Bacon Wrapped Pork Tenderloin is crispy on the outside and juicy on the inside. Made with garlic, honey, and jalapenos for extra flavor.
Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin is the perfect combination of sweet and savory. The tenderloin is flavored with garlic and lots of fresh jalapenos, after that it is wrapped in bacon and smothered in honey. Baked to crispy perfection on the outside, and is tender and juicy on the inside.
The garlic adds so much flavor, and the honey is perfect when combined with bacon and the heat from the jalapenos. This Bacon Wrapped Pork Tenderloin can be an easy dinner, as it requires few ingredients or you can make it the centerpiece of a more formal dinner because everything is better with bacon! This roast is so tasty, watch everyone asking for seconds.
Bacon Wrapped Pork Tenderloin Recipe Tips:
- Start this recipe with good quality meat, and make sure the pork tenderloin is at room temperature before cooking.
- The garlic and the jalapeños are optional, you can reduce the garlic by half if you prefer less. Also, you can skip the jalapeños all together, if you don’t like them or if you don’t have any on hand.
- The honey can be replaced with maple syrup. I prefer to use honey, as it produces a better glaze.
- Make sure you use longer and thinner bacon slices, that can wrap around the pork 1 1/2 times.
- Basting the tenderloin while cooking is a very important step, so please don’t skip it.
- Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare and 160° F. for medium.
- After removing the roast from the oven, place it onto a platter, cover with foil and let it rest for 10-15 minutes before slicing and serving.
- To get that bacon extra crispy, broil the roast 5 inches from heat for about 3 to 5 minutes or until bacon is crisp and make sure you baste the roast multiple times!
- You can also make this in advance, assemble and refrigerate. Just make sure the before you bake, to remove the pork from the fridge to bring it to room temperature.
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What is the difference between pork loin and pork tenderloin?
The main difference is that these are not cut from the same part of the animal, they also look very different. Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
What to serve with this Bacon Wrapped Pork Tenderloin?
Some great suggestions are listed below:
- Mashed Potatoes
- Rice and Bean
- Crispy Roasted Potatoes
- Instant Pot Roasted Potatoes
- Mashed Cauliflower
- Steamed Veggies
Looking for more Bacon Recipes? Check these out:
- Slow Cooker Chowder with Bacon
- Slow Cooker Baked Potato Soup
- Bacon Wrapped Chicken Drumsticks
- Best Ever Cheese Ball
- Bacon Ham Cheese Rolls
- Million Dollar Dip
Tools I used to make this Bacon Wrapped Pork Tenderloin Recipe:
Bakeware Set – I have this set and I love it, I used the smaller pan for this recipe.
Bacon Wrapped Pork Tenderloin
- 8 to 10 slices of streaky bacon (longer slices)
- 1 lb pork tenderloin (at room temperature)
- 1 tablespoon olive oil or canola oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup honey or maple syrup
- 1 1/2 tablespoons minced garlic (optional)
- 2 jalapeños (sliced)
- Preheat oven to 425F.
- Lay bacon slices next to each other on a cutting board or flat pan, slightly overlapping.
- Brush pork with olive oil and season it with salt and pepper.
- If you are using garlic, rub it all over the pork.
- Place pork tenderloin onto the bacon.
- If you are using jalapeños, top the pork with the sliced jalapeños now.
- Braid the bacon tightly around the pork. You can also secure them with wooden picks.
- Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
- Drizzle honey over the pork and brush all over.
- Bake at 425° for 25 - 35 minutes or until a meat thermometer inserted into thickest portion of the roast registers 155°. During the baking time, make sure you are basting twice the roast with the pan juices.
- Increase oven temperature to broil, baste the roast again and broil about 5 inches from heat 3 - 5 minutes. Baste again and turn around the pan to make sure all sides are being broiled equally and broil for 3 more minutes or until bacon is crispy.
- Remove from oven, baste again, cover roast with foil, and let stand 10-15 minutes or until thermometer registers 160°.
- Baste with the pan juice right before serving.
- Garnish with fresh parsley.
- Cut into thick slices and serve.