4 Ingredient Bacon-Wrapped Pork Tenderloin
User Reviews
5
4 Ingredient Bacon-Wrapped Pork Tenderloin
Description
The 4 Ingredient Bacon-Wrapped Pork Tenderloin begins with a whole pork tenderloin seasoned with kosher salt and black pepper and coated with a sauce made from yellow mustard and light brown sugar. This mix balances sweetness and tanginess that complements the bacon wrapping. The bacon is overlapped tightly around the tenderloin and tucked underneath to secure during baking.
Baked at 400°F, the tenderloin is cooked first for 20 minutes until reaching about 135°F internal temperature, then basted and returned for an additional 10 minutes until 145°F. This staging ensures the bacon crisps without overcooking the pork. After resting, the meat is juicy and flavorful with a caramelized exterior.
Serving four may require doubling the recipe for sufficient portions. Bringing the meat to room temperature before cooking helps achieve even doneness. Bacon wrapping on the grill is possible but requires twine to hold it in place. Reserving some mustard glaze for serving avoids contamination during basting. Resting the meat before slicing helps retain juices.
Ingredients
- 1 pork tenderloin (about 1 pound total)
- 8-10 trips Bacon (approximately 8-10 ounces)
- ¼ cup light brown sugar packed
- 3 tablespoons yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat oven to 400°F (204°C). Spray a large baking dish or a rimmed baking sheet with cooking spray (line with aluminum foil first for easy clean-up if desired).
- Pat pork dry with paper towels and place in prepared dish.
- In a small bowl, make a sauce by combining mustard, brown sugar, salt, and pepper. Stir, stir, stir until the sugar basically dissolves into the mustard.
- Set aside 3 tablespoons of sauce to use right away. Leave the remaining sauce in the bowl, cover, and set aside to serve with pork later.
- Baste about 2-3 tablespoons of the sauce onto the pork.
- Wrap bacon around the pork, slightly overlapping each slice and tucking the ends under the tenderloin.
- Bake for 20 minutes or until cooked to about 135°F. Remove from oven and baste with pan juices.
- Return pork to oven and bake an additional 10 minutes or until done (about 145°F or 63°C). Keep an eye on your pork because cooking times may vary. I have had slightly larger tenderloins that take a bit more time to cook through.
- Tent with foil and allow to rest for at least 5 minutes before slicing. Serve with reserved mustard sauce on the side or baste with the reserved sauce just before slicing.
Notes
- Bring the pork tenderloin to room temperature for about 30 minutes before cooking to promote even cooking.
- Reserve 3 tablespoons of mustard glaze separately for serving to avoid contamination.
- Overlap bacon slices slightly and tuck the ends under the tenderloin to secure the wrap during baking.
- For grilling, tie the bacon with kitchen twine to keep it in place.
- Use a meat thermometer to monitor doneness; cook until the internal temperature reaches 145°F.
- Let the cooked pork rest 5-10 minutes before slicing to keep it juicy.
- For a family of four or more, consider doubling the recipe to ensure enough servings.
- Line baking sheets with foil for easier cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1/4 of the pork tenderloin and about 1 1/2 teaspoons of the sauce | |
| Calories | 445kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 571mg | 24% |
| Potassium | 585mg | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 25IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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