Halenda’s 5-Ingredient Bacon Wrapped Pork Tenderloin
5 ingredients (plus salt & pepper), 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins! (Served with Halenda’s 3 cheese pierogi)
The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!
- 20 slices Halenda’s double smoked bacon
- 2 Halenda’s 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
- Halenda’s 3 cheese pierogi (3-4 per person)
- (Serve with a large green salad)
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.
Bring a large pot of water to a boil. Place the pierogi in the boiling water, stir and cook until pierogi begin to float. Turn off the heat, drain pierogi and return to pot. Add 2 tablespoons of butter and swirl to coat.
Pierogi can be served as is or are delicious fried with some bacon fat (pan drippings from the pork tray) and onions.
To fry, place 1-2 tablespoons of bacon fat (or olive oil) in a large skillet and heat over medium heat. Add ½ cup of chopped onions to the skillet and cook for 2 minutes. Move onions to the side and place pierogi in the pan. Cook for 3-4 minutes until beginning to brown, flip and cook for 2-3 minutes more. Serve with sour cream and enjoy!
Recipe will serve 4-6. If serving 2-3, divide in half.
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 Bacon Wrapped Pork Tenderloin recipe, you can find more of my recipes I created for Halenda’s here.