Bacon Wrapped Pork Tenderloin is an easy dinner that all pork fans must try! Juicy pork tenderloin is wrapped in tender slices of bacon and seasoned with sweet brown sugar. Every single bite of this baked pork is a delicious treat!
Juicy Bacon Wrapped Pork Tenderloin
9 times out of 10, when you see the words ‘bacon wrapped,’ you know that whatever follows is going to be good. I’m happy to report that this Bacon Wrapped Pork Tenderloin recipe is no exception!
That’s right – one dinner, one pan! When you make this juicy pork tenderloin, you can save yourself from some serious post-dinner dish-washing time, too.
Okay, quick recap before we go on: Sweet bacon wrapped pork tenderloin that the whole family will love, plus easy clean up, and all in one pan? Sounds like a good deal to me!
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
Bacon wrapped pork tenderloin sounds like it would take a while to put together, but it really doesn’t. This baked pork tenderloin is actually one of my go-to quick “fancy” dinner recipes. It’ll take you 15 minutes, tops, to prep the entire meal. Less, if you’ve chopped the veggies ahead of time. 🙂
Here’s how to put it together:
- Preheat 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.
Tips for Success
See what I mean about simple?
Here are a couple of tips and suggestions to make this bacon wrapped pork tenderloin recipe even easier:
- If the Bacon Won’t Stay Wrapped Around the Pork: If need be, you can secure the bacon to the pork with a few toothpicks.
- Don’t Overcook the Pork: 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 degrees 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: Letting the meat rest for 5 minutes is super important – the pork needs that time to retain its juices. The internal temperature also needs time to initially rise, and then fall.
It’s totally fine to serve this pork tenderloin with just the pan-roasted vegetables, but there are other sides that you can include as well, if desired:
- More Veggies: The vegetables listed in this recipe are just a starting point – you can definitely add more, or make substitutions as you see fit! (You could do onions, peppers, mushrooms, etc.)
- Salad: If you’d rather make a salad an omit the roasted veggies, that works too! I like to make a simple green salad, or something like this Tomato Salad with Onions.
- Potatoes: I think Slow Cooker Mashed Potatoes, or even Creamy Mashed Cauliflower, would go fabulously with this roasted pork tenderloin!
- Mac and Cheese: Bacon wrapped pork will pair perfectly with some creamy Instant Pot Mac and Cheese.
How to Store and Reheat Leftovers
- You can keep any leftover bacon wrapped pork tenderloin in the fridge, in an airtight container. It should save well for up to 3 days.
- When you want to reheat it, I would preheat the oven back to about 400˚F, and cook the pork until warmed through.
- You can also just microwave it – the bacon won’t be as crispy, but it’ll still taste good!
Can I Freeze Extras?
- Go for it! Roasted pork tenderloin can also be saved in the freezer in an airtight container.
- Eat within 1-2 months and make sure to thaw it in the fridge overnight before doing so.
Bacon Wrapped Pork Tenderloin with Veggies
For the Pork Tenderloin
For the Vegetables
- 12 ounces baby red potatoes, quartered, (If potatoes are big, make sure to cut them up small so that they will cook at the same time as the rest of the ingredients.)
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
- Preheat oven to 425˚F.
- Sprinkle pork with a bit of salt. Wrap bacon slices around pork to cover completely. If need be, secure bacon with toothpicks.
- Place pork on a rack in a roasting pan. IF you do not have a rack, just set the tenderloin right down the middle of the pan.
- In a small mixing bowl combine brown sugar and pepper; rub the brown sugar mixture over the bacon.
- Arrange potatoes, cauliflower, and broccoli around the pork in the pan. Drizzle veggies with olive oil and season with salt and pepper. Toss gently to coat.
- 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 oven.
- Transfer pork to a cutting board and let pork stand 5 to 8 minutes before slicing and serving.
- 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.
More Easy Pork Recipes
Wondering where to find some more pork dinner ideas? I’ve got a few for you: