The best way to make a perfect pork tenderloin better? Just add bacon.
Pork tenderloin has always been a favorite of mine. I remember that as a little girl my mother used to make pork tenderloin every couple of weeks. It was always melt-in-your-mouth tender, full of flavor, and juicy. On holidays, she would go one step further and add a little honey glaze to the pork for a hint of sweetness. I was in love.
As an adult I’ve tried to replicate my mother’s pork tenderloin and establish it as a family tradition, at least on special occasions, but my son was never a fan. He always thought it was a boring main course and would just eat his sides. I felt like a failure, being unable to recapture the excitement I would feel when my mother made pork tenderloin. In trying to find a way to make my son love my pork tenderloin, I came across the answer: just add bacon.
When it comes to flavor, this bacon-wrapped pork tenderloin recipe leaves very little uncovered (literally). The pork tenderloin itself is tender, with the addition of the bacon giving it a savory, salty flavor, while the honey drizzle that coats the whole thing adds a subtle and natural sweetness. The crispy bacon helps hold in moisture, allowing the pork tenderloin to cook in all its juices. The bacon fat bastes the pork tenderloin as it cooks to make a perfect dish. Sweet and savory, crispy and tender, moist and delicious—this recipe truly makes the perfect main course for any occasion.
Is Bacon-Wrapped Pork Tenderloin Healthy?
Honestly, it’s incredibly delicious, but it isn’t the healthiest dish out there. Though the pork tenderloin is low in fat, bacon certainly isn’t. Additionally, the dish may not be suitable for those who are watching their sodium intake.
To balance the indulgence, make sure to serve it with healthy sides that include plenty of vegetables, good carbs, and little fat. Everything in moderation.
What Else Can I Use In My Glaze Besides Honey?
Honey adds a sweet and inviting flavor that doesn’t overpower the savory richness of bacon and caramelizes beautifully when combined with the rendered bacon fats. Its smooth, floral notes create a balanced contrast to the smoky, salty meat. However, not everyone feels honey is the ideal sweetener for this dish. If you’re in that camp, there are other options that work just as well.
Brown sugar, for example, is a classic choice that clings nicely to the meat. When baked, it caramelizes to form a crunchy, candied layer that adds a satisfying texture to the bacon. Another excellent alternative is maple syrup. Its deep, earthy sweetness pairs naturally with bacon, enhancing the smoky flavor while lending a subtle complexity that honey or brown sugar alone might lack. Both maple syrup and brown sugar bring their own unique qualities to the table, making them excellent options, depending on your flavor preferences.
How To Make Ahead And Store
You could prepare this dish 1 day ahead by following steps 1 through 6. Store it in the fridge and bake it the next day. To store leftovers, let them cool and store in a sealed airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, wrap in tinfoil and put in the oven at 350°F until piping hot, approximately 15 minutes.
Serving Suggestions
The pairing options for your bacon-wrapped pork tenderloin are endless. I often pair it with Smashed Potatoes or Twice-Baked Mashed Potatoes. A side of Air-Fryer Apples also pairs beautifully with this bacon-wrapped pork tenderloin and adds an extra layer of sweetness to the meal.
Ingredients
- 8-10 slices bacon
- 1 pound pork tenderloin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons honey
Instructions
- Preheat your oven to 390°F.
- Lay out the bacon slices on a cutting board, overlapping slightly, to match the length of the pork tenderloin.
- Season the pork tenderloin with salt and pepper, and tuck the thinner end under to create an even thickness.
- In an oven-proof skillet, heat the olive oil over high heat and sear the pork on all sides until browned. Remove from heat and let it cool slightly.
- Wrap the pork tenderloin with the prepared bacon, ensuring the seam is on the bottom.
- Drizzle honey over the bacon-wrapped pork and brush to coat evenly.
- Bake in the preheated oven for 25 minutes, basting with pan juices after 20 minutes, until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes after baking, then baste again before slicing. Serve with the remaining pan juices.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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