Crispy bacon, tender pork, plus a sweet and tangy glaze make this Bacon Wrapped Pork Tenderloin an easy weeknight dinner that feels special enough for any holiday.
Holly’s Recipe Highlights
- Flavor: The rich, smoky bacon layer bastes every juicy pork bite with savory flavor while the slightly sticky, carmelized Dijon glaze provides a bold and zesty kick.
- Prep Note: This beginner friendly recipe can be prepped ahead of time. Simply brush, wrap, and refrigerate until you are ready to bake.
- Recommended Tools: A foil-lined sheet pan keeps cleanup easy, and an instant-read thermometer ensures perfectly cooked, juicy pork every time.
- Serving Suggestions: I’ve served this bacon-wrapped pork tenderloin, sliced into medallions, for a family or holiday dinner with a few low carb sides. Try it with green beans or a broccoli casserole for a special meal that isn’t fussy.
Ingredient Essentials
- Pork Tenderloin: Do not confuse pork loin with pork tenderloin. Tenderloin cooks quickly and stays tender when cooked to the perfect temperature, while pork loin takes longer to cook. Before cooking tenderloin, trim off the silver skin first.
- Bacon: Use thin or regular cut bacon because it wraps easily and crisps up faster. If using thick-cut, plan on a slightly longer broil to crisp it up.
- Sweetener: Low-carb brown sugar sweetener and maple syrup are interchangeable in this recipe, so use whichever is on hand.
- Dijon: Dijon mustard is the perfect flavor partner with the sweetness of the brown sugar. Remember to check for any added sugar in the mustard.
- Variations: Add smoked paprika or chili flakes to the glaze for toasty heat, or swap the Dijon for spicy brown mustard if you want a bolder bite. Instead of oven roasting, you can cook this low carb pork tenderloin on a grill over indirect heat, just watch for flare-ups from the bacon fat.
How to Make Bacon Wrapped Pork Tenderloin
- Prepare the seasoning mix and set it aside. Brush half the glaze over the pork.
- Wrap the pork with bacon and secure with toothpicks.
- Bake tenderloin (full recipe below).
- Make a sauce with the pan juices and remaining glaze, then generously brush over the pork
Holly’s Tenderloin Success Tricks
- Tuck the skinny end of the pork under itself before wrapping so the tenderloin is a consistent width, and will cook evenly all the way through.
- If your bacon strips are short, overlap them a little and use toothpicks to keep them in place.
- Check with an instant read thermometer and pull the pork at 140°F. Rest it under foil to finish cooking, and keep it perfectly juicy.
- For bacon that crunches, broil it at the end.
- If the glaze looks thin, brush it on after broiling so it sticks and becomes shiny.
Next Day Pork Plans
Refrigerate cooled leftovers in an airtight container for up to 4 days. To reheat, warm pork medallions in a covered skillet over low heat with a splash of water or broth, or microwave at reduced power.
Cool tenderloin, slice, and freeze in a single layer, then transfer to a freezer bag for 2 months. Leftovers can be used in lettuce wraps, chopped into a salad, or reheated and served over cauliflower rice with extra glaze.
More Pork Favorites
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Bacon Wrapped Pork Tenderloin
Juicy pork tenderloin wrapped in crispy bacon and brushed with a sweet-tangy Dijon glaze, baked fast and finished with a quick pan-juice sauce.
Ingredients
- 1 pound pork tenderloin trimmed
- 8 slices bacon
- ¼ cup low carb brown sugar sweetener
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil.
- In a small bowl combine the brown sugar sweetener, Dijon mustard, salt and pepper. Reserve half of the mustard glaze for serving and brush the remaining glaze over the pork.
- Wrap the pork in bacon, using toothpicks to secure if needed.
- Place pork on prepared baking sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145°F.
- If desired, broil 2-3 minutes to crisp bacon.
- Mix 2 tablespoons of the juices from the pan with the reserved mustard glaze and generously brush over the pork. Allow to rest for at least 5 minutes before slicing.
Notes
- Bacon wrapped pork tenderloin can be cooked on the grill if desired. Watch carefully as the bacon grease can flare up.
- Prep in the morning and refrigerate until ready to cook. Set at room temperature 30 minutes before cooking.
- Use a meat thermometer to ensure you do not overcook the pork. Remove once it reads 140˚F in the thickest part, cover with foil. The temp will continue to rise as it rests.
- Broil for 2 minutes at the end if you desire crispy bacon.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.
Nutrition Information
Calories: 216kcal | Carbohydrates: 12g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 701mg | Potassium: 538mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 14IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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