Bacon Wrapped Pork Tenderloin

bacon-wrapped-pork-tenderloin

Pork | April 22, 2015 | By

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!

bacon-wrapped-pork-tenderloin

bacon-wrapped-pork-tenderloin

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.

bacon-wrapped-pork-tenderloin
[phone]


[/phone]
[notphone]


[/notphone]

Bacon Wrapped Pork Tenderloin
Print
Ingredients
  1. 1 pork tenderloin (or 2 tenderloins depending on how many you're serving)
  2. 1/2 lb bacon
  3. 3/4 cup soy sauce
  4. 1 tablespoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1 tablespoon wine vinegar or regular vinegar
  7. 1/4 teaspoon salt
  8. Dash of pepper
  9. 3/4 cup brown sugar
Instructions
  1. 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.
  2. 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.
  3. Bake in a 400 degree oven for 45 minutes. Let rest 15 minutes.
My Mother's Daughter http://mymothersdaughter.net/

Comments

  1. Leave a Reply

    Frank Z
    February 2, 2020

    So the Pork is cooked in the marinade?

    • Leave a Reply

      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!

  2. Leave a Reply

    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?

    • Leave a Reply

      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.

  3. Leave a Reply

    Lisa
    March 26, 2019

    If I am preparing one 1 1/2 lb. tenderloin, do I still cook it for 45 minu

    • Leave a Reply

      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!

  4. Leave a Reply

    Cary Jenkins
    January 9, 2018

    Do you cook the tenderloin in that same 8 x 11 pan with the marinade?

    • Leave a Reply

      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!

    • Leave a Reply

      Haley talbot
      October 2, 2019

      What are some good side dishes to go with this?

      • Leave a Reply

        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!

  5. Leave a Reply

    Marcia
    January 9, 2017

    Do you cook this recipe covered?

    • Leave a Reply

      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!

  6. Leave a Reply

    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

    • Leave a Reply

      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

      • Leave a Reply

        Marlene F
        October 17, 2019

        Can this recipe be adjusted for a 3 lb.tendreloin?

        • Leave a Reply

          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!

  7. Leave a Reply

    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

    • Leave a Reply

      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 🙂

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>