Bacon Wrapped Pork Tenderloin Recipe

4.59 from 29 votes

Wow guests this Christmas or Thanksgiving with this bacon wrapped pork tenderloin recipe. Finished with a sweet and tangy glaze.

Step-by-step photos can be seen below the recipe card.

Prep Time1

Cook Time1

Chill Time2

Total Time4

Course: Main Course

Cuisine: American

Servings:

Trim the pork and remove any silver-skin.
1 (3-pound) pork tenderloin
Whisk together the parsley, sage, Herbs de Provence, mustard, onion, and oil in a small bowl. Season the mixture with salt and pepper to taste.
2 tablespoons finely chopped fresh parsley, 1 tablespoon dried sage, 2 teaspoons Herbs de Provence, ¼ cup minced onion, 2 tablespoon Dijon mustard, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper
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.

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, 1 medium orange, Kosher salt and freshly 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.
1 tablespoon unsalted butter
When ready to use, reheat in a small saucepan set over low heat.

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 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.