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Bacon-Wrapped Pork Tenderloin: A Culinary Embrace

I remember the first time I tasted bacon-wrapped anything. It was at a summer barbecue, and my aunt, a woman who could coax flavor out of thin air, presented a platter of bacon-wrapped dates. The sweet, salty, smoky combination was pure magic. That simple appetizer sparked a lifelong love affair with wrapping things in bacon, and this Bacon-Wrapped Pork Tenderloin is a delicious extension of that culinary adventure. It’s a dish that elevates the humble pork tenderloin into something truly special, perfect for a weeknight dinner or a weekend gathering.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4-6

Ingredients

2 tablespoons steak seasoning, Montreal recommended
1 tablespoon brown sugar
4-6 slices bacon, more if needed
1 pork tenderloin, 2 1/2 to 3 lbs

Glaze:

1/3 cup orange marmalade
1/3 cup chili sauce
2 tablespoons brown sugar
2 tablespoons mustard

Equipment Needed

Oven
Baking sheet
Small bowl
Pastry brush (optional)
Meat thermometer

Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, combine the steak seasoning and 1 tablespoon of brown sugar.
Pat the pork tenderloin dry with a paper towel. This helps the rub adhere better and ensures a nice sear.
Generously rub the steak seasoning and brown sugar mixture all over the pork tenderloin, ensuring it’s evenly coated. This creates a flavorful crust that complements the richness of the bacon.
Lay the bacon slices lengthwise on top of the loin, overlapping slightly. Tuck the ends of the bacon under the pork tenderloin to secure them. Use more bacon if needed to fully encase the tenderloin; this will ensure moisture retention and maximum bacon flavor!
Place the bacon-wrapped pork tenderloin on a baking sheet.
Cook in the preheated oven for 55 minutes, or until the internal temperature reaches 140°F (60°C) when checked with a meat thermometer. Insert the thermometer into the thickest part of the tenderloin, avoiding contact with the bacon. It’s crucial to avoid overcooking the pork tenderloin to keep it juicy and tender.
While the pork is cooking, prepare the glaze. In a small bowl, whisk together the orange marmalade, chili sauce, 2 tablespoons of brown sugar, and mustard. The combination of sweet, spicy, and tangy flavors will create a beautiful and delicious glaze.
Remove the pork tenderloin from the oven. Brush the prepared glaze evenly over the bacon.
Return the glazed pork tenderloin to the oven and cook for an additional 15 minutes, or until the internal temperature reaches 145°F (63°C). The glaze should be nicely caramelized and the bacon crisp.
Remove the pork tenderloin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Tent loosely with foil while resting.
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.

Expert Tips & Tricks

For a deeper smoky flavor, use thick-cut bacon.
If the bacon starts to brown too quickly during cooking, loosely tent the pork tenderloin with foil.
To ensure even cooking, use a meat thermometer. Pork tenderloin is best served medium, with a slightly pink center.
Don’t skip the resting period! It’s crucial for a juicy and tender result.
Consider searing the pork tenderloin in a hot skillet for a few minutes per side before wrapping in bacon. This adds an extra layer of flavor and texture.

Serving & Storage Suggestions

Serve the Bacon-Wrapped Pork Tenderloin with your favorite side dishes. Roasted vegetables, mashed potatoes, rice pilaf, or a simple salad all complement the rich flavor of the pork.

Leftover Bacon-Wrapped Pork Tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a low oven (around 300°F/150°C) until heated through. You can also reheat individual slices in a skillet over medium heat. Freezing is possible, but the bacon may lose some of its crispness. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	236.9 kcal	N/A
Calories from Fat	94 g	40%
Total Fat	10.5 g	16%
Saturated Fat	3.4 g	17%
Cholesterol	15.4 mg	5%
Sodium	595.9 mg	24%
Total Carbohydrate	33 g	10%
Dietary Fiber	1.8 g	7%
Sugars	28.6 g	N/A
Protein	3.6 g	7%

Variations & Substitutions

For a spicier glaze, add a pinch of cayenne pepper to the glaze mixture.
Use maple syrup instead of brown sugar for a sweeter, more nuanced flavor.
Experiment with different types of mustard in the glaze, such as Dijon or stone-ground.
Try different seasonings in the rub such as garlic powder, onion powder, or smoked paprika.
If you don’t have orange marmalade, you can substitute apricot preserves or another similar fruit preserve.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pork tenderloin ahead of time?
A: Yes, you can rub the pork tenderloin with the seasoning mixture and wrap it in bacon up to 24 hours in advance. Store it covered in the refrigerator until ready to cook.

Q: How do I know when the pork tenderloin is done?
A: The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for medium doneness.

Q: Can I use a different cut of pork?
A: While this recipe is specifically designed for pork tenderloin, you could potentially use pork loin, but the cooking time will need to be adjusted accordingly.

Q: What if my bacon isn’t getting crispy enough?
A: Increase the oven temperature to 400°F (200°C) for the last 5-10 minutes of cooking, keeping a close eye on it to prevent burning.

Q: Can I grill this instead of baking it?
A: Yes, you can grill the bacon-wrapped pork tenderloin over medium heat, turning occasionally, until the internal temperature reaches 145°F (63°C). Be sure to monitor the bacon closely to prevent flare-ups.

Final Thoughts

This Bacon-Wrapped Pork Tenderloin is more than just a recipe; it’s an invitation to create a memorable meal. The combination of savory pork, smoky bacon, and tangy-sweet glaze is simply irresistible. I encourage you to try this recipe and experience the joy of wrapping something delicious in bacon. Don’t be afraid to experiment with different seasonings and glazes to create your own signature version. Share your creations and feedback—I’d love to hear how it turns out! Pair it with a crisp salad and a glass of your favorite wine for a complete and satisfying dining experience. Happy cooking!

Bacon-Wrapped Pork Tenderloin Recipe