5-Ingredient Bacon Wrapped Pork Tenderloin. 5 ingredients (plus salt & pepper) and 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins!
The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!
Disclosure: I have participated in a paid partnership with Halenda’s. Opinions in this post are my own.
How to wrap a pork tenderloin with bacon
When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½" - 1" is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).
Optional - use toothpicks to hold bacon tightly around tenderloin.
Served with reserved mustard sauce on the side, pierogi, and a goat cheese-beet salad.
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
5-Ingredient Bacon Wrapped Pork Tenderloin
Ingredients
- 18 slices double smoked bacon
- 2 pork tenderloins about 1 pound
- 4 tablespoons yellow mustard
- 2 tablespoons sriracha or spicy BBQ sauce
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F and set an oven rack to the middle of the oven.
- Line a rimmed baking sheet with aluminum foil and spray or wipe on a light coating of oil.
- Pat the pork dry with paper towels.
- In a small bowl, combining mustard, brown sugar, sriracha, salt & pepper. Then stir until the sugar is dissolved.
- Coat each tenderloin with 1 ½ tablespoons of the sauce, then cover the remaining sauce in the bowl and set aside to serve with pork.
- Lay the bacon out on the sheet pan, slightly overlapping each slice. Place the tenderloin on the bacon and roll tightly, tucking the ends under the tenderloin. Repeat process with second tenderloin.
- Bake for 20 minutes (internal temperature should be 130-135°F). Remove from oven and baste with pan juices.
- Return pork to oven and bake an additional 8 – 12 minutes or until done (145-150°F).
- Tent with foil and allow to rest for at least 5 minutes before slicing.
- Serve with reserved mustard sauce on the side, pierogi, and a green salad.
Notes
- Do not forget to serve with the reserved sauce.
- To avoid contaminating the whole bowl of sauce when you baste the raw meat, remove the 3 tablespoons into another dish for coating pork.
- When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½" - 1" is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).
- Optional - use toothpicks to hold bacon tightly around tenderloin.
In addition to this 5-Ingredient recipe, you can find more other recipes which I created for Halenda’s here.
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