I remember a weeknight when the clock was against me and I wanted something impressive but fast, so I wrapped a pork tenderloin in bacon and it became the go to dinner that week, the Bacon Wrapped Pork Tenderloin felt fancy but came together with pantry staples and a single oven sheet.
Why You’ll Love It
This recipe works on busy nights. It feels special but takes little hands on time. Families and dinner guests will enjoy the savory, crispy bacon and juicy pork inside. It pairs well with simple sides and lets you get a hot meal on the table without fuss.
Serves 4
Prep Time: 15 |
Cook Time: 25 |
Total Time: 40
Ingredients
- 1.5 lb pork tenderloin, trimmed
- 8 slices bacon (about 6 oz)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 lb baby potatoes, halved
- 2 tbsp olive oil for potatoes
- 1 sprig fresh rosemary for garnish
- Toothpicks as needed
Instructions
- Preheat oven to 400 F and line a rimmed baking sheet with foil for easy cleanup.
- Pat pork dry and rub with olive oil, salt, pepper, smoked paprika, and minced garlic.
- Spread Dijon mustard over the tenderloin, then sprinkle brown sugar evenly.
- Lay bacon slices slightly overlapping on a work surface and place the tenderloin on top, then wrap bacon around the pork and secure ends with toothpicks if needed.
- Toss halved baby potatoes with 2 tbsp olive oil, a pinch of salt, and pepper and arrange them on one side of the baking sheet. Place the bacon wrapped tenderloin on the other side.
- Roast in the oven 20 to 25 minutes until bacon is crisp and an instant read thermometer reads 145 F in the thickest part of the pork. Rotate the pan once at 12 minutes for even browning.
- Remove from oven and tent loosely with foil, rest 5 to 10 minutes before slicing into medallions. Serve with roasted potatoes and a rosemary sprig.
Tips & Tricks
- Dry the pork well so the seasoning sticks and bacon crisps better.
- Use an instant read thermometer to avoid overcooking. Aim for 145 F then rest.
- If bacon is browning too fast, tent loosely with foil midway.
- Let the meat rest before slicing to keep it juicy.
- Use thin or regular bacon for even wrapping; very thick bacon may not crisp fully in this time.
Serving Ideas
- Weeknight family dinner with a simple green salad.
- Slice and serve for meal prep lunches over rice or mixed greens.
- Make it the centerpiece for a casual weekend dinner with roasted root vegetables.
- Serve sliced on crusty bread as hearty sandwiches for a crowd.
- Pair with steamed green beans and a glass of crisp white wine for guests.
Frequently Asked Questions
How do I know when the pork tenderloin is done
Use an instant read thermometer in the thickest part, target 145 F, then rest 5 to 10 minutes before slicing
Can I cook this in an air fryer instead of the oven
Yes small tenderloins fit in many air fryers, cook at 400 F for about 15 to 20 minutes checking temperature, rotate if needed for even browning
What if the bacon is not crispy after cooking
Place the sheet pan under the broiler for 1 to 2 minutes while watching closely, or increase oven temp to 425 F for the last 5 minutes
Can I use prosciutto instead of bacon
Yes prosciutto will crisp differently and give a saltier, more delicate finish, check doneness sooner since it is thinner
Bacon Wrapped Pork Tenderloin
This recipe works on busy nights. It feels special but takes little hands on time. Families and dinner guests will enjoy the savory, crispy bacon and juicy pork inside. It pairs well with simple sides and lets you get a hot meal on the table without fuss.
Ingredients
- 1.5 lb pork tenderloin, trimmed
- 8 slices bacon (about 6 oz)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 lb baby potatoes, halved
- 2 tbsp olive oil for potatoes
- 1 sprig fresh rosemary for garnish
- Toothpicks as needed
Instructions
- Preheat oven to 400 F and line a rimmed baking sheet with foil for easy cleanup.
- Pat pork dry and rub with olive oil, salt, pepper, smoked paprika, and minced garlic.
- Spread Dijon mustard over the tenderloin, then sprinkle brown sugar evenly.
- Lay bacon slices slightly overlapping on a work surface and place the tenderloin on top, then wrap bacon around the pork and secure ends with toothpicks if needed.
- Toss halved baby potatoes with 2 tbsp olive oil, a pinch of salt, and pepper and arrange them on one side of the baking sheet. Place the bacon wrapped tenderloin on the other side.
- Roast in the oven 20 to 25 minutes until bacon is crisp and an instant read thermometer reads 145 F in the thickest part of the pork. Rotate the pan once at 12 minutes for even browning.
- Remove from oven and tent loosely with foil, rest 5 to 10 minutes before slicing into medallions. Serve with roasted potatoes and a rosemary sprig.
Conclusion
This Bacon Wrapped Pork Tenderloin is a weekday champion. It looks like effort but uses one pan and common ingredients. Timing is predictable and the results are reliably juicy with crisp bacon. Trust the thermometer, rest the meat, and adapt the rub to your family taste. Make it ahead when you can and slice it thin for easy meals through the week.
