Bacon Wrapped Pork Tenderloin is the kind of dinner that feels like a treat but is easy enough for a weeknight. Juicy pork stays tender inside while the bacon crisps up perfectly on the outside. A quick maple-brown sugar glaze makes every bite a little sweet, a little smoky, and full of flavor. It’s simple, impressive, and guaranteed to bring smiles to the table.
Why This Bacon Wrapped Pork Tenderloin Is a Weeknight Win
- Fast prep time lets you get dinner on the table quickly.
- Easy cleanup means less hassle after cooking.
- The big flavor will please everyone at the table.
Ingredients You Will Needs:
- 1 (1 1/2 – 2 pound) pork tenderloin, trimmed of silver skin
- 1 pound thick-cut bacon, slices halved lengthwise if necessary
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup brown sugar (packed)
- 2 tablespoons maple syrup
How to Make Bacon Wrapped Pork Tenderloin (3 Steps & Timing)
Prepare the Pork:
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, and onion powder. Rub this spice mixture all over the pork.
Wrap the Pork:
In another small bowl, combine brown sugar and maple syrup. Lay the bacon slices on plastic wrap or parchment paper, slightly overlapping. Place the seasoned pork in the center. Using the wrap, tightly cover the pork with bacon and tuck in the ends. Slide toothpicks in if needed to hold it together. Brush the bacon-wrapped pork tenderloin with the brown sugar-maple syrup mix.
Cook the Pork:
Place the wrapped tenderloin on a wire rack set over a baking sheet. Roast in the preheated oven for 45-60 minutes. The inside should reach 145°F (63°C) when checked with a meat thermometer. Baste with pan juices halfway for extra flavor. Once done, let it rest for 10 minutes before slicing.
Quick Sides & Serving Ideas
Serve your Bacon Wrapped Pork Tenderloin with:
- Roasted vegetables for a healthy side.
- Mashed potatoes for a comforting option.
- Green salad to add freshness.
- Applesauce for a sweet contrast.
Storage & Reheat (No Soggy Leftovers)
Store leftovers in the fridge for up to 4 days. For longer storage, freeze them in an airtight container for up to 3 months. To reheat, use an air fryer or oven to restore the crispiness.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped veggies for quicker sides.
- Grab a rotisserie chicken for an easy meal.
- Consider frozen bagged mixes for stir-fries or rice.
- Use a store-bought sauce for added flavor.
Smart Swaps & Variations
- Substitute turkey bacon for a lighter option.
- Replace maple syrup with honey for a different sweetness.
- Use pork loin if you want a leaner cut.
- Try different spices like paprika for a unique taste.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Bacon Wrapped Pork Tenderloin
Ingredients
- 1.5 to 2 pounds pork tenderloin trimmed of silver skin
- 1 pound thick-cut bacon slice halved lengthwise if needed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup brown sugar packed
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C). Pat pork tenderloin dry with paper towels.
- In a small bowl, mix salt, pepper, garlic powder, and onion powder. Rub the mixture all over the pork.
- In another bowl, combine brown sugar and maple syrup. Set aside.
- Lay bacon slices on parchment or plastic wrap, slightly overlapping. Place seasoned pork on top.
- Using the wrap, tightly roll bacon around pork, tucking in ends. Use toothpicks if needed.
- Brush the bacon-wrapped pork with the brown sugar-maple syrup glaze.
- Place on a wire rack over a baking sheet. Roast for 45–60 minutes, until internal temp reaches 145°F (63°C).
- Baste with pan juices halfway through cooking for extra flavor.
- Let pork rest for 10 minutes before slicing. Remove toothpicks before serving.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs About Bacon Wrapped Pork Tenderloin Recipe
Can I make Bacon Wrapped Pork Tenderloin ahead of time?
Yes! You can season and wrap the pork a few hours early, then keep it in the fridge until you’re ready to roast. Just let it sit at room temperature for 15 minutes before baking so it cooks evenly.
What if my bacon doesn’t crisp up?
If the pork is done but the bacon looks soft, switch on the broiler for 2–3 minutes. Keep a close eye so it gets crisp without burning. That extra blast of heat makes a big difference.
Can I freeze Bacon Wrapped Pork Tenderloin?
Absolutely. Cook it first, let it cool, then freeze slices in an airtight container. Reheat in the oven at 350°F until warmed through. The bacon won’t be quite as crisp, but it will still taste great.
What sides go best with this recipe?
Roasted veggies and mashed potatoes are classics, but applesauce or a fresh salad also balance the richness. Anything that adds freshness or creaminess will pair well with the salty-sweet pork.
Can I use turkey bacon instead?
Yes, but it won’t crisp quite the same way. To help it along, brush with a little olive oil before baking, and use the broiler at the end for extra crunch.
Wrapping It Up
Bacon Wrapped Pork Tenderloin proves you don’t need fancy ingredients for a showstopper meal. The pork stays juicy, the bacon turns crispy, and the glaze ties it all together with smoky-sweet flavor. It’s easy enough for a Tuesday night but impressive enough for company. Try it this week you’ll love how simple it is to turn a regular dinner into something special.
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