Brown Sugar Bacon-Wrapped Pork Tenderloin is an easy meal that’s sure to impress. Juicy and tasty with a sweet glaze, it’s sure to be a dinner hit!
If you’re looking for a great meat alternative to the classic turkey or ham this holiday season, this brown sugar bacon-wrapped pork tenderloin will make an impressive addition to your menu. It’s so easy to make for everyday family dinners yet fancy enough for company.
Wrapped in deliciously crisp and caramelized bacon, the thick slices of tenderloin comes out super moist and flavorful. Serve with your favorite hearty sides such as garlic mashed potatoes and roasted brussels sprouts and you’ve got a guaranteed party hit!
Although pork tenderloin is a great cut to cook, it can be a little challenging to work with. Made up of thin, lean muscles, it’s one of the most tender parts of the animal. However, it contains very little fat that it can easily overcook from a potentially juicy piece of pork to something dry and cardboard-like.
Wrapping the tenderloin in bacon is my favorite solution! Not only does the rendered fat from the bacon add a smoky flavor, but it also keeps the meat moist and succulent. And when you add a sweet and slightly spicy glaze, you get a beautifully crisp and caramelized pork dish that’s out of this world delicious!
This pork tenderloin recipe is so easy to make, you’d be pleasantly surprised how mouthwatering it turns out in under an hour! You’d be looking like a kitchen heroine without hardly a sweat!
Plus it uses pantry staples so there’s no running around town scouring for fancy ingredients. It’s amazing what a little brown sugar and a few strips of bacon can do!
Speaking of brown sugar, this pork tenderloin is finished off with a simple sauce made of brown sugar and hot sauce that takes it over the top. Mix the two ingredients in a small bowl into thick consistency and brush it all over the pork on the last 15 minutes of cooking time.
If you don’t want the spice, replace the hot sauce with dijon mustard. Either way, this easy baste brings so much flavor!
- Use thin cut bacon so it cooks and crisps in tandem with the pork.
- Although you can roast the pork in a cast-iron skillet or baking dish, I highly suggest a roasting pan so the heat circulates around the meat and browns it all around. This also helps the rendered fat to drip down to the pan so the pork is not sitting in a pool of grease.
- Please use a meat thermometer to check for doneness! Not only is it a must for food safety, but it also ensures the meat is perfectly cooked.
- Want to skip the spice? Swap the hot sauce with Dijon mustard for a hint of tang.
- If you want to crisp up the bacon further, broil for about 2 to 3 minutes.
- The pork looks so amazing you’d want to dig in ASAP but please let stand for about 5 minutes before slicing to allow the juices to redistribute.
How to serve
- Serve for lunch or dinner with your favorite sides such as potatoes, buttered noodles, or rice along with roasted veggies or tossed salad.
- Transfer leftovers in an airtight container and refrigerate up to 3 days.
- To reheat, heat cast-iron skillet over medium-high heat. Place the pork loin and sear on each side, turning frequently, until a thermometer inserted in the center of the meat reads 165 F.
- 1 1/2 pounds pork tenderloin
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 slices thin-cut bacon
- 1 teaspoon hot sauce
- With a knife, remove the silver skin from the pork tenderloin.
- In a bowl, combine 2 tablespoons of the brown sugar, garlic powder, salt, and pepper. Rub on the meat to fully coat.
- Going from one end to the next, wrap the bacon around the tenderloin. Secure with toothpicks.
- Place pork on a roasting rack set over a pan. and bake in a 400 F oven for about 15 to 20 minutes or until a thermometer inserted in the center reads 135 F.
- In a bowl, combine the remaining 2 tablespoons brown sugar and hot sauce. Stir until sugar is dissolved.
- Liberally brush brown sugar mixture on pork. Bake for another 10 to 15 minutes or until outside is caramelized and a thermometer inserted in the center reads 145 F.
- Remove from heat and let stand for about 5 minutes before slicing.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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