Oven Roasted Bacon Wrapped Pork Tenderloin

If you’re looking for dinner that is guaranteed to wow your friends and family, that doesn’t require restaurant-level stress, our Bacon Wrapped Pork Tenderloin is just what you’re looking for.

The bacon bastes the pork as it cooks, keeping it juicy while adding a smoky, savory crust that’s hard to beat.

This is the kind of dish that makes people think you worked harder than you did, and that’s a win in my book!

Wrapping lean meats in fat is an old-school culinary trick that chefs have been doing for centuries.

French cuisine calls it barding, and it was used to protect delicate cuts during roasting. Our Bacon-wrapped pork tenderloin is the modern, American comfort-food version of this classic technique.

If you love delicious pork dishes, make sure to try our Honey Garlic Pork Chops and Korean Pork Barbecue recipes.

Ingredients

Gather the ingredients to prepare our bacon wrapped pork tenderloin recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have everything you need on hand to make the recipe.

Recipe Variations

Classic Herb & Garlic: Rub the pork with garlic, rosemary, thyme, salt, and pepper before wrapping.

Brown Sugar & Mustard Glaze: Brush with Dijon, then sprinkle with brown sugar before wrapping. As it cooks, it caramelizes into a sticky, flavorful crust.

Spicy Cajun Style: Sprinkle with Cajun seasoning and a little cayenne. The bacon mellows the heat.

Stuffed Pork Tenderloin: Butterfly the pork and fill it with spinach, cheese, or mushrooms before wrapping.

BBQ Bacon Wrapped: Finish with your favorite BBQ sauce in the last 10 minutes. Sticky, smoky, and crowd-friendly.

How to Make our Pork Tenderloin Wrapped in Bacon

Follow my simple step-by-step instructions to learn how to make our pork tenderloin wrapped in bacon in your home kitchen.

Preheat the oven to 425˚F.

Cover the bottom of a rimmed sheet pan with parchment paper or aluminum foil. Brush the rack with olive oil or spray it with pan spray. Set aside until needed.

Add the olive oil, brown sugar, garlic, rosemary, salt, and black pepper to a small bowl.

Stir until completely mixed.

Pour the mixture over the tenderloin and rub it in to coat the entire piece of pork.

Place the bacon strips side by side on a clean working surface. Use enough to cover the length of the tenderloin.

Place seasoned pork tenderloin in the center of the bacon slices.

Begin at the top and wrap each piece of bacon around the pork. Repeat the process with the other side until the tenderloin is entirely wrapped in bacon.

Place the wrapped tenderloin, seam-side down, on the wire rack. Place the pan on the center rack of the preheated oven and roast for 25 to 30 minutes, or until the bacon is crispy and the tenderloin reaches an internal temperature of 145˚F.

Let it rest for 5 minutes to redistribute the juices.

Common Mistakes to Avoid

Using pork loin instead of tenderloin (totally different cook time).

Overcooking past 145°F (that’s how you get dry pork).

Not crisping the bacon at the end.

Wrapping with thick-cut bacon and expecting it to cook evenly.

Skipping the rest time.

When you cut into the pork, you’ll be pleasantly surprised with a moist, juicy interior. And the outside… wow! Who doesn’t love crispy bacon? Add the seasoning, and we’ll have joy in every bite!

Chef Tips

Pat the pork dry first: Moisture is the enemy of a good sear and crisp bacon.

Wrap tight, but not suffocating: Bacon should overlap slightly, not bunch up.

Use toothpicks if needed: Especially if your bacon won’t behave.

Start in a hot oven (400°F): You want the bacon rendering immediately.

Finish with a quick broil: That’s how you get that golden bacon crust.

Rest the meat (5-10 minutes): Skip this, and the juices will end up all over the cutting board.

Pork tenderloin is lean, which means it dries out fast. The bacon is doing double duty: adding fat and protecting the meat. But bacon doesn’t magically fix overcooking. Pull it at 140-145°F and let carryover cooking do the rest. That’s how you keep it juicy.

Our bacon-wrapped pork tenderloin is one of those recipes that your family will ask for by name. It’s easy to make, reliable, and always delivers a meal worth sharing.

Serving Suggestions

Classic Comfort Plate: Serve with garlic mashed potatoes, roasted green beans, pan juices, or light gravy.

Lighter Option: Add an Arugula salad with lemon vinaigrette, roasted carrots, or asparagus.

Dinner Party Upgrade: Serve with a creamy polenta, red wine reduction, and roasted mushrooms.

Holiday Serving Spin: Slice into medallions and arrange on a platter, then drizzle with glaze and garnish with fresh herbs.

Beverage Pairings

Red Wine: Goes well with Pinot Noir (light, won’t overpower pork) or Merlot (smooth and approachable).

White Wine: Serve with Chardonnay (especially lightly oaked) or Sauvignon Blanc (for brighter pairings).

Beer: Pairs well with an Amber ale or Brown ale.

Non-Alcoholic: Serve with apple cider (hot or cold) or sparkling water with lemon.

How to Store and Reheat

Store refrigerated in an airtight container for up to 3 days. It can be stored frozen for up to 2 months.

Reheat gently in a 300°F oven until hot. The microwave is not recommended.

Recipe FAQs

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