe apart are a few elements.
- The Bacon. Wrapping the pork tenderloin in bacon obviously adds a crispy, smoky element to the pork tenderloin. But it does more than just add flavor the tenderloin. As the pork tenderloin bakes, the fat from the bacon renders into the pork tenderloin, helping to prevent it from drying out.
- The Maple Glaze. Maple syrup is a natural compliment to pork and it balances out the salty goodness of the bacon.
- Baked to Perfection. Roasting the bacon-wrapped pork tenderloin on an oven-safe rack using an oven-safe digital thermometer allows the tenderloin and bacon to cook evenly and ensures the pork tenderloin is cooked to the RIGHT temperature, which is key to it remaining juicy!
Whether you need a meal to WOW company or a quick and easy dinner on a busy weeknight, this Bacon-Wrapped Pork Tenderloin always delivers!
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients & Equipment
- Pork Tenderloin: Pork tenderloin is often is sold in packages of two. Double the recipe or freeze one for future use. And be sure to use pork tenderloin, not pork loin--two different cuts of pork.
- Bacon: Pork bacon is best here, as the fat and flavor will help to keep the tenderloin juicy and moist. I recommend nitrate-free bacon when possible.
- Seasoned Salt: Rather than just salt and pepper, use seasoned salt to add a bit of savory element to the pork.
- Maple Syrup + Cayenne: Pure maple syrup plus a pinch of cayenne pepper creates a sweet and slightly spicy glaze. Feel free to omit the cayenne if you are sensitive to spice.
- Sheet Pan with Oven-Safe Baking Rack: Using a rack over a sheet pan will allow the air to circulate evenly around the pork tenderloin, ensuring the bacon gets crispy and the pork cooks evenly.
- Oven-Safe Digital Thermometer: To guarantee perfect results and prevent overcooking or undercooking your pork tenderloin. (And then use that thermometer to ensure perfect results when making ribeye steaks, a New York Strip roast, roasted turkey, and so much more!)
How to Make Bacon-Wrapped Pork Tenderloin
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Remove Silver Skin from Pork Tenderloin. To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a "tab" to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane.
- Season the Pork Tenderloin. Even though the pork tenderloin will be richly seasoned with the bacon and maple syrup, you want to take every opportunity to add flavor to the pork tenderloin, so sprinkle evenly with seasoned salt.
- Wrap Pork Tenderloin with Bacon. Place the seasoned pork tenderloin on top of 4 to 5 strips of bacon. Wrap the bacon around pork tenderloin in a single layer, trying to not overlay the bacon strips, so that the bacon evenly cook and become crispy.
- Glaze with Maple Syrup. Combine maple syrup and cayenne pepper (if using) in a small dish and use that to brush the bacon-wrapped pork tenderloin.
- Bake. According to the Pork Council, pork is done when it reaches a temperature of 145℉ (63℃). The best way to achieve this temperature is to insert the probe of a oven-safe digital thermometer into center of the pork tenderloin and set the alarm for 145℉.
- Rest Before Serving. It is always wise to let meat to rest 10 minutes prior to slicing and serving. This allows the juices to redistribute through the pork, keeping it tender and juicy.
Serving Suggestions
Bacon-Wrapped Pork Tenderloin will be the star of dinner! But that doesn't mean you should forget the side dishes. Below are a few suggestions to complete your dinner menu.
- On the Side: Try serving this bacon-wrapped pork tenderloin with orzo rice, mushroom rice pilaf, Instant pot sweet potatoes, or parsley potatoes for a hearty, filling dinner.
- Add Some Veggies: Round out dinner with a salad and or vegetables for a balanced meal. I find this pork tenderloin pairs beautifully with a spinach bacon salad (perfect for leftover bacon!), green beans almondine, or roasted asparagus.
More Delicious Pork Recipes
- Air Fryer Pork Chops
- Balsamic Pork Tenderloin
- Apple Pork Chops
- Honey Garlic Pork Chops
- Instant Pot Pork Chops
- Crockpot Pulled Pork
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bacon Wrapped Pork Tenderloin
Ingredients
- 1 (1-2 pound) pork tenderloin
- 1 teaspoon seasoned salt, or ½ teaspoon kosher salt
- 4-5 strips thick-cut bacon
- 2 tablespoons pure maple syrup
- 1 pinch cayenne pepper, optional
Instructions
- Preheat the oven to 400℉ (200℃). Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
- To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a "tab" to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane.
- Season the pork tenderloin liberally with 1 teaspoon seasoned salt. Rub the salt into the surface of the pork tenderloin and then shake 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. Combine 2 tablespoons pure maple syrup with 1 pinch cayenne pepper, and then brush over top of the bacon.
- Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145℉ (63℃). This is about 18-22 minutes.
- Remove the pork from the oven and let rest for 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 but updated in 2024.
This pork was so tender and juicy, I could not get enough of it!! I already saved this recipe and will be making it again for Thanksgiving, honestly probably will be making it before then too 🙂
I am so happy to hear you enjoyed it so much Lily! Thank you for sharing and I think it is a great idea to prepare this for Thanksgiving.
My family LOVED this!! It was so easy to make too. I am definitely making this again.
YAY! I love when an easy meal pleases the family! Glad this is one of them for you!
This pork was fabulous! It was juicy and tender, and you can never go wrong with bacon!
Thanks for sharing! I am so happy to hear you enjoyed.
My family loved this. It was very easy and very tasty. The pork stayed moist and tender and was also very flavorful.
I love hearing that Melissa! Thank you for sharing 🙂
My husband has been talking about wanting to do a bacon wrapped pork tenderloin so here is the perfect recipe! I love how you've simplified it so it's a no-fuss recipe. I love how the bacon has crisped around the tenderloin and is holding it all together in one yummy package.
Isn't is so much easier than you thought? So glad you enjoyed!
Yay! I was looking for something a little fancy to serve at a dinner party and this recipe is perfect! Thanks for sharing!
I am so glad you and your guests enjoyed!