Bacon wrapped pork tenderloin is an elegant meal and so easy to make!
Pork tenderloin is seasoned and wrapped in bacon and oven-roasted to juicy perfection!
Juicy and tender, sweet and salty, this pork tenderloin will hit all the right notes.
Best Pork Entree!
- Bacon wrapped pork tenderloin is one of the best low-carb recipes!
- It’s an elegant entree that is so easy!
- With just 5 ingredients, it’s ready in minutes!
- Make it ahead and enjoy all week in sandwiches, stir fries and on salads.
Just 5 Ingredients!
Pork Tenderloin – Pork tenderloin (not a loin) is long and thin, about 7 to 8 inches and 2 inches in diameter. Frozen tenderloins should be thawed.
Bacon – Thinner sliced bacon works best in this recipe. Look for uncured or smoked bacon and avoid brands that have added sugar in their curing process.
Seasonings – Low carb brown sugar sweetener, and low carb maple syrup are interchangeable in this recipe, so use what is on hand. Dijon mustard is the perfect flavor partner with the sweetness of the brown sugar, but you can use a grainy or brown mustard, check for added sugars.
Variations – You can omit the Dijon and brown sugar sweetener for a simple herbed garlic rub, or a zesty southwestern blend which will taste great with the bacon! Or first stuff with mushrooms before wrapping with bacon for a delicious variation.
How to Make Bacon-Wrapped Pork Tenderloin
- Prepare the seasoning mix and set aside. Brush half the glaze over the pork.
- Wrap the pork with bacon and secure with toothpicks, if needed (as per the recipe below).
- Bake tenderloin until a meat thermometer reaches 145°F in the center.
- Make a sauce with the pan juices and remaining glaze and generously brush over the pork
Allow the meat to rest about 5 minutes before slicing.
Tips for Success
- Bacon-wrapped pork tenderloin can be prepped in the morning and kept in the refrigerator until ready to roast.
- The key to success in this recipe is to use a meat thermometer, as pork is very lean it’s easy to overcook it. If in doubt, remove the pork at 140°F and cover it with foil, as it will continue to cook.
- Always let the meat rest before slicing so the juices can recirculate back into the meat, keeping it juicy even after it’s cooled. This really makes a big difference, so don’t skip it.
Leftover Pork Tenderloin
Store leftover bacon-wrapped pork tenderloin in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet on the stovetop. Try slicing into medallions to use in this creamy dijon pork medallions, recipe, just skip the cooking step and slice leftover pork into medallions to add to the sauce.
Freeze slices between sheets of parchment paper so they don’t stick together, then place them in zippered bags for up to 6 weeks. Add leftovers to egg roll in a bowl or make it into sandwiches with cloud bread, or lettuce wraps.
Low Carb Bacon Wrapped Recipes
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Bacon Wrapped Pork Tenderloin
Equipment
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.
- Refrigerate or freeze leftovers in an airtight container, and use up leftovers in other recipes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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