Bacon Wrapped Pork Tenderloin Recipe

Bacon Wrapped Pork Tenderloin Recipe

Course: Main Course

Cuisine: American

Prep Time: 1

Cook Time: 1

Chill Time: 2

Total Time: 4

Servings:

Calories: 516kcal

Author: Becky Hardin

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.

Print Recipe

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!

Video

Notes

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