Here’s a delicious, sweet-and-savory crowd-pleaser: Bacon Brown Sugar Pork Tenderloin. Juicy pork tenderloin is wrapped in smoky bacon, glazed with a spiced brown sugar rub, and roasted to caramelized perfection. It’s easy enough for a weeknight and impressive enough for guests.
🥓 Bacon Brown Sugar Pork Tenderloin
🧺 Ingredients (Serves 4–6)
-
1–1.5 lb pork tenderloin
-
8–10 slices thin-cut bacon
-
½ cup brown sugar, packed
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp salt
-
½ tsp black pepper
-
1 tbsp olive oil or Dijon mustard (optional, for rub adhesion)
-
Optional: Pinch of cayenne pepper for heat
👩🍳 Instructions
-
Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment and place a wire rack on top (optional, helps crisp bacon evenly).
-
Prepare the brown sugar rub:
-
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
-
Rub olive oil or a thin layer of Dijon mustard on the pork to help the sugar mixture stick.
-
Coat the pork tenderloin all over with the brown sugar mixture (reserve 1–2 tbsp for topping).
-
-
Wrap with bacon:
-
Lay bacon slices slightly overlapping on a clean surface.
-
Place the tenderloin on top and wrap the bacon around, tucking the ends under or securing with toothpicks if needed.
-
Sprinkle reserved brown sugar mixture on top of the bacon.
-
-
Bake:
-
Place the bacon-wrapped tenderloin on the prepared baking sheet.
-
Roast for 25–30 minutes, or until internal temperature reaches 140–145°F (60–63°C).
-
Optional: Broil for 2–3 minutes at the end to crisp the bacon.
-
-
Rest and serve:
-
Let the pork rest 5–10 minutes before slicing.
-
Slice and serve with pan juices or a light drizzle of maple syrup for extra sweetness.
-
📝 Tips & Pairings:
-
Pairs beautifully with roasted veggies, mashed sweet potatoes, or a crisp salad.
-
For a glaze, mix 2 tbsp Dijon + 1 tbsp maple syrup and brush over bacon during the last 10 minutes of roasting.
-
Make two tenderloins for a crowd — same cook time.