Bacon Wrapped Pork Tenderloin
Just saying the words “bacon wrapped pork tenderloin” kinda makes you a little crazy, right? Pork on pork. What’s not to love? Yes, it looks a bit naughty and decadent but pork tenderloin is a really lean cut of meat and each serving is probably no more than a slice or two of bacon so it’s not that bad at all on the calorie counter. The marinade makes a thick, almost syrup like sauce that is salty and sweet all at the same time, perfect as a glaze and not too shabby over some creamy mashed potatoes either. This is so incredibly delicious, full of rich amazing flavor!
You’ll want to be sure to let this sit in the fridge for several hours to soak in the flavors. The recipe for the marinade is enough for 2 pork tenderloins – I just made one since it was just the two of us for dinner and threw the other one in the freezer. But feel free to cook both if you’re feeding a family since there was plenty to season two pieces of meat and most packages always include two tenderloins.
[phone]
[/phone]
[notphone]
[/notphone]
- 1 pork tenderloin (or 2 tenderloins depending on how many you're serving)
- 1/2 lb bacon
- 3/4 cup soy sauce
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon wine vinegar or regular vinegar
- 1/4 teaspoon salt
- Dash of pepper
- 3/4 cup brown sugar
- Wrap the tenderloin pieces in bacon. Place in 8 1/2″ x 11″ pan. Using something with a large diameter (I used a shishkabob skewer) poke holes in the tenderloin.
- Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate covered 2 to 3 hours or overnight. Turn the tenderloin halfway through to make sure it is nicely coated.
- Bake in a 400 degree oven for 45 minutes. Let rest 15 minutes.
Frank Z
February 2, 2020
So the Pork is cooked in the marinade?
Chris
February 2, 2020
Yes! Let it absorb the marinade then cook as directed, the juices from the tenderloin will combine with the marinade liquid and thicken into a glaze like consistency that you will want to spoon over the slices when serving and it’s also delicious over mashed potatoes. Enjoy!
Lisa
March 26, 2019
If I am only preparing a 1 1/2 lb. tenderloin, do I still cook it for 45 minutes at 400?
Chris
April 15, 2019
I would probably cut the cooking time down to 25-30 minutes. but to be safe, use a thermometer, pork should register 140 degrees in the center.
Lisa
March 26, 2019
If I am preparing one 1 1/2 lb. tenderloin, do I still cook it for 45 minu
Chris
April 15, 2019
I think if you will be safe at 30 minutes but always use a meat thermometer just to be safe! 140 to 145 degrees for pork!
Cary Jenkins
January 9, 2018
Do you cook the tenderloin in that same 8 x 11 pan with the marinade?
Chris
July 2, 2018
Yes Cary, in the same pan. I’m sorry that it took so long to get back to you. My website has been down for quite some time due to technical issues!
Haley talbot
October 2, 2019
What are some good side dishes to go with this?
Chris
October 13, 2019
I love a nice serving of mashed potatoes or…my potato casserole is perfect! I’m doing a lot of roasted vegetables these days and plan to start posting recipes soon. The basic idea is to chop up whatever you like best and spread on a baking sheet lined with parchment paper, lightly drizzle with olive oil, sprinkle with a tsp. of garlic powder, salt and pepper and then bake at 400 degrees until the vegetables are toasty and tender. Yum!
Marcia
January 9, 2017
Do you cook this recipe covered?
Chris
March 15, 2017
No, I don’t cover it. I like the roast to brown and it won’t get that brown, crispy glaze with a cover so leave it uncovered and let it go!
Danny Mc
September 29, 2016
Tried this went with the recipe it was delicious one of the nicest pork recipes I have ever tasted next time I make it was thinking of trying a layer of Mushrooms under the ham what you think
Chris
March 15, 2017
That would be delicious! I have a family of mushroom lovers…and haters. So I’m limited on what I can cook with mushrooms but I LOVE THEM so please enjoy! xoxo
Marlene F
October 17, 2019
Can this recipe be adjusted for a 3 lb.tendreloin?
Chris
October 23, 2019
Absolutely! I would simply follow the instructions on the package if included and cook according, go ahead and prepare the marinade without cutting the ingredients because you can always use more for gravy on your potatoes or for leftovers!
Danny Mc
September 23, 2016
This sounds a real treat will try this next week but being diabetic what could I sub for brown sugar
Chris
September 24, 2016
Yes you can! I’m not diabetic but from what I understand, molasses is totally sugar free and if you combine that with a sugar substitute you have “brown sugar”. Everyone I know uses Truvia for best results and since this recipe calls for 3/4 cup brown sugar the equivalent would be 3/4 TBSP molasses and 3/4 cup Truvia. Good luck and let me know how it turns out 🙂