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Juicy pork wrapped in bacon? Say less. This Bacon Wrapped Pork Tenderloin is an easy dinner that every pork lover needs to try at least once (and then probably on repeat). We’re talking tenderloin wrapped in strips of smoky bacon, seasoned with sweet brown sugar, and baked until perfectly golden. Every bite is a total treat.
If it’s wrapped in bacon, I’m all in, and this Bacon Wrapped Pork Tenderloin is one of my top ten dinner obsessions! It’s juicy, savory, and roasted to perfection with just the right amount of sweet brown sugar and crispy bacon goodness. Best part? It’s a one-pan meal with minimal cleanup, which means more time for everything but dishes. Whether you’re making it for a weeknight dinner or a special holiday meal, this easy pork tenderloin recipe is always a hit.
Why You’ll Love This Pork Tenderloin Recipe
- Juicy, flavorful pork that turns out tender every single time
- Wrapped in BACON. Need I say more?
- All cooked in ONE pan, which means less cleanup.
- Kid-approved, husband-devoured, weeknight winner.
What You’ll Need
Preparing the pork tenderloin itself requires just 4 ingredients! Pretty simple, huh Roasting the veggies adds a few more ingredients to the counter though, so here’s the full list of everything you’ll need to round up:
- Pork Tenderloin: I love using pork tenderloin because it’s very lean, but it still turns out juicy and delicious when cooked correctly.
- Bacon: I like to use regular bacon but turkey bacon will also work here.
- Seasoning: Combine brown sugar and fresh ground black pepper – this will be the rub for the bacon.
- Vegetables: Feel free to switch it up, but I like to include small cut red potatoes, cauliflower florets, and broccoli florets.
- Olive Oil: For roasting the veggies. Other cooking oils will work too.
- Seasoning for Veggies: Simply use salt and fresh ground black pepper.
How to Make Bacon Wrapped Pork Tenderloin
This baked pork tenderloin is one of my go-to quick “fancy” dinner recipes. Prepping the entire meal will take you 15 minutes, tops, or less if you’ve chopped the veggies ahead of time.
- Preheat the oven to 425˚F: Then, wrap bacon slices around the pork to cover it completely. If there are two tenderloin pieces, keep them together, side by side, and wrap the bacon around both. Place the pork on a rack in a large shallow roasting pan.
- Season the pork: In a small mixing bowl combine brown sugar and pepper; rub the brown sugar mixture over the bacon. Add more seasoning, if you like.
- Prep the vegetables: Arrange small cut potatoes, cauliflower florets, and broccoli around the pork in the pan. Drizzle veggies with olive oil and season with salt and pepper. Toss gently to coat.
- Cook: Roast for 25 minutes, or until an instant read meat thermometer inserted in the thickest part of the pork registers at 145˚F. Remove from the oven. Let the pork stand 5 to 8 minutes before slicing and serving.
Recipe Tips
- Use toothpicks. If the bacon doesn’t stay wrapped around the pork, you can secure it to the pork with a few toothpicks.
- Don’t overcook it. Pork tenderloin can dry out really quickly, so it’s important to ensure that you don’t overcook it. When you see that it has reached an internal temp of 145˚F, pull it out of the oven and let it cool. If you don’t have a meat thermometer, take it out of the oven at 25 minutes, and cut a slice from the middle to check for doneness.
- Overlap the slices of bacon. When wrapping the pork, you want to make sure that the whole thing is covered in bacon. The best way to do that is to overlap the end of each slice with the next.
- Let the meat rest. Allowing the meat to rest for 5 minutes is important because the pork needs that time to retain its juices. The internal temperature also needs time to initially rise, and then fall.
Serving Suggestions
Sure, the roasted veggies in the pan are more than enough to round out the meal, but if you want to go all out, I fully support that decision. You can swap the veggies with others you love (I’m lookin’ at you, mushrooms and onions), or toss in a few extras. I also love serving this with a crisp green salad or my juicy tomato salad with onions. If you’re feelin’ fancy, throw in some slow cooker mashed potatoes or even creamy mashed cauliflower. And listen, bacon-wrapped pork with a side of instant pot mac and cheese? Yes. Always yes.
How to Store and Reheat Leftovers
- Refrigerator. Store any leftover pork tenderloin in an airtight container and pop it in the fridge. It’ll stay good for 2 to 3 days.
- Freezer. Wrap the tenderloin tightly with plastic wrap and aluminum foil, or store it in an airtight container and freeze for 1 to 2 months. Thaw overnight in the fridge before reheating.
- Reheat. You can reheat the pork in a 400˚F oven until warmed through. The microwave works too, but it won’t be as crispy, but still delish.
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Bacon Wrapped Pork Tenderloin with Veggies
Ingredients
For the Pork Tenderloin
- 1¼ pounds pork tenderloin
- salt, to taste
- 5 to 6 slices bacon, (DO NOT use thick cut bacon.)
- 1 to 1½ tablespoons brown sugar
- ½ teaspoon freshly ground black pepper
For the Vegetables
- 12 ounces baby red potatoes, cut into eighths, like bite-sized wedges
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Prep. Preheat the oven to 425˚F. Season the pork tenderloin with a bit of salt.
- Wrap it in bacon. Wrap bacon slices around the pork to cover it completely. If need be, secure the bacon with toothpicks.
- Transfer the pork tenderloin to a pan. Place the pork on a rack in a roasting pan. If you don't have a rack, just set the tenderloin right down the middle of the pan.
- Make the rub. Combine the brown sugar and pepper in a small mixing bowl; rub the brown sugar mixture over the bacon.
- Add the vegetables. Arrange the cut-up potatoes, cauliflower, and broccoli around the pork in the pan. Drizzle the veggies with olive oil and season with salt and pepper. Toss gently to coat.
- Roast. Pop it in the oven and roast for 25 minutes, or until an instant-read meat thermometer inserted in the thickest part of the pork registers at 145˚F.
- Rest, then serve. Remove the pork tenderloin from the oven. Transfer it to a cutting board and let the pork rest for 5 minutes before slicing and serving.
Notes
- NOTE: If there are two tenderloin pieces, keep them together, side by side, and wrap the bacon around both.
- MAKE IT LOW CARB: Omit the potatoes, and net carbs will amount to 10 grams per serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is extremely juicy and flavorful! Excellent pork
Thank YOU! I hope you enjoy it! 🙂
I love how flavorful this is! Will definitely make it again!
Thank you so much! I’m very glad you enjoyed it! 🙂
This bacon wrapped tenderloin was so delicious and very tasty! Absolutely juicy and flavorful. Flavor was divine and a great combination altogether! I’ll be making this more often!
I’m very happy you enjoyed it! Thank you so much! 🙂
This pork dish is so perfect for our Sunday family dinner! It looks amazing!
Thank you so much! I hope you and your family enjoy it! 🙂
I know that this is really good!
I hope you enjoy it! Thank YOU! 🙂
My husband was blown away with this meal, we both loved it and will definitely be making again very soon!
That’s great to hear! I’m very happy you both enjoyed it! Thank YOU! 🙂
You know if it’s wrapped in bacon, it’s going to be good!! This is a family favorite & one we love to make around the holidays!!
That’s great! I’m very glad you and your family enjoy it! Thank YOU! 🙂
You had me at bacon wrapped. The rub for the bacon was delicious and the pork came out juicy and flavorful.
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Brown sugar and bacon is such a yummy combination. This is our new favorite way to cook pork tenderloin.
So happy to hear that! I hope you enjoy it! Thank YOU! 🙂