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Bacon-Wrapped Pork Tenderloin: Grilled to Perfection

I’ll never forget the first time I made bacon-wrapped pork tenderloin. It was a summer barbecue, and I was determined to impress my guests. I remember the excited sizzle as the bacon fat rendered on the grill, the intoxicating aroma of smoky pork mingling with the sweet scent of summer. The first bite – the crispy, salty bacon giving way to the tender, juicy pork – was pure heaven. It was an instant hit, and it’s been a barbecue staple in my family ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Servings: 4
Dietary Type: Varies based on marinade – generally gluten-free and dairy-free

Ingredients

1 (1 – 1 1/2 lb) Pork tenderloin (1-1 1/2# each)
1/4 – 1/3 lb Thick-sliced bacon

Equipment Needed

Grill or Broiler
Toothpicks
Drip pan (small aluminum pan) or Broiling Pan

Instructions

Begin by preparing the pork tenderloins. You have two excellent options here: marinate them in your favorite marinade (Recipe #70178 is a great choice, if you have access to it), or simply season them generously with seasoned black pepper. The marinade will impart extra flavor and help tenderize the pork, while the seasoned pepper offers a simpler, quicker approach.
Next, wrap the pork tenderloins with the thick-sliced bacon. Be sure to overlap the bacon slices slightly to ensure maximum coverage and crispy goodness. Secure each bacon slice with toothpicks to prevent them from unraveling during cooking.
If grilling, preheat your grill. For a gas grill, set the right-side burners to medium heat. If using a charcoal grill, arrange the coals to one side to create an area of indirect heat. The key is to avoid direct flames, which can cause the bacon to burn before the pork is cooked through.
Place a drip pan (a small disposable aluminum pan works perfectly) on the cooler side of the grill or directly underneath the broiling rack in the oven. This will catch any bacon drippings and prevent flare-ups, while also keeping your grill or oven cleaner.
Place the bacon-wrapped pork tenderloins over indirect heat on the grill. Alternatively, if broiling, place them on a broiling pan.
Grill covered, turning the tenderloins every so often, until the bacon is brown and cooked on all sides. If broiling, keep a close eye on them and rotate the pan frequently to ensure even cooking and browning.
Cook the pork until the bacon is cooked and browned, and the pork tenderloins are cooked through. This usually takes 20 to 30 minutes. While the recommended internal temperature for pork is 155°F, I personally rely on the visual cues of the bacon being crispy and the pork feeling firm to the touch. If you prefer to use a meat thermometer, insert it into the thickest part of the tenderloin, avoiding the bacon.
Once the meat is done, remove it from the grill or broiler and let it rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Remove the toothpicks carefully.
Finally, cut the pork tenderloins into 1″ to 1 1/2″ slices and serve immediately, still wrapped in their crispy bacon blankets.

Expert Tips & Tricks

Don’t overcrowd the grill or broiling pan. Give the tenderloins plenty of space to cook evenly.
If the bacon is browning too quickly, reduce the heat or move the tenderloins further away from the heat source. You can also tent them loosely with foil.
For an extra layer of flavor, brush the bacon-wrapped tenderloins with a glaze during the last few minutes of cooking. A mixture of maple syrup, Dijon mustard, and a touch of balsamic vinegar works beautifully.
To prevent the bacon from shrinking excessively, use a lower heat and longer cooking time.
If you are using a marinade that contains sugar, be especially careful to avoid burning the bacon. The sugar will caramelize quickly and can cause the bacon to blacken.
To make ahead: You can wrap the pork tenderloins in bacon and secure them with toothpicks a day in advance. Store them in the refrigerator until ready to cook.
To fix common issues: If the pork is cooking faster than the bacon is browning, you can remove the bacon and cook it separately in a skillet until crispy, then return it to the pork just before serving.

Serving & Storage Suggestions

Serve the bacon-wrapped pork tenderloin hot off the grill or broiler. It pairs well with a variety of side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through. Avoid microwaving, as this can make the bacon soggy. This dish is best served immediately; bacon doesn’t hold its crispness for long. While you can technically freeze cooked pork tenderloin, the bacon quality will degrade upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	438 kcal	N/A
Fat	25 g	38%
Saturated Fat	8.5 g	42%
Cholesterol	169 mg	56%
Sodium	348 mg	14%
Carbohydrates	0.2 g	0%
Fiber	0 g	0%
Sugar	0 g	0%
Protein	50 g	99%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Kick: Add a pinch of cayenne pepper to the seasoned black pepper or marinade for a touch of heat.
Sweet and Savory: Glaze the pork with a mixture of maple syrup and Dijon mustard during the last few minutes of cooking.
Herbed Delight: Rub the pork with a mixture of fresh herbs, such as rosemary, thyme, and sage, before wrapping it in bacon.
Different Bacon: Experiment with different types of bacon, such as hickory-smoked or maple-flavored bacon.
Pancetta alternative: If you’re feeling adventurous, try wrapping the pork in pancetta instead of bacon. Pancetta is an Italian cured pork belly that has a slightly different flavor profile than bacon.
For the marinade: Instead of using recipe #70178, you can also use a balsamic vinegar marinade, a honey-garlic marinade, or even a simple soy sauce and ginger marinade.

FAQs (Frequently Asked Questions)

Q: Can I use thin-sliced bacon instead of thick-sliced bacon?
A: While you can use thin-sliced bacon, it tends to cook faster and can become overly crispy or even burn before the pork is cooked through. Thick-sliced bacon holds up better to the heat and provides a more satisfying texture.

Q: Do I have to use toothpicks to secure the bacon?
A: Yes, toothpicks are essential for preventing the bacon from unraveling during cooking, especially when grilling. Without them, the bacon is likely to fall off the pork tenderloin.

Q: How do I know when the pork is done?
A: The recommended internal temperature for pork is 155°F, but you can also tell by the bacon being crispy and the pork feeling firm to the touch.

Q: Can I cook this in the oven instead of on the grill or broiling?
A: Yes, you can bake the bacon-wrapped pork tenderloin in the oven. Preheat the oven to 375°F and bake for 25-35 minutes, or until the pork is cooked through and the bacon is crispy.

Q: What side dishes go well with bacon-wrapped pork tenderloin?
A: Grilled vegetables, roasted potatoes, mashed sweet potatoes, rice pilaf, or a fresh salad are all excellent choices.

Final Thoughts

Bacon-wrapped pork tenderloin is a surefire crowd-pleaser that’s surprisingly easy to make. Whether you’re grilling for a summer barbecue or looking for a simple yet elegant weeknight dinner, this recipe is guaranteed to impress. Don’t be afraid to experiment with different marinades, glazes, and seasonings to create your own signature version. I encourage you to try it and share your feedback! Pair it with a bold Cabernet Sauvignon for a truly unforgettable culinary experience.

Bacon-Wrapped Pork Tenderloin on the Grill or Broiler Recipe