I don’t know about you, but I’m so tired of making ham for Christmas and turkey for Thanksgiving. This bacon wrapped pork tenderloin recipe is fun, flavorful, and such a great change of pace from the usual holiday standards. I wrapped a juicy pork tenderloin with thin, crispy bacon and a flavorful spice rub to create one delicious roast. Topped with the sweet-and-savory glaze, this is one recipe I can’t wait to make for the holidays!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
This bacon wrapped pork tenderloin is such a special little recipe. It’s perfectly seasoned, moist, and ultra-flavorful. And the glaze… it’s sweet, tangy, and a little spicy. I could slather it on everything. This may become my new Christmas dinner tradition!
What’s in This Bacon Wrapped Pork Tenderloin Recipe?
- Pork Tenderloin: You’ll need a 3-pound boneless pork tenderloin for this recipe. A little smaller or larger is okay, but you may need to adjust the final cook time.
- Parsley: Fresh parsley adds a fresh and vegetal flavor to the rub.
- Herbs de Provence: Infuses the pork and glaze with a fragrant sweet-and-savory flavor.
- Onion: Minced onion or shallot adds a touch of earthy sweetness to the rub.
- Mustard: Dijon mustard adds a touch of tanginess to the rub.
- Oil: Olive oil helps the rub stick to the pork.
- Salt + Pepper: Enhance the overall flavor of the dish.
- Bacon: Wrapping the pork in some fatty, delicious bacon keeps it moist and adds a delicious and fun element to the dish.
- Brown Sugar: Adds a warm, molasses-y sweetness to the glaze.
- Maple Syrup: Adds a touch of nutty sweetness to the glaze.
- Vinegar: Apple cider vinegar adds balancing acidity to the glaze.
- Worcestershire Sauce: Infuses the glaze with rich umami flavor.
- Jalapeño Pepper: Adds a touch of spice to the glaze.
- Aleppo Pepper: A little bit of ground Aleppo or chipotle pepper adds a hint of warming spice to the glaze.
- Orange: The juice and zest of a whole orange adds brightness and acidity to the glaze.
- Butter: Unsalted butter helps keep the roast moist and flavorful as it cooks.
- Garlic: A whole clove of garlic infuses the pork with a savory flavor as it cooks.
Tips for Success
- You can season and wrap the pork in the bacon and keep it refrigerated for up to 24 hours before roasting and make the sauce up to 2 days ahead.
- The tenderloin needs to “dry” in the fridge at least 1 hour or up to 24 hours in advance of roasting.
- Well-done pork should be cooked to a temperature of 145°F. If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F when taken out of the oven and it will have an ending temperature of around 145°F
How to Store and Reheat
Store leftover bacon wrapped pork tenderloin in an airtight container in the refrigerator for up to 4 days. Reheat in a 360°F oven covered with foil for 20-30 minutes, or until warmed through.
Serving Suggestions
I served this bacon wrapped pork tenderloin with stretchy fondue mashed potatoes and roasted green beans. It’s also super tasty with these melting potatoes or my broccoli salad with bacon.
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
See Sides Guide
Bacon Wrapped Pork Tenderloin Recipe
Equipment
- Baking Sheet
Ingredients
For the Pork Tenderloin
- 1 (3-pound) pork tenderloin
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dried sage
- 2 teaspoons Herbs de Provence
- ¼ cup minced onion or shallot
- 2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- ½ pound thin-sliced bacon (about 6-8 slices)
For the Glaze/Sauce
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 jalapeño pepper ribs and seeds removed, diced
- ¼ teaspoon ground Aleppo or chipotle pepper
- 1 medium orange zested and juiced
- 1 tablespoon unsalted butter (⅛ stick)
- Kosher salt and freshly ground black pepper
For Roasting
- 4 tablespoons unsalted butter (½ stick)
- 1 clove garlic
- 1 teaspoon Herbs de Provence
Instructions
For the Pork Tenderloin
- Trim the pork and remove any silver-skin.1 (3-pound) pork tenderloin
- Whisk together the parsley, sage, Herbs de Provence, mustard, onion, and oil in a small bowl. Season the mixture with salt and pepper to taste.2 tablespoons finely chopped fresh parsley, 1 tablespoon dried sage, 2 teaspoons Herbs de Provence, ¼ cup minced onion, 2 tablespoon Dijon mustard, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper
- Pat the pork dry with paper towels and liberally season with salt and black pepper. Rub the herb mixture over the top of the tenderloin.
- Place a large piece of parchment paper on a work surface and place the bacon slices (side-by-side), overlapping by ¼-inch, across the parchment to extend the same length as the pork tenderloin.½ pound thin-sliced bacon
- Set the tenderloin in the middle of the bacon and, beginning at one end, wrap the pork with the bacon slices. Secure each bacon slice with a toothpick.
- Refrigerate the bacon-wrapped tenderloin, uncovered, at least 1 hour or up to 24 hours.
For the Glaze/Sauce
- In a small saucepan set over medium heat, bring brown sugar, maple syrup, balsamic vinegar, cider vinegar, Worcestershire sauce, jalapeño pepper, Aleppo pepper, butter, and the orange zest and juice to a simmer. Season with salt and pepper.1 cup dark brown sugar, ½ cup pure maple syrup, ¼ cup balsamic vinegar, 1 tablespoon apple cider vinegar, 2 teaspoons Worcestershire sauce, 1 jalapeño pepper, ¼ teaspoon ground Aleppo or chipotle pepper, 1 medium orange, Kosher salt and freshly ground black pepper
- Continue simmering, stirring often, until mixtures thickens slightly. Remove from the heat and whisk in 1 tablespoon butter. Cool to room temperature and use immediately or keep refrigerated in an airtight container overnight.1 tablespoon unsalted butter
- When ready to use, reheat in a small saucepan set over low heat.
To Roast the Tenderloin
- Remove the tenderloin from the fridge and let it warm while the oven preheats.
- Heat oven to 350°F and adjust oven rack to middle position. In a roasting pan or rimmed baking sheet slightly larger than the tenderloin, place 4 tablespoons butter, 1 clove garlic and 1 teaspoon Herbs de Provence. Place the pan in the oven just until the butter melts, about 1-2 minutes.4 tablespoons unsalted butter, 1 clove garlic, 1 teaspoon Herbs de Provence
- Place the bacon-wrapped tenderloin in the pan, seam-side down. Roast until an instant-read thermometer, inserted in the center of the pork, reads 120°F, about 30 minutes. At this point, baste the pork with the pan juices every 5 minutes until the internal temperature registers 145°F. (If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F for an ending temp around 145°F.)
- Brush the pork with the glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely, it can go from a beautiful mahogany color to burned within seconds. The internal temperature should be 150°F-160°F for medium-well.
- Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing.
- Spoon the pan juices over the pork slices and serve with the remaining glaze.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Wrapped Pork Tenderloin Step by Step
Make the Rub: Trim a 3-pound boneless pork tenderloin and remove any silver skin. and remove any silver skin Whisk together 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of dried sage, 2 teaspoons of Herbs de Provence, ¼ cup of minced onion, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil in a small bowl. Season the mixture with salt and pepper to taste.
Rub the Pork: Pat the pork dry with paper towels and liberally season with salt and black pepper. Rub the herb mixture over the top of the tenderloin.
Prep the Bacon: Place a large piece of parchment paper on a work surface and place ½ pound of thin-sliced bacon (side-by-side), overlapping by ¼-inch, across the parchment to extend the same length as the pork tenderloin.
Wrap the Pork: Set the tenderloin in the middle of the bacon and, beginning at one end, wrap the pork with the bacon slices. Secure each bacon slice with a toothpick. Refrigerate the bacon-wrapped tenderloin, uncovered, at least 1 hour or up to 24 hours.
Make the Glaze: In a small saucepan set over medium heat, bring 1 cup of dark brown sugar, ½ cup of pure maple syrup, ¼ cup of balsamic vinegar, 1 tablespoon of apple cider vinegar, 2 teaspoons of Worcestershire sauce, 1 seeded and diced jalapeño pepper, ¼ teaspoon of ground Aleppo or chipotle pepper, and the juice and zest of 1 medium orange to a simmer. Season with salt and pepper. Continue simmering, stirring often, until mixture thickens slightly. Remove from the heat and whisk in 1 tablespoon of unsalted butter. Cool to room temperature.
Melt the Butter: Remove the tenderloin from the fridge and let it warm while the oven preheats. Heat oven to 350°F and adjust oven rack to middle position. In a roasting pan or rimmed baking sheet slightly larger than the tenderloin, place 4 tablespoons of unsalted butter, 1 clove of garlic, and 1 teaspoon of Herbs de Provence. Place the pan in the oven just until the butter melts, about 1-2 minutes.
Roast the Pork: Place the bacon-wrapped tenderloin in the pan, seam-side down. Roast until an instant-read thermometer, inserted in the center of the pork, reads 120°F, about 30 minutes. At this point, baste the pork with the pan juices every 5 minutes until the internal temperature registers 145°F. (If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F for an ending temp around 145°F.)
Broil the Pork: Brush the pork with the glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely, it can go from a beautiful mahogany color to burned within seconds. The internal temperature should be 150°F-160°F for medium-well. Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing.
