Bacon Wrapped Pork Tenderloin

I have a few meals up my sleeve that I know I can make when I am short on time, but I need to impress my guests. This bacon-wrapped pork tenderloin takes minutes to make, is impossible to resist, and instantly becomes a hit and the centerpiece on any fabulous dinner spread. Whether I serve this on a busy weeknight or for a special occasion, I am always positive that everyone will love it!

There is something irresistible about tender pork wrapped in smoky bacon, and this technique is not only about the texture and visual appeal; it’s so much more. Coating the tenderloin in a flavorful, seasoned cream cheese layer and wrapping it in bacon ensures that the meat does not dry out, and every bite is rich and succulent. Hence, this is why I also enjoy serving bacon-wrapped meatloaf and bacon-wrapped pork loin. These surprisingly simple recipes are so elegant without spending hours in the kitchen.

If you have been following me for a while or have had the chance to browse through my vast collection of free recipes, which I highly recommend, you’ve probably noticed my love for sweet and savory combinations. This recipe is one of those where I use a bit of sweetness to highlight the savoriness of the meat and the bacon. The drizzle of maple syrup with paprika does wonders for the crisp and smoky bacon, elevating the dish instantly. Combined with the jalapeno cream cheese layer, it transforms a simple dinner into something rich and restaurant-worthy.

Why you will love this recipe 

• Just a few ingredients: Tenderloin, bacon, honey, and garlic are all I need to make this sweet and savory entrée that will make everyone say, “wow.” However, I like to add some sliced jalapenos for a bit of spiciness, too, and a decadent cream cheese layer.  
• It’s so easy: Wrap the tenderloin in bacon, drizzle it with honey, and bake it for 30 minutes for a succulent dinner. This is the type of meal that is easy enough to make on a weeknight, but tastes so good that it’s ideal for a special occasion.
• Perfect for dinner parties: Whether I am serving the family or a fancy dinner party, this looks elegant and tastes incredible. I will share a trick with you: I slice the tenderloin thinly and serve it on skewers with dipping sauces for a quick bite. It’s the perfect appetizer!
• Goes with anything: Whichever side dishes I happen to have on hand will go with this pork dish, from baked potatoes to creamy coleslaw. 

What you will need

• Meat: I use a one-pound pork tenderloin at room temperature and 10 pieces of streaky bacon. 
• Sweetener: I always get my honey from a local beekeeper, so I know it is fresh. 
• Seasonings: I also like to season the meat with sliced jalapenos and minced garlic, as well as salt and pepper to taste. I add smoked paprika and a bit of brown sugar to the glaze.
• Dairy: The pork is coated in a savory cream cheese blanket that perfectly balances the crunchiness and savoriness of the bacon.

How to make 

Preheat the oven: First, I preheat the oven to 425 degrees F and grease a wire rack on a foil-lined roasting pan. Then, I lay the bacon flat on a cutting board, next to each other, slightly overlapping. 

Season: I season the meat with salt and pepper and place it on top of the bacon. Next, I combine the chopped jalapenos, cream cheese, garlic, salt, and pepper in a bowl and mix well.

Wrap: I spread the cream cheese mixture on top and sides of the pork before wrapping the bacon around the tenderloin and securing it with toothpicks. 

Bake the meat: I drizzle the honey or maple syrup seasoned with paprika and brown sugar on the meat and brush it all over to coat before baking it for 25 to 35 minutes. I remove it when the meat thermometer says 140 degrees F. I like to use a Bluetooth meat thermometer that stays inserted and alerts me when the temperature reaches the right level. However, I do baste it twice while it cooks to keep it from getting dry. 

Crisp the bacon: When the timer goes off, I switch to broil and move it five inches from the heat for three minutes to get it crispy. Then, I baste it again and turn the pan to cook it for three more minutes for extra crispy bacon. 

Rest and serve: After, I remove it and baste it again before covering it and letting it rest for 15 minutes to let it reabsorb the juices. Then, I baste it again, slice it, and serve it.

Expert tip

Choosing the best tenderloin

The best dinner starts with the best meat, so be sure to choose a high-grade cut tenderloin for this recipe. Make sure it is USDA Prime with plenty of marbling for good flavor. The color should be deep red for it to be fresh, so don’t buy anything that looks pale or white. It should be two to three inches thick all over for even cooking and a nice sear. Also, if buying one that is untrimmed, remember that it will have to be trimmed, and the silver skin will need to be removed. 

More tips to consider:

• The honey can be substituted with syrup. I like honey better because it makes a better glaze. 
• If your guests or family do not like spicy food, skip the jalapenos or use bell peppers. 
• Use long, thin bacon slices to wrap around the pork at least one and a half times. 
• Be sure to baste the pork many times to keep it from drying out. 
• Do not overcook the meat. It can be removed when the temperature reaches 140 degrees F. It will continue to cook as it broils and as it rests.
• Brown the meat first to make it extra flavorful and juicy. 

Recipe variations and add-ins:

• Sweet and savory meat: Rub the meat in brown sugar; it pairs excellently with the smokiness and saltiness from the bacon.  
• Turkey bacon: For a lighter meal, use turkey bacon. Just plan to do more basting so it does not dry out.
• Use beef: Beef tenderloin is another choice for this dish. But use a center-cut tenderloin that is small enough to wrap the bacon around. 
• Add herbs: Sometimes, I like to add my favorite herbs and spices like rosemary, thyme, basil, oregano, and parsley.
• Glaze: Instead of honey or syrup, another way to sweeten this pork tenderloin is with one of my homemade jams, like this tangy plum jam. 

Serving suggestions:

This savory pork pairs well with my mashed potatoes or crispy roasted rosemary potatoes, which can be roasted in the oven alongside the meat since they both cook at the same temperature. Another option is to prepare the grilled vegetables outside while the pork is roasting. That way, I get to enjoy the fresh air and have a variety of veggies like carrots, potatoes, zucchini, and mushrooms all together.

If I am serving this tenderloin for a fancy gathering, I like to make more decadent side dishes like my Hasselback carrots. These gorgeous, tender root vegetables are sliced 3/4 through from the top to the bottom to make them look unique. They also go well with my fondant potatoes, which are elegant and impressive but easy to make. I also like serving honey mustard sauce and buffalo sauce on the side.

How to store leftovers:

• Refrigerate: This tenderloin will stay fresh in the fridge for up to four days in an airtight container.  
• Freezing: To keep it longer, I wrap it in plastic and place it in a freezer bag. It can be frozen for up to three months.  
• Defrost: Thaw overnight in the refrigerator for the best taste and texture.
• Reheating: To get the bacon crispy again, reheat in the oven at 375 degrees F for 15 minutes or in the air fryer for a few minutes at 350 degrees F. It can also be reheated in the microwave, but it will not be as crispy. 

Frequently asked questions

More bacon-wrapped meat to try: