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Bacon Wrapped Pork Tenderloin – An Easy & Economical Recipe

When I first made this Bacon Wrapped Pork Tenderloin recipe, I had no idea that it would become one of my favorite dinner recipes. However, after I took the first bite, I was amazed at not only how flavorful it was, but also how moist it turned out.

I should have guessed it would turn out delicious because the entire tenderloin is wrapped in bacon. That in itself makes everything better.

Although, the real reason that the bacon makes this recipe so good is that as the bacon cooks, some of the drippings soak right into the pork tenderloin.

bacon wrapped pork tenderloin
Bacon wrapped pork tenderloin coated in a delicious honey mustard sauce. One of the most delicious and easy to make dinner recipes that I have ever made.

As it does this, the tenderloin absorbs some of the juices which in turn makes this super lean cut of pork become nice and moist.

Not to mention the amazing honey mustard glaze that is spread on top of the bacon both before and after it has been cooked.

The sweet and tangy flavor of the honey mustard pairs perfectly with the saltiness of the bacon strips. In addition, the sauce also gives a burst of flavor to the pork which is typically very bland in nature.

And that is why this has become not only one of my favorite tenderloin recipes, but one of my favorite dinner recipes of all time!

Bacon Wrapped Pork Tenderloin


  • Honey
  • Kosher Salt
  • Ground Black Pepper
  • Garlic Powder
  • Pork Tenderloin
  • Bacon

Pork Tenderlion vs. Pork Loin

When you go to purchase the pork tenderloin, be sure that you don’t accidentally buy a pork loin by mistake. Although their names sound very similar, they are two entirely different cuts of meat.

The pork tenderloin is a long, thin cut of pork. It is only about two inches wide and comes in packages that are about 1-2 pounds.

The tenderloin comes from a muscle underneath the backbone of the pig, and has very little fat.

On the contrary, the pork loin itself, is much larger, and can either be sold as a bone-in or boneless roast. However there also may be smaller cuts sold at the grocery, so be sure not to get confused.

Most pork tenderloins will be sold in factory packaging. They will often be displayed with various seasonings already added to the surface of the pork.

However, for this recipe, because we will be adding our own seasoning, buy a plain, unseasoned pork tenderloin.

pork tenderloin
There is a huge difference between a pork tenderloin and a pork loin. Look for a long skinny cut of meat that is often pre-packaged with or without seasoning. For this recipe you want an unseasoned pork tenderloin.


The first step in making this bacon wrapped pork tenderloin is to preheat the oven and line a roasting pan with aluminum foil.

The foil is used solely to make cleaning up easier. Therefore, you can skip lining the roasting pan with it if you prefer. Instead, spray the bottom of your dish with olive oil spray.

Then place a small roasting rack inside the pan and spray the rack with olive oil spray.

Olive oil spray is used because of the high oven temperature required to cook this recipe. It contains a higher smoking point and is best to use when baking or roasting at temperatures over 400°F.

However, you could also use other high smoking point oils instead. Some examples of this would include avocado oil, grapeseed oil, or even canola oil.

When I make this recipe, I use the trivet from my Instant Pot Pressure Cooker as the baking rack. It is the perfect size for the small tenderloin.

bacon wrapped
When you wrap the bacon around the tenderloin, be sure to tuck the ends under the wrapped bacon so they don’t unravel during the roasting process.

Now that you have the pan ready to go, it is time to make the honey mustard sauce.

In a small bowl, mix together the honey and Dijon mustard until well combined. I prefer to use a small whisk so that the honey doesn’t stick to a utensil like a spoon.

Now divide the mixture into two equal portions. Set aside while you prep the pork tenderloin.

Use Only The Center Of The Tenderloin

Open the package of the pork tenderloin. You will notice that the ends are somewhat thinner and flatter than the center portion.

Although you could make the entire tenderloin, I find it best to cut the ends off to use in other recipes. This leaves you with the center cut of the pork which is thick and uniform in size.

Not only will it cook more evenly, it is the perfect size for 2 people, leaving a little leftover for a already prepared meal later in the week.

Pat the pork dry with paper towels. Sprinkle the kosher salt, black pepper, and garlic powder all over the pork.

Wrap the tenderloin with the bacon strips, wrapping each bacon slice crosswise around a section of the pork and securing the end by tucking it underneath.

The bacon may seem a bit loose, but as the bacon cooks it will shrink and firm up next to the tenderloin while roasting.

honey mustard sauce
The honey Dijon mustard sauce is brushed on top of the bacon. The sweet and tangy flavor of the sauce pairs perfectly with the salty strips of bacon.

Once the entire pork tenderloin is wrapped in bacon, place it on the prepared roasting rack. Then brush the top and sides with half of the honey-Dijon mixture. 

Place the roasting pan in the pre-heated oven and roast it until an instant-read thermometer registers 145°F. This will take approximately 35-40 minutes.

Safe Internal Temperature For Pork Tenderloin

*If you are wondering about the food safety guidelines for pork, the USDA now recommends pork roasts and pork chops be cooked to an internal temperature of 145°F. They made this change in 2011 from the initial recommendation of 165°F.

In order to prevent the bacon from burning, loosely cover the roasting pan with foil after the first 20 minutes, or any time after that when you feel like the bacon is done and needs covered.

When the initial temperature registers 145°F on an instant read, digital food thermometer remove the bacon wrapped pork tenderloin from the oven.

Now use a pastry brush to coat the bacon with the remaining honey mustard sauce. Be sure to not only coat the top of the bacon with the sauce, but also on both sides and on the ends.

Allow the tenderloin to rest for 15 minutes before slicing and serving.

Enjoy! Mary

What To Serve With Pork Tenderloin

Although you may be thinking of serving sauerkraut with this bacon wrapped pork tenderloin to give you luck for the new year, here are some other great side dish recipes that go great with pork.

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bacon wrapped pork tenderloin

Bacon Wrapped Pork Tenderloin

Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Juicy pork tenderloin wrapped in bacon and baked in the oven for an easy dinner recipe.


  • Olive oil spray
  • 2 tablespoons honey or a sugar-free syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 pork tenderloin, about 1 1/4 lbs, center section only
  • 3 thin bacon strips


  1. Preheat your oven to 450°F (232°C). Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with olive oil spray.
  2. In a small bowl, mix together the honey and Dijon mustard. Divide the mixture into two equal portions. Set aside. 
  3. Cut the pork tenderloin in either side, leaving you with the thicker center cut only. Pat the pork dry with paper towels. Sprinkle the kosher salt, black pepper, and garlic powder all over the pork.
  4. Wrap the bacon strips around the tenderloin, tucking the end underneath the strip of bacon. Repeat until the top of the tenderloin is completely covered in bacon.
  5. Place the wrapped pork on the sprayed roasting rack. Brush the top and sides with one half of the honey-Dijon sauce. 
  6. Place the roasting pan in the preheated oven. After 20 minutes of roasting, cover the top on the pan with foil. Then continue to roast it until an instant-read thermometer registers 145°F. This will take about a total of 35-40 minutes.
  7. Remove the pan from the oven. Let it rest for 15 minutes.
  8. Brush the remaining honey mustard sauce on top and on the sides. Then slice and serve.


Recipe provided by

Nutrition Information
Yield 4
Amount Per Serving Calories 189Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 33mgSodium 852mgCarbohydrates 12gFiber 1gSugar 9gProtein 12g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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