Bacon Wrapped Pork Tenderloin In The Oven

This Bacon Wrapped Pork Tenderloin is juicy, tender, and wrapped in crispy bacon with a sweet and savory maple garlic glaze. Fresh thyme adds delicious flavor, making this easy oven-baked dinner perfect for family meals, holidays, and special occasions.

Making bacon wrapped pork tenderloin in the oven gives the bacon a short, crisp finish under the broiler, and the caramelized maple glaze makes every bite irresistible. Serve it with our supreme mashed potato casserole and crockpot green beans for a comforting, delicious meal.

This is one of my husband's favorite recipes. I've made it twice a month for years, and we kept tweaking it until the bacon was crisp without drying out the pork. Regular-cut bacon, a roasting rack, and a quick finish under the broiler made the difference. He still gets excited when he smells it baking in the oven, and I love seeing how much he looks forward to dinner!

Why You Will Love This Recipe

• Minimal Prep: Just 10 minutes of hands-on preparation.
• Simple Ingredients: Seven everyday ingredients create a delicious main dish.
• Beautiful Presentation: Bacon-wrapped slices look impressive enough for holiday entertaining.

How We Tested Bacon Wrapped Pork Tenderloin

After years of making this recipe, we've found a few details that make a noticeable difference.

• Bacon Thickness: Regular-cut bacon crisped in the short broil, while thick-cut stayed chewy unless the pork overcooked.
• Rack vs. Pan: The tenderloin on a rack had crispier bacon underneath, while the one in the pan had a softer, paler bottom from sitting in the drippings. Both were juicy when pulled at the same temperature, and the rack batch climbed a little faster because heat circulated underneath. We turned both at about 20 minutes.
• Maple Glaze: Putting most of the maple on before baking flavored the pork, and a light brush right before broiling glazed the top. Maple can darken in the last minute under the broiler, and honey tasted a bit sweeter and browned and burned faster.
• Doneness and the Broil: Starting the broil at about 140°F worked best. The broil raised the temperature about 3-8°F and keeps cooking the center, and pulling at 145°F before broiling dried out the thin end. Broiling until the bacon was crisp, then resting, landed the pork around 145-148°F.
• Size and Shape: Size changes the time more than anything else, so cook to temperature and use the time chart below. Tucking the thin end kept it from drying out before the middle finished, and leaving a few inches between tenderloins let the bacon brown instead of steam.
• Make-Ahead and Leftovers: Seasoning and wrapping the night before made the pork slightly more seasoned and the bacon wrap less neat, but it still crisped. Leftovers stayed moist when reheated covered with pan juices, though the bacon softens and doesn't crisp back quite as well as fresh.

Ingredients

You only need a handful of ingredients for this flavorful pork tenderloin.

• Pork Tenderloins: Two approximately 1¼-pound tenderloins, preferably similar in size for even cooking.
• Regular-Cut Bacon: Wraps the pork and crisps in the short broil before the pork overcooks.
• Pure Maple Syrup: Adds sweetness and helps the bacon caramelize.
• Garlic, Fresh Thyme, Salt, and Pepper: Add savory seasoning and balance the sweetness.

See the recipe card below for exact ingredient amounts and instructions.

Variations

• Honey: Swap it for maple syrup if you prefer a slightly sweeter glaze.
• Fresh Rosemary: Replace thyme for a stronger herbal flavor.
• Smoked Paprika: Add a pinch for extra smoky flavor.

How To Make Bacon Wrapped Pork Tenderloin

Follow these four easy steps for juicy pork with beautifully browned bacon.

Step 1: Prepare the Pork and Glaze. Preheat the oven to 400°F. Line a roasting pan with foil and set an oven-safe rack inside. Pat the tenderloins dry and season with salt and pepper. Combine the maple syrup, garlic, and thyme, reserving a little glaze for finishing. Rub the remainder over the pork.

Step 2: Wrap with Bacon. Arrange six slightly overlapping bacon slices and roll one tenderloin into them, tucking the thin end underneath. Add extra slices if needed to cover the pork, securing any short or loose pieces with toothpicks. Repeat with the second tenderloin.

Step 3: Bake and Broil. Place the tenderloins a few inches apart on an oven-safe rack in the foil-lined pan. Bake at 400°F, carefully turning each tenderloin at about 20 minutes. Start checking the temperature at 25 minutes. At about 140°F, brush with the reserved maple glaze and broil on HIGH for up to 5 minutes, until the bacon is crisp, watching closely because maple can darken quickly in the last minute. The pork will finish around 145-148°F as it rests.

Step 4: Rest and Serve. Rest for 10 minutes before slicing. Spoon the pan drippings over the pork, if desired.

Storage Directions

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Freeze tightly wrapped portions for 2-3 months. Thaw overnight in the refrigerator.
• Reheating: Warm covered at 300°F with a spoonful of pan juices until heated through, then uncover for the last few minutes to re-crisp the bacon.
• Make Ahead: Season and wrap the tenderloins up to 24 hours ahead and keep them refrigerated. Let them stand at room temperature about 20 minutes before baking so the center isn't ice-cold.

Serving Suggestions

Complete your dinner with these delicious homemade sides.

• Corn Casserole: Our cream cheese corn casserole adds a rich, creamy contrast to the savory pork.
• Vegetable Casserole: Try broccoli cauliflower casserole for a comforting vegetable side.
• Homemade Bread: Serve with sweet onion sage bread to soak up the flavorful pan juices.

More Delicious Dinner Recipes

For another satisfying family dinner, try our slow cooker pot roast with onion soup mix or holiday roast beef. Both are delicious choices for Sunday dinners and special occasions. For more pork tenderloin dinners, try these favorites.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!