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Bacon-Brown Sugar Pork Tenderloin

Bacon wrapped pork tenderloin with a caramelized brown sugar glaze that crisps into a shell around juicy pork. Oven-roasted at 400°F until the bacon is crisp and the interior reaches 145°F, then rested and sliced.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins about 1 lb each
Bacon
  • 10 bacon slices 10–12 slices
Brown Sugar Glaze
  • 3 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F.
  2. Season pork tenderloins with salt and pepper.
Make glaze
  1. Mix brown sugar, Dijon mustard, soy sauce, garlic powder, and smoked paprika until smooth.
  2. Brush half of the glaze over the pork tenderloins.
Wrap and roast
  1. Wrap each tenderloin tightly in bacon strips, overlapping slightly, and secure the ends with toothpicks.
  2. Place in a roasting pan and brush the remaining glaze over the bacon.
  3. Roast for 25–30 minutes, until bacon is crispy and the internal temperature reaches 145°F, with the bacon visibly browned and the glaze glossy.
Rest and slice
  1. Rest the pork for 5 minutes, until juices settle and the bacon shell firms up.
  2. Remove toothpicks and slice the tenderloin, showing pink interior with caramelized brown sugar glaze.

Notes

For the crispiest bacon shell, keep the tenderloins tightly wrapped and don’t cover them while roasting. Refrigerate leftovers up to 3 days; reheat gently so the bacon doesn’t soften. Freezing is yes for up to 2 months, thaw overnight in the fridge and rewarm at 325°F until hot. For a lower-sugar option, reduce brown sugar to 2 tbsp and add 1–2 tsp water to maintain glaze spreadability.