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Bacon Wrapped Pork Tenderloin

Pork tenderloin is wrapped in bacon, coated with an easy but delicious garlic brown sugar sauce then roasted to
perfection, with bacon that's crispy on the outside and juicy pork tenderloin on the inside!

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A cooked bacon-wrapped meatloaf in a skillet on a marble countertop, next to a white plate with a fork, a red-and-white cloth, two glasses of ice water, and fresh parsley.
Karlynn Johnston

Updated on: 10/28/25

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Why You’ll Love My Recipe

A good pork tenderloin, succulent and flavourful, can’t be beat in terms of classic dinners. This tenderloin happens to be wrapped in bacon and slathered in a delicious garlic brown sugar sauce before being roasted.

For more bacon-wrapped delicious recipes, why not try making some Bacon Wrapped Water Chestnuts? Or maybe learn How to Cook a Boneless Pork Loin Roast instead? Make some of The BEST Buttery Garlic Mashed Potatoes or a batch of Rosemary Garlic Smashed Potatoes to serve with this delicious pork tenderloin.

A bacon-wrapped meatloaf sits on a marble cutting board, next to a knife, with fresh parsley, plates, utensils, glasses of water, and a jar of pepper in the background.

Karlynn’s Recipe Notes

  • Skill Level: This recipe requires several steps and is more in the medium difficulty range.
  • Total Time: This recipe will take you approximately 75 minutes from start to finish. Plenty of time to work on side dishes while the pork cooks.
  • Variations: Try an extra thick sliced bacon, a low-sodium variety, or one that isn’t hickory-smoked. Make some Pork Gravy for on the side, with some Roasted Parsnips with Garlic Herb Butter Sauce for an easy vegetable. Add some rosemary to your sauce if you enjoy the flavour.
  • Tools Needed: Keep a meat thermometer on hand for this recipe so that you can be sure not to overcook the pork! A baking sheet with a baking rack is ideal for this, but you can make do without the rack. You’ll need a large cast iron skillet, or at least a skillet that’s oven safe, a sharp knife, a large cutting board, and some paper towel. A pastry brush or basting brush would be nice to have too.
A white dish filled with several slices of bacon-wrapped pork tenderloin, arranged neatly. Fresh parsley is placed in the foreground, and glass dishes and utensils are in the blurred background.

What You’ll Need For Ingredients

Bacon: I used hickory-smoked bacon for this recipe, but if that’s not your thing you can use any bacon you like. This is an easy ingredient to modify if you’d like to reduce your salt intake, as bacon is generally available with reduced sodium.

Pork Tenderloin: You’ll want at least one pound of tenderloin, but ideally more. Depending on the amount of people you’re feeding, you may want multiple tenderloins, as they tend to be fairly small.

Brown Sugar: Light , dark, or golden. Whichever brown sugar you use, it will give you some intense colour and caramelization for this pork tenderloin. There’s also a bit of maple syrup in there to add even more sweetness and a different layer of taste.

Soy Sauce: Low sodium soy sauce is particularly good for recipes like this, since there’re so many other elements going on and you won’t even notice the taste difference.

Seasonings: Garlic powder, salt, pepper, and cayenne pepper are the base seasonings here. You can modify to your own personal preferences and needs.

A slab of pork loin, slices of bacon, brown sugar, soy sauce, spices, seasoning, oil, and vinegar are arranged in small bowls and spoons on a white marble surface.

How To Make Bacon Wrapped Pork Tenderloin

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

A baking sheet lined with a rack holds several raw bacon strips. Surrounding the tray are small bowls containing spices, sauces, and oil, along with a checked kitchen towel in the corner.
A raw steak covered in seasoning sits on parchment paper, surrounded by small bowls of brown sugar, olive oil, powdered spices, and sauces on a white marble surface with a white and red checked cloth.
Uncooked bacon strips are arranged in a single layer on a wire rack over a baking sheet. Surrounding the sheet are small bowls containing various ingredients and a white towel with red stripes.
A cooked, seasoned pork tenderloin in a cast iron skillet on a marble counter, surrounded by small bowls of spices, brown sugar, a cup of liquid, a tray of cooked bacon strips, and a white-red kitchen towel.
A cooked pork chop covered in brown sauce sits on a rectangular marble plate. Uncooked bacon strips on a rack, a glass bowl with sauce, and a red-and-white kitchen towel are nearby on a white marble surface.
A black cast iron skillet with a bacon-wrapped dish inside sits on a marble surface. A white kitchen towel with red stripes is nearby, and a bowl of seasoning mixture is partially visible in the lower left corner.
  1. Preheat oven to 375°F. Cook bacon on a baking sheet for 10-12 minutes and then remove it from oven to cool.
  2. Raise the oven heat to 400°F. Pat tenderloin dry with paper towel and season generously with salt, pepper, and 1/2 tsp of garlic powder.
  3. Heat oil in cast iron or oven safe skillet. Place pork in skillet cook (turning regularly) until each side of the pork is browned. Remove the pork from the skillet and let it cool on a cutting board.
  4. Mix the sauce ingredients together in a small bowl and coat the tenderloin with half of the mixture.
  5. Wrap the bacon slices around the tenderloin, being sure to slightly overlap the slices for good coverage. Put the wrapped tenderloin back into the skillet and coat it with the remaining sauce.
  6. Put the skillet into the oven and roast the pork for around 25 minutes (basting occasionally with the drippings from the pan) until the internal temperature is 145°F. Remove from oven and rest for 5 minutes before slicing to serve.
A white dish holds six slices of roasted meat with crispy brown skin, placed on a marble surface. Fresh parsley, utensils, seasonings, and a red-striped napkin surround the dish.

Karlynn’s Tips and Tricks for Making Bacon Wrapped Pork Tenderloin

Don’t Overcook the Pork: Like most cuts of pork, tenderloins can tend to dry out easily. The bacon and the sauce in this recipe will probably prevent any dryness, but you still want to maintain the pork’s tenderness. This is where it’s incredibly helpful to have a good meat thermometer.

Other Options: If you’re trying to reduce your salt intake, make sure to use low-sodium soy sauce for this recipe. You can also find low-sodium bacon and even skip the salt in the seasoning for the pork since you’ll get plenty of flavor from the rest of the ingredients.

Companions: Serve this bacon wrapped pork tenderloin with some Duchess Potatoes or Mushroom Rice. Add some Roasted Broccoli or a roasted butternut squash. Pork will also go well with fries, pasta, flatbread, or a salad.

Two slices of bacon-wrapped pork tenderloin are served on a white plate with a gold fork. Fresh parsley is on the side, and in the background are empty glass bowls, wooden spoons, and more tenderloin.

Storage Instructions

Fridge: Store in a sealed container in the fridge for 4-5 days.

Freezer: Let the meat cool, slice it, and put it in a freezer safe, airtight bag or freezer safe container. It should be fine in the freezer for several months.

Safe Cooking Temperatures

Both the FDA and Health Canada recommend an internal temperature of 145°F (63°C) for pork.

More Delicious Pork Recipes

Looking for more Pork recipes?

Try some simple Grilled Pork Chops or these rich Baked Cream of Mushroom Pork Chops.

Give Country Style Ribs or Salt and Pepper Ribs a try if ribs are more your thing.

Learn How to Cook a Boneless Pork Loin Roast or test out your air fryer by trying some Air Fryer Pork Chops.

There you go. This bacon wrapped pork tenderloin will give you a tender and juicy main course to go along with almost any side dish you can dream up. Try it out and let me know how you like it.

Happy Cooking!

Karlynn

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bacon wrapped pork loin on a white plate un cut

Bacon Wrapped Pork Tenderloin

Pork tenderloin is wrapped in bacon, coated with an easy but delicious garlic brown sugar sauce then roasted to perfection, with bacon that’s crispy on the outside and juicy pork tenderloin on the inside!
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Prep: 30 minutes
Cook: 40 minutes
Servings: 4
Calories: 205
By: Karlynn Johnston
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Ingredients 

  • one pound hickory smoked bacon, should be 14-16 slices in the pound
  • one pound pork tenderloin, the larger the better
  • ½ teaspoon garlic powder
  • salt and pepper
  • 2 Tablespoons olive oil

Brown Sugar Garlic Sauce

  • ½ cup packed light brown sugar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons low sodium soy sauce
  • 2 teaspoons garlic powder
  • ¼ teaspoon cayenne pepper

Instructions 

  • Preheat your oven to 375°F.
  • Slightly precook the bacon by placing onto a rimmed baking sheet lined with a baking rack. If you don’t have a baking rack then precook on the pan.
  • Bake until the bacon has rendered some of its fat but is still soft and malleable enough to wrap around the tenderloin around 10-12 minutes.
  • Remove from the oven and let cool.
  • Heat the oven to 400°F.
  • Pat the tenderloin dry with paper towels then discard the towels. Season generously with salt and black pepper and the 1/2 teaspoon of garlic powder, coating the tenderloin.
  • Heat the olive oil in a large cast iron or oven safe skillet.
  • Place the tenderloin into the skillet and saute until browned on all sides. Remove and place on a cutting board to cool.
  • In a small bowl, stir together the brown sugar, maple syrup, soy sauce, garlic powder and cayenne.
  • Coat the tenderloin with half of the mixture.
  • Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so that when they shrink more in the oven the tenderloin will still be covered.
  • Place the tenderloin back into the cast iron pan and coat the top of the bacon with the remaining sauce mixture.
  • Roast in the preheated oven until 145°F at the thickest part of the tenderloin, around 25 minutes. Baste the top with the drippings in the pan occasionally while roasting.
  • Remove and let rest for 5 minutes, then slice into 1-inch-thick rounds and serve.

Notes

Seasoning then browning the pork tenderloin before wrapping it in bacon adds flavor to what can be a plain tenderloin under the bacon layer.

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Nutrition

Calories: 205kcal | Carbohydrates: 36g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 298mg | Potassium: 113mg | Fiber: 1g | Sugar: 33g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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