Dinner · Pork

Bacon-Wrapped Pork Tenderloin

Two lean tenderloins wrapped in bacon and brushed with a brown sugar and mustard glaze.

⏱ 50 min (15 min prep, 30 min cooking, 5 min waiting) 🍽 Serves 6 · about 5 ounces kid friendlyfreezer friendlyleftovers gluten freedairy free
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None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings

  • Pork

  • 2 Pork tenderloin, about 1 1/4 lb each, silver skin trimmed
  • ½ tsp Table salt
  • ½ tsp Ground black pepper
  • ½ tsp Garlic powder
  • 8 strip Bacon

  • Glaze

  • 2 tbsp Brown sugar
  • 1 tbsp Dijon-style mustard

Make it yourself

Out of brown sugar? Make it →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: rimmed baking sheet, wire rack (optional), instant-read thermometer, small bowl.

  1. Heat the oven to 400°F. Line a rimmed baking sheet with foil and set a rack on it if you have one.
  2. Pat the tenderloins dry and season with salt, pepper and garlic powder. Wrap each one in 4 strips of bacon, overlapping slightly, and tuck the ends underneath. Wash your hands.
  3. Stir the brown sugar and mustard together and brush it over the bacon.
  4. Roast 25 to 30 minutes, until an instant-read thermometer in the thickest part of the pork reads 145°F. For crisper bacon, broil 2 to 3 minutes at the end, watching closely.
  5. Let the pork rest 5 minutes (at least 3), then slice.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadWrap the tenderloins up to 1 day ahead; brush on the glaze just before roasting.
❄️ FreezerFreeze cooked sliced pork for 2 to 3 months for best quality. Thaw in the fridge and reheat to 165°F.
↺ LeftoversSlice leftovers thin for sandwiches with mustard, or chop them into fried rice; reheat to 165°F.
🧒 With kidsKids can help brush on the glaze before it goes in the oven. Wash hands after touching the raw meat.
Gluten-free swapCheck the mustard and bacon labels.

Goes well with

🥔 Crispy Roasted Potatoes🫛 Garlic Butter Green Beans🥕 Roasted Vegetables

Good to know

Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits