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Maple Bacon Wrapped Pork Tenderloin

maple bacon wrapped pork tenderloin - featured image
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A juicy, tender pork tenderloin wrapped in crispy bacon and glazed with a sticky, sweet maple glaze. Perfect for an easy yet impressive weeknight meal.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin (450 to 680 grams)
  • 8 to 10 slices thick-cut bacon
  • 1/4 cup pure maple syrup (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt to taste (preferably kosher salt)
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels. Lightly coat it with 1 tablespoon of olive oil, then season all over with salt, pepper, garlic powder, and smoked paprika.
  3. Lay out the bacon slices on a clean surface, slightly overlapping. Place the pork at one end and roll it tightly in the bacon slices, tucking the ends underneath. Tie with kitchen twine if desired.
  4. In a small bowl, whisk together the maple syrup, brown sugar, and Dijon mustard until smooth.
  5. Heat an oven-safe skillet over medium-high heat. Place the bacon-wrapped pork seam-side down and sear for 2-3 minutes until the bacon starts to crisp and brown. Flip and sear the other side for another 2 minutes.
  6. Transfer the skillet to the preheated oven. Roast for about 20 minutes, basting the tenderloin with the maple glaze every 7-8 minutes until the glaze thickens and becomes sticky.
  7. Use a meat thermometer to check the internal temperature. The pork is done at 145°F (63°C). Remove from the oven when it reaches this temperature.
  8. Let the pork rest on a cutting board for 5-10 minutes before slicing.
  9. Slice into medallions and drizzle any pan juices or remaining glaze on top before serving.

Notes

If the glaze starts to burn before the pork is done, reduce the oven temperature by 25°F and tent loosely with foil. Use a meat thermometer to avoid overcooking. Rest the meat before slicing to retain juices. For a spicy twist, add cayenne pepper or chili flakes to the glaze. You can also cook on a grill using indirect heat after searing.

Nutrition

Keywords: maple bacon pork tenderloin, sticky glaze pork, bacon wrapped pork, easy pork tenderloin recipe, maple syrup glaze, weeknight dinner, crispy bacon pork

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