Name: Bacon Wrapped Pork Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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Bacon-Wrapped Pork Tenderloin is a show-stopping EASY dinner recipe! 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.

Bacon Wrapped Pork Tenderloin sliced on wooden cutting board.

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!

How to Make Bacon-Wrapped Pork Tenderloin

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Prepare Sheet Pan with Oven-Safe Baking Rack. Line a rimmed baking sheet with foil and place an oven-safe baking rack on top of the baking pan. This will allow the air to circulate evenly around the pork tenderloin, evenly cooking it and allowing the bacon to become crispy.
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. I like to use seasoned salt, which adds a bit of savory element to the pork. Feel free to simply use salt and pepper.
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.

Bacon being wrapped around pork tenderloin.

Glaze with Maple Syrup. I like to add a pinch of cayenne pepper to the maple syrup to add a little kick which compliments the sweet and salty flavor of the bacon-wrapped pork tenderloin.

Brushing maple syrup over bacon wrapped tenderloin.

Bake the Pork Tenderloin Until it Reaches 145 degrees F. According to the Pork Council, pork is done when it reaches a temperature of 145 degrees F. Use a digital oven-safe 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!)

Oven Roasted Pork Tenderloin wrapped in baconon Baking Sheet.

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.

Sliced Pork Tenderloin that has been wrapped in bacon.

Storage Instructions

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.

More Delicious Pork Recipes

If you tried this recipe for Bacon-Wrapped Pork Tenderloin, please leave a comment and review below.

Bacon Wrapped Pork Tenderloin

This Bacon-Wrapped Pork Tenderloin recipe uses 5 simple ingredients to deliver an impressive dinner that is easy enough to pull off on a busy weeknight.

5 from 6 votes

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Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 30

Servings:

Calories: 322kcal

Author: Kristen Chidsey

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℉. Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
Remove as much of the fat as possible from the tenderloin, simply pulling it off with your fingers. To remove the silver skin, (a strip of fat that looks like packing tape), slip the knife blade just under the silver skin, 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 silver skin, leaving the meat behind.
Season the pork tenderloin liberally with the 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 the maple syrup and cayenne pepper and brush over top of the bacon.
Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145 degrees F. This is about 18-22 minutes.
Remove the pork from the oven and let rest for 10 minutes before slicing and serving.

Equipment Needed

Notes

Doubling the Recipe: Most pork tenderloins are sold in packages of two, so feel free to double the recipe, roasting both pork tenderloins side by side on the same baking rack.

Controlling Sodium: Simply omit the seasoned salt or salt seasoning. The sodium from the bacon will season the pork as it cooks.

Storage: 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.

Nutrition

Course Main Course

Cuisine American

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This post was originally published in 2018 but updated in 2024.