Bacon Wrapped Pork Tenderloin Recipe


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This bacon wrapped pork tenderloin is an impressive, yet simple and easy recipe. The juicy tenderloin is cooked perfectly and wrapped in crispy bacon that’s coated in a sticky sweet glaze made from honey, brown sugar, and balsamic vinegar. It’s sweet and tangy and pairs perfectly with the pork tenderloin and the smoky bacon.

Bacon Wrapped Pork Tenderloin

This pork tenderloin wrapped in bacon is juicy, tender, and flavorful. It’s rubbed with a simple blend of salt, pepper, garlic powder, and onion powder, then it’s seared in a cast iron skillet to form a beautiful and delicious crust. Then it’s wrapped with slices of bacon and coated a tasty glaze made with honey, balsamic vinegar, and brown sugar. The glaze caramelizes perfectly and complements the pork with its tangy, sweet flavor.

After it’s wrapped in the smoky, rich bacon, it’s placed back into the same cast iron skillet and roasted in the oven until it’s cooked perfectly. Wrapping the tenderloin in bacon adds a delicious flavor and texture contrast, and it also helps keep the tenderloin moist and prevent it from drying out. Since the bacon protects the tenderloin, it’s less prone to overcooking, and as the bacon cooks the bacon fat bastes the tenderloin.

This quick and easy bacon-wrapped pork tenderloin takes only 30 minutes in the oven. Plus, it’s kid friendly, it’s budget friendly, and it makes a gorgeous centerpiece for any meal – from a weeknight dinner to a special holiday meal or Christmas feast.


Pork Tenderloin: When you’re shopping for pork tenderloin, look for a piece that has a pinkish-red color (not a pale one) for better flavor. Also keep an eye out for one that has some marbling, because that fat will melt into the meat as it cooks, keeping it more tender.

Bacon: Not only does bacon add another layer of flavor with the smoky and savory notes, it also adds an incredibly delicious crispy layer. The texture difference between the crispy bacon and the tender, juicy pork tenderloin is one of the things that makes this recipe so special.

Olive Oil: This is the fat we’re using to sear the pork tenderloin.

Balsamic Vinegar: This vinegar strikes a nice balance between tangy and sweet. Sweet flavors pair really well with pork, and the tanginess helps balance out the rich flavors in this dish. I prefer using aged balsamic vinegar because the flavors are more complex and less tart.

Honey: This is one of the sweeteners we’re using in the glaze to balance out the tangy balsamic vinegar and smoky, rich bacon. It helps the glaze stick to the bacon and it also adds to the glossy finish.

Brown Sugar: Light brown sugar adds a molasses flavor, which adds to the complexity of the sweet flavor of the glaze. It also helps the glaze caramelize into a sticky coating when it’s heated.

Garlic Powder and Onion Powder: This flavor combination infuses the pork with a rich, savory, aromatic depth of flavor.

Salt and Pepper: Salt enhances all of the other flavors in this dish, and the spice in pepper balances out the sweet and rich flavors.

The labeled ingredients for bacon wrapped pork tenderloin.

Alternative Ingredients 

  • Honey: If you don’t have honey on hand, try using maple syrup.
  • Spices: Feel free to add your favorite spices or herbs into the dry rub. Try cayenne or crushed red pepper flakes for a bit of heat, some smoked paprika would add a smoky flavor, and dried thyme leaves would add a lovely aromatic herby note. 
  • Oil: You can swap olive oil for your favorite neutral-flavored cooking oil, like avocado oil or vegetable oil.

How To Make Bacon Wrapped Pork Tenderloin

Make the Dry Rub and Glaze: Combine balsamic vinegar, honey, and light brown sugar in one bowl. In another, mix together garlic powder, onion powder, sea salt, and ground black pepper. (See the recipe card below for the full printable instructions.)

Adding the dry seasonings for the rub, and then in another bowl combining the ingredients for the glaze.

Prep the Pork Tenderloin: Trim off any excess fat and silverskin, and fold the thinner end under to make the pork tenderloin an even thickness all the way through (for even cooking). Rub the spice mix all over the tenderloin.

Applying the dry rub to the tenderloin, and then folding for even cooking.

Sear: Heat up some olive oil in a cast iron pan or oven-safe skillet. Sear your tenderloin on all sides until it’s golden brown.

Adding the seasoned pork tenderloin to a hot skillet with olive oil, and then searing all sides.

Wrap the Tenderloin in Bacon: Lay out your bacon slices on a cutting board, slightly overlapping each other. Place your tenderloin on one edge of the bacon, making sure it runs perpendicular to the bacon slices. Roll the tenderloin, lifting the edges of the bacon to wrap it around the tenderloin. Make sure the bacon seam ends up on the bottom.

Adding the seared pork tenderloin to the slices of bacon, and then wrapping around until fully covered.

Bake then Broil: Place the bacon-wrapped tenderloin back into the pan, seam side down. Pour your prepared glaze over the top, brushing it all over the tenderloin. Insert an internal meat thermometer into the thickest part of the tenderloin and place it in the preheated oven. After a while, remove the tenderloin and brush it with the glaze again. Increase the oven temperature and roast for a bit longer. Then, switch to broil until the bacon becomes crispy and the internal temperature reaches 145°F.

Adding the wrapped tenderloin to the hot skillet and covering with glaze before baking, and then half way through baking glazing again.

Rest: Remove the tenderloin from the oven and let it rest before slicing. This allows the juices to redistribute. Slice, serve, and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

A close up of the pan seared tenderloin with bacon showing the glistening glaze.

Pro Tips

  • Don’t Skip the Sear: It might take a few extra minutes to sear the tenderloin, but it’s so worth the time. This creates the Maillard reaction when it browns, which adds so much more flavor to the meat.
  • Use a Meat Thermometer: Meat should always be cooked by temperature, not time. Using a meat thermometer takes the guesswork out of cooking and lets you know when to pull it out of the oven for perfect, melt-in-your mouth results. Since pork tenderloin is extra lean, it’s especially important with this cut of meat. Overcooking will result in dry meat, not the incredibly tender and delicious meat we’re aiming for.
  • Glazing: Don’t be shy with the glaze! It adds so much flavor to this tenderloin when it caramelizes on the bacon. Make sure to brush the tenderloin with it a couple of times through the cooking process so that you get the best results.
  • Rest Your Meat: Don’t forget to rest your meat for a few minutes before you slice and serve it. This gives the meat a chance to reabsorb the juices, making the tenderloin juicy and tender.

What Is The Best Method Of Cooking Pork Tenderloin?

My favorite method of cooking pork tenderloin is searing it and then roasting it in the oven. Searing it adds flavor, and roasting it makes it easy to cook it evenly and perfectly with juicy, tender results.

Should Pork Tenderloin Be Cooked Fast Or Slow?

Since pork tenderloin is such a lean cut of meat, it’s best to cook it quickly at a high or medium-high heat. The goal is to brown the outside and cook the inside through before it dries out.

An angled image of a beautifully cooked bacon wrapped tenderloin with glaze on top.

Do You Need To Sear Pork Tenderloin Before Baking?

You don’t have to sear pork tenderloin before baking, but it adds so much flavor. When it sears it develops a beautiful golden-brown, caramelized crust from the Maillard reaction, which adds tons of depth of flavor.

Do You Season Pork Tenderloin Before Or After Searing?

You should season pork tenderloin before you sear it. Not only is it easier for seasonings to stick to raw meat, it also gives the spices a chance to penetrate the meat more, making it more flavorful. Make sure to pat the tenderloin dry with paper towels before applying the dry rub. Drying the meat first helps the dry rub stick better.

What Temp Is Pork Tenderloin Tender?

Pork tenderloin is perfectly cooked through and tender when it reaches an internal temperature of 145°F, followed by at least a three minute rest.

A couple of thick slices of pork tenderloin on a dinner plate glistening.

Is There A Difference Between Pork Loin And Pork Tenderloin?

Yes, they are different cuts of meat. Pork tenderloin is a long, thin, tender, boneless cut of meat. Pork loin is a larger cut of meat that’s not as tender, and it can be boneless or bone-in. They benefit from different types of cooking methods, so you can’t use them interchangeably in a recipe.

What To Serve With Bacon Wrapped Pork Tenderloin

This tenderloin tastes amazing with so many side dishes, but I love serving it with a comforting carb and delicious vegetables. My favorite comforting side dishes to serve it with are these twice baked mashed potatoes, the best air fryer garlic bread, this mashed potatoes without milk recipe, these polenta cakes, some seasoned rice, or air fryer sweet potato cubes. The best fresh veggies to serve with it are slow cooker green beans, these honey roasted carrots, or even some buttered frozen peas. It also tastes incredible with a side of baked beans with ground beef.

A Bacon wrapped tenderloin bite on a fork next to a serving of mashed potatoes and corn.

Storing And Reheating Leftovers

Let it cool, then transfer to an airtight container and store it in the fridge for up to 3 days. To reheat, bake it in an oven-safe dish covered with foil at 325°F until it’s heated through. Alternatively, you can heat slices in a skillet over medium heat until they’re heated through. 

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I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of bacon wrapped pork tenderloin with title text at the top.

Pork Recipes

If you like this recipe, be sure to check out all of our other pork recipes. Some reader favorites are:

The best bacon wrapped pork tenderloin recipe.

BEST Bacon Wrapped Pork Tenderloin Recipe (Simple and Amazing)

Bacon wrapped pork tenderloin is an impressive, simple, and easy recipe. Wrapped in crispy bacon and coated in a sticky, sweet, tangy glaze.
5 from 2 votes
Servings: 6
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Print Pin Rate



  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon light brown sugar

Pork Tenderloin:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1 pork tenderloin about 1 to 1.5 pounds
  • 8-10 slices of bacon
  • 1 Tablespoon olive oil


  • Preheat the oven to 375°F.
  • Mix the garlic powder, onion powder, salt, and pepper in a small bowl. In a separate bowl, mix the balsamic vinegar, honey, and brown sugar together.
  • Trim the pork tenderloin of excess fat and silverskin, pat it dry with paper towels, then rub it all over with the spice mix. Fold the thinner end of the tenderloin under to create the same thickness all the way across to make sure the pork cooks evenly.
  • On a cutting board, lay the bacon strips so they are slightly overlapping each other then set aside.
  • Heat the olive oil in a cast iron pan or an oven safe skillet over medium-high heat. Place the tenderloin into the hot pan and sear on all sides until golden brown, about 1 1/2 minutes per side.
  • Remove the seared tenderloin from the pan then place it at one edge of the bacon, making sure that the tenderloin runs perpendicular to the bacon slices. Lift up the edges of the bacon and roll the tenderloin to wrap the bacon around the tenderloin (it helps to use a long knife to lift up all of the edges of the bacon slices initially). Finish with the bacon seam on the bottom.
  • Place the bacon-wrapped tenderloin back into the cast iron pan, seam side down, pour the glaze on top, then brush it all over.
  • Insert an oven-safe leave-in meat thermometer into the thickest part of the tenderloin, and bake in the preheated oven for 20 minutes. Carefully remove the tenderloin from the oven and brush with the glaze in the pan again.
  • Turn the heat up to 400°F and roast for 7 more minutes. Then turn the broil on, and broil for about 3 minutes, or until bacon becomes crispy and the internal temperature reaches 145°F.
  • Remove from the oven and let the tenderloin rest for 10 minutes before slicing. This helps the juices redistribute.
  • Slice and serve.


  • Keep leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, bake it in an oven-safe dish covered with foil at 325°F until it’s heated through. Alternatively, you can heat slices in a skillet over medium heat until they’re heated through.


Calories: 232kcal | Carbohydrates: 8.9g | Protein: 25.8g | Fat: 10.1g | Fiber: 0.2g | Sugar: 8.1g

Nutrition information isn’t always accurate.

I hope you love this bacon wrapped pork tenderloin recipe as much as I do. It’s such a simple meal to make, but the flavor does not disappoint – it feels like such a special meal!

The best bacon wrapped pork tenderloin recipe.

1 thought on “Bacon Wrapped Pork Tenderloin Recipe”

  1. 5 stars
    I made this for our dinner tonight and it was outstanding. The only change I made was to add a little cayenne to the other seasonings. And I forgot I had my tenderloins in the broiler, so they were very done. Next time I’ll set a timer lol. And I quadrupled this for my family of 8.


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