There’s something truly special about a  pork tenderloin wrapped in crispy  bacon and caramelized with a touch of brown sugar. This dish brings back memories of Sunday dinners and gatherings with friends and family. It’s a comforting, hearty meal that’s both savory and slightly sweet. The bacon adds a delightful crunch, while the brown sugar gives it an irresistible glaze. Perfect for any occasion, this recipe will quickly become a family favorite.
This bacon brown sugar pork tenderloin pairs wonderfully with creamy mashed potatoes and green beans or a fresh garden salad. For a touch of sweetness, try serving it with roasted carrots or a side of apple sauce. A warm, crusty bread on the side will help soak up any extra sauce and make the meal feel complete.
Ingredients
- 1 pork tenderloin (about 1.5-2 lbs)
- 8-10 slices of bacon
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Directions
- Preheat your oven to 375°F (190°C).
- Trim any excess fat and silver skin from the pork tenderloin.
In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. - Rub the spice mixture all over the pork tenderloin.
Wrap the bacon slices around the tenderloin, securing the ends with toothpicks if necessary. - Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the pork tenderloin and sear on all sides until the bacon is crispy, about 5-7 minutes.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from the oven and let it rest for 5 minutes before slicing.
Serve and enjoy!
Variations & Tips
For a bit of heat, add a pinch of cayenne pepper to the spice rub. If you have a picky eater who isn’t fond of mustard, you can leave it out, and the dish will still be delicious. You can also experiment with different seasonings, such as adding a touch of rosemary or thyme for an earthy flavor. For a smokier taste, consider using thick-cut hickory-smoked bacon.
