If you are looking to wow guests this Christmas, or looking for a tasty alternative to turkey for Thanksgiving, you are going to love this bacon wrapped pork tenderloin recipe. Served with a sweet and tangy honey balsamic glaze, this is one delicious meal that’s perfect for a special occasion.
Homemade Bacon Wrapped Pork Tenderloin
If you are looking to impress this Christmas or Thanksgiving, then look no further than this delicious recipe!
Pork tenderloin is seasoned with herbs before being wrapped in bacon. Once roasted in the oven, it’s then brushed with the most delicious sweet, tangy and spicy glaze.
So fancy to serve, but pretty simple to make, this is a true crowd pleaser!
Be sure to check out my Honey Mustard Pork Tenderloin too!
Why you’ll love this Pork Tenderloin recipe:
- MAKE AHEAD: This recipe can easily be prepped the day before so it’s a great option for Thanksgiving and Christmas dinner.
- GREAT FOR A CROWD: This recipe will easily serve 6, and it’s easy to double the recipe if you are hosting more.
- SO DELICIOUS: I can not tell you how delicious this pork tenderloin is! If you are looking to impress on a special occasion, this will not disappoint!
This bacon wrapped pork tenderloin is one crowd pleasing option, I could not get enough of that glaze!
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How to make Bacon Wrapped Pork Tenderloin
You can jump to the recipe card for full ingredients & instructions!
- Season the pork and rub over the herb, mustard and oil mix.
- Wrap the tenderloin in bacon and chill.
- Add the ingredients for the glaze to a pot and simmer til it thickens. Set to one side.
- Place butter, garlic and herbs on a large roasting tin and place in a preheat oven.
- Once the butter has melted, place the bacon wrapped pork tenderloin on the tray and roast.
- Once cooked, brush the pork with the glaze.
- Broil to caramelize and rest before slicing.
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
Well done pork should be cooked to a temperature of 145°F. If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F when taken out of the oven and it will have an ending temperature of around 145°F
You can season and wrap the pork in the bacon and keep it refrigerated for up to 24 hours before roasting. The sauce can be made 2 days ahead of time and reheated to use when ready.
The sauce has a very small amount of aleppo (or chipotle pepper) in it. It really doesn’t have much of a spice at all, but you can omit this if you are particularly sensitive.
Allow the pork to cool fully before storing in an airtight container in the fridge. Leftovers will keep well for 3 to 4 days and can be enjoyed cold in sandwiches, or reheat in the oven at 360F, covered with foil.
Serving Suggestions
This bacon wrapped pork tenderloin is a perfect option for Thanksgiving and Christmas. Serve up with your favorite sides like:
- Fondant Potatoes
- Red Wine Glazed Carrots
- Roasted Maple Bacon Brussels Sprouts
- Instant Pot Mashed Sweet Potatoes
I just KNOW that you, your friends and family are all going to love this delicious festive recipe!
Tips!
- The pork and sauce can be prepared up to 24 hours in advance, so at time of roasting and serving, it comes together easily.
- The tenderloin needs to “dry” in the fridge at least 1 hour or up to 24 hours in advance of roasting.
- The sauce can be made up to 2 days ahead and reheated in a small saucepan when ready to use.
- Adapted from Food Network, Geoffrey Zakarian, The Kitchn
Simple to prep but so delicious, and I love how it looks when you serve it up. Make one fabulous meal and get ready to impress!
This bacon wrapped pork tenderloin recipe comes out so good, time and time again. The glaze brings everything together and every bite is hands down delicious!
More Christmas Dinner Recipes we Love
- Prime Rib Roast
- Sheet Pan Christmas Dinner with Ham
- Pork Crown Roast
- Air Fryer Cranberry Glazed Ham
- Whole Roast Chicken
- Sheet Pan Christmas Dinner with Beef
- Beef Wellington
- Garlic Butter Prime Rib
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Bacon Wrapped Pork Tenderloin Recipe
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Ingredients
For the Pork Tenderloin
- 1 3-pound pork tenderloin
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dried sage
- 2 teaspoons dried Herbs de Provence
- ¼ cup minced onion or shallot
- 2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Kosher salt and ground black pepper for the herb topping and the pork
- ½ pound thin-sliced bacon 6-8 slices
For the Glaze/Sauce
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 jalapeño pepper ribs and seeds removed, diced
- ¼ teaspoon ground Aleppo or chipotle pepper
- Zest and juice of 1 medium orange
- 1 tablespoon unsalted butter
- Kosher salt & ground black pepper
For Roasting
- 4 tablespoons unsalted butter
- 1 clove garlic
- 1 teaspoon dried Herbs de Provence
Instructions
For the Pork Tenderloin
- Trim the pork and remove any silver-skin.1 3-pound pork tenderloin
- Whisk together parsley, sage, Herbs de Provence, mustard, onion, and oil in a small bowl. Season the mixture with salt & black pepper.2 tablespoons finely chopped fresh parsley, 1 tablespoon dried sage, 2 teaspoons dried Herbs de Provence, ¼ cup minced onion, 2 tablespoon Dijon mustard, 2 tablespoons olive oil, Kosher salt and ground black pepper for the herb topping and the pork
- Pat the pork dry with paper towels and liberally season with salt and black pepper. Rub the herb mixture over the top of the tenderloin.
- Place a large piece of parchment paper on a work surface and place the bacon slices (side-by-side), overlapping by ¼-inch, across the parchment to extend the same length as the pork tenderloin.½ pound thin-sliced bacon
- Set the tenderloin in the middle of the bacon and, beginning at one end, wrap the pork with the bacon slices. Secure each bacon slice with a toothpick.
- Refrigerate the bacon-wrapped tenderloin, uncovered, at least 1 hour or up to 24 hours.
For the Glaze/Sauce
- In a small saucepan set over medium heat, bring brown sugar, maple syrup, balsamic vinegar, cider vinegar, Worcestershire sauce, jalapeño pepper, Aleppo pepper, butter, and the orange zest and juice to a simmer. Season with salt and pepper.1 cup dark brown sugar, ½ cup pure maple syrup, ¼ cup balsamic vinegar, 1 tablespoon apple cider vinegar, 2 teaspoons Worcestershire sauce, 1 jalapeño pepper, ¼ teaspoon ground Aleppo or chipotle pepper, Zest and juice of 1 medium orange, 1 tablespoon unsalted butter, Kosher salt & ground black pepper
- Continue simmering, stirring often, until mixtures thickens slightly. Remove from the heat and whisk in 1-tablespoon butter. Cool to room temperature and use immediately or keep refrigerated in an airtight container overnight.
- When ready to use, reheat in a small saucepan set over low heat.
To Roast the Tenderloin
- Remove the tenderloin from the fridge and let it warm while the oven preheats.
- Heat oven to 350°F and adjust oven rack to middle position. In a roasting pan or rimmed baking sheet slightly larger than the tenderloin, place 4 tablespoons butter, 1 clove garlic and 1 teaspoon Herbs de Provence. Place the pan in the oven just until the butter melts, about 1-2 minutes.4 tablespoons unsalted butter, 1 clove garlic, 1 teaspoon dried Herbs de Provence
- Place the bacon-wrapped tenderloin in the pan, seam-side down. Roast until an instant-read thermometer, inserted in the center of the pork, reads 120°F, about 30 minutes. At this point, baste the pork with the pan juices every 5 minutes until the internal temperature registers 145°F. (If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F for an ending temp around 145°F.)
- Brush the pork with the glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely, it can go from a beautiful mahogany color to burned within seconds. The internal temperature should be 150°F-160°F for medium-well.
- Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing.
- Spoon the pan juices over the pork slices and serve with the remaining glaze.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The pork and sauce can be prepared up to 24 hours in advance, so at time of roasting and serving, it comes together easily.
- The tenderloin needs to “dry” in the fridge at least 1 hour or up to 24 hours in advance of roasting.
- The sauce can be made up to 2 days ahead and reheated in a small saucepan when ready to use.
- Adapted from Food Network, Geoffrey Zakarian, The Kitchn
Nutrition Information
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