Brown Sugar Bacon Wrapped Pork Tenderloin- this sweet and savory pork dish is easy to make and tastes great too. It even has a little spice!
Can be made start to finish in just 30 minutes for an awesome weeknight meal.
Ingredients Needed For Brown Sugar Bacon Wrapped Pork Tenderloin
- Brown Sugar– you can use light brown or dark brown sugar. If you like honey, you can use 1/4 cup of brown sugar and 2 tablespoons of honey.
- Dijon Mustard– Adds some savoriness to the glaze. Yellow mustard or spicy mustard can be substituted.
- Soy Sauce– Worcestershire Sauce can be used instead.
- Cayenne Pepper– Red pepper flakes can be substituted.
- 2 Pork Tenderloins– Be sure to use pork tenderloins and not pork loin.
- Bacon- regular but, NOT thick-cut.
When Is Pork Done?
Pork is done when it reaches an internal temperature of 145 degrees F. It’s important not to overcook pork because it gets dry and chewy. The temperature will continue to rise a few degrees after you take it out of the oven. For best results, use an instant-read thermometer.
Spice Level
The glaze has 1/2 teaspoon of cayenne pepper in it for a little spiciness. You can reduce it to 1/4 teaspoon or leave it out alltogether if you don’t want it spicy, but I think the cayenne acts as a counter-balance to the sweetness in the glaze.
Recommended Equipment
- Rimmed Baking Sheet- these Calphalon Baking Sheets are so useful in the kitchen. I love to roast vegetables and bake cookies on them.
- Wire Rack- these wire racks are great for cooling cookies, plus they are oven-safe.
- Instant Red Thermometer- this Oxo Thermometer is as great thermometer to have on hand.
Recipe Tip
Use regular cut bacon, NOT thick-cut.
Remove The Silver Skin From The Pork
The silver skin in connective tissue that doesn’t break down during cooking. You want to remove it because it affects the texture and can cause the pork to curl up when it cooks. Look for the band of white connective tissue on one side of the tenderloin and run a sharp knife just under it to cut it away and remove it.
Great Sides For Pork
- Southern-Style Green Beans
- Sour Cream New Potatoes
- Country Ranch Green Beans and Potatoes
- Creamy Butter Beans
- Parmesan Roasted Caulifower
- Candied Green Beans
- Orange Rice
Brown Sugar Bacon Wrapped Pork Tenderloin
Ingredients
- 1/2 cup brown sugar
- 3 tablespoons dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper
- 2 (1 1/2-pound) pork tenderloins
- salt and pepper
- 12 slices bacon
Instructions
- Line a rimmed baking sheet with aluminum foil and set a wire rack in the baking sheet. spray the wire rack with cooking spray.Preheat oven to 350 degrees.
- In a small bowl, stir together brown sugar, dijon mustard, soy sauce, and cayenne pepper.
- Use a sharp knife to remove the silver skin from each tenderloin. Pat pork dry with paper towels and season with salt and pepper. (Go light on the salt since the glaze and bacon will salt the pork.)
- Coat all sides of the pork with glaze, reserving about 1/4 cup of the glaze.Wrap each tenderloin with 6 slices of bacon. Brush the remaining glaze over the bacon.Place on the prepared wire rack.
- Bake for 25 to 30 minutes.Note: If bacon does not get crispy enough, you can broil it for a few minutes.
- Let rest 10 minutes before slicing.
We enjoyed it.
My husband made this for dinner last night, and we both thought it was really good. The only thing I’d do when we make it again is to make sure the bacon gets crispy under the broiler. He said he broiled it for a few minutes, but the bacon was still soft (but edible).