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!



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
  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
  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

Related Recipes:


  1. Leave a Reply

    January 9, 2017

    Do you cook this recipe covered?

    • Leave a Reply

      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!

  2. 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

      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

  3. 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

      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>