My whole family couldn’t get enough of this. Next time, I’m making double!
There’s something undeniably comforting about pork tenderloin wrapped in smoky bacon and caramelized with a hint of brown sugar. This dish evokes warm memories of Sunday dinners and family gatherings — it’s hearty, flavorful, and perfectly balanced between savory and sweet. The bacon brings a satisfying crispness, while the brown sugar forms a glossy, irresistible glaze. Whether for a special occasion or a cozy weeknight meal, this recipe is sure to become a household favorite.
This brown sugar bacon-wrapped pork tenderloin pairs beautifully with creamy mashed potatoes and crisp green beans or a light garden salad. For a touch of natural sweetness, serve it alongside roasted carrots or applesauce. Add some warm, crusty bread to soak up the juices and complete the meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Pork tenderloin | 1 (about 1.5–2 lbs) |
| Bacon | 8–10 slices |
| Brown sugar | ¼ cup |
| Dijon mustard | 1 tbsp |
| Garlic powder | 1 tsp |
| Smoked paprika | ½ tsp |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 1 tbsp |
Directions
- Preheat oven: Set your oven to 375°F (190°C).
- Prepare the meat: Trim any excess fat and silver skin from the pork tenderloin.
- Make the rub: In a small bowl, combine brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Season the tenderloin: Rub the mixture evenly over the pork.
- Wrap with bacon: Layer the bacon slices around the tenderloin, securing them with toothpicks if needed.
- Sear: Heat olive oil in an oven-safe skillet over medium heat. Sear the bacon-wrapped tenderloin on all sides until the bacon is browned and crisp, about 5–7 minutes.
- Bake: Transfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest: Remove from the oven and let it rest for 5 minutes before slicing.
- Serve: Slice, plate, and enjoy your delicious pork tenderloin!
