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Bacon-Brown Sugar Pork Tenderloin

Bacon-wrapped pork tenderloin gets a caramelized brown sugar glaze for a sweet-savory, crispy bacon shell around juicy pink pork. This easy pork tenderloin roasts at 400°F until the bacon is crisp and the center hits 145°F, then rests and slices cleanly.
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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
  • 10 slice bacon Use 10–12 slices total
Brown Sugar Glaze
  • 3 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste
  • 0.25 black pepper To taste

Equipment

  • 1 sheet pan
  • 1 roasting pan

Method
 

Prep and glaze
  1. Preheat the oven to 400°F.
  2. Season the pork tenderloins with salt and pepper.
  3. Mix the brown sugar glaze ingredients, then brush half over the pork.
Wrap and roast
  1. Wrap each tenderloin tightly in bacon strips, overlapping slightly, and secure the ends with toothpicks.
  2. Place the bacon-wrapped tenderloins in a roasting pan and brush the remaining glaze over the bacon.
  3. Roast for 25–30 minutes at 400°F, until the bacon is crispy and the internal temperature reaches 145°F, with the glaze visibly caramelized and glossy.
Rest and serve
  1. Rest the tenderloins for 5 minutes so the juices reabsorb, then remove toothpicks and slice.

Notes

For best results, pat the pork dry before glazing so the bacon crisps into a sturdy shell. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warm. Freezing is not recommended because the bacon texture softens. For a lighter option, use turkey bacon instead of pork bacon and keep the same oven time and target internal temperature.