Bacon Wrapped Pork Tenderloin Recipe - The Cookie Rookie® (2024)

4.59 from 29 votes

Author: Becky Hardin

For the Pork Tenderloin

• ▢ 1 3-pound pork tenderloin
• ▢ 2 tablespoons finely chopped fresh parsley
• ▢ 1 tablespoon dried sage
• ▢ 2 teaspoons dried Herbs de Provence
• ▢ ¼ cup minced onion or shallot
• ▢ 2 tablespoon Dijon mustard
• ▢ 2 tablespoons olive oil
• ▢ Kosher salt and ground black pepper for the herb topping and the pork
• ▢ ½ pound thin-sliced bacon 6-8 slices

For the Glaze/Sauce

• ▢ 1 cup dark brown sugar
• ▢ ½ cup pure maple syrup
• ▢ ¼ cup balsamic vinegar
• ▢ 1 tablespoon apple cider vinegar
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1 jalapeño pepper ribs and seeds removed, diced
• ▢ ¼ teaspoon ground Aleppo or chipotle pepper
• ▢ Zest and juice of 1 medium orange
• ▢ 1 tablespoon unsalted butter
• ▢ Kosher salt & ground black pepper

For Roasting

• ▢ 4 tablespoons unsalted butter
• ▢ 1 clove garlic
• ▢ 1 teaspoon dried Herbs de Provence

For the Pork Tenderloin

• Trim the pork and remove any silver-skin.

  1 3-pound pork tenderloin

• Whisk together parsley, sage, Herbs de Provence, mustard, onion, and oil in a small bowl. Season the mixture with salt & black pepper.

  2 tablespoons finely chopped fresh parsley, 1 tablespoon dried sage, 2 teaspoons dried Herbs de Provence, ¼ cup minced onion, 2 tablespoon Dijon mustard, 2 tablespoons olive oil, Kosher salt and ground black pepper for the herb topping and the pork

• Pat the pork dry with paper towels and liberally season with salt and black pepper. Rub the herb mixture over the top of the tenderloin.

• Place a large piece of parchment paper on a work surface and place the bacon slices (side-by-side), overlapping by ¼-inch, across the parchment to extend the same length as the pork tenderloin.

  ½ pound thin-sliced bacon

• Set the tenderloin in the middle of the bacon and, beginning at one end, wrap the pork with the bacon slices. Secure each bacon slice with a toothpick.

• Refrigerate the bacon-wrapped tenderloin, uncovered, at least 1 hour or up to 24 hours.

For the Glaze/Sauce

• In a small saucepan set over medium heat, bring brown sugar, maple syrup, balsamic vinegar, cider vinegar, Worcestershire sauce, jalapeño pepper, Aleppo pepper, butter, and the orange zest and juice to a simmer. Season with salt and pepper.

  1 cup dark brown sugar, ½ cup pure maple syrup, ¼ cup balsamic vinegar, 1 tablespoon apple cider vinegar, 2 teaspoons Worcestershire sauce, 1 jalapeño pepper, ¼ teaspoon ground Aleppo or chipotle pepper, Zest and juice of 1 medium orange, 1 tablespoon unsalted butter, Kosher salt & ground black pepper

• Continue simmering, stirring often, until mixtures thickens slightly. Remove from the heat and whisk in 1-tablespoon butter. Cool to room temperature and use immediately or keep refrigerated in an airtight container overnight.

• When ready to use, reheat in a small saucepan set over low heat.

To Roast the Tenderloin

• Remove the tenderloin from the fridge and let it warm while the oven preheats.

• Heat oven to 350°F and adjust oven rack to middle position. In a roasting pan or rimmed baking sheet slightly larger than the tenderloin, place 4 tablespoons butter, 1 clove garlic and 1 teaspoon Herbs de Provence. Place the pan in the oven just until the butter melts, about 1-2 minutes.

  4 tablespoons unsalted butter, 1 clove garlic, 1 teaspoon dried Herbs de Provence

• Place the bacon-wrapped tenderloin in the pan, seam-side down. Roast until an instant-read thermometer, inserted in the center of the pork, reads 120°F, about 30 minutes. At this point, baste the pork with the pan juices every 5 minutes until the internal temperature registers 145°F. (If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F for an ending temp around 145°F.)

• Brush the pork with the glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely, it can go from a beautiful mahogany color to burned within seconds. The internal temperature should be 150°F-160°F for medium-well.

• Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing.

• Spoon the pan juices over the pork slices and serve with the remaining glaze.

• Enjoy!

• The pork and sauce can be prepared up to 24 hours in advance, so at time of roasting and serving, it comes together easily.
• The tenderloin needs to “dry” in the fridge at least 1 hour or up to 24 hours in advance of roasting.
• The sauce can be made up to 2 days ahead and reheated in a small saucepan when ready to use.
• Adapted from Food Network, Geoffrey Zakarian, The Kitchn

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating