Bacon Wrapped Pork Tenderloin

Juicy pork tenderloins wrapped in crispy bacon and coated with a maple garlic thyme glaze. This easy oven-baked recipe makes an impressive family dinner with minimal preparation.

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Servings: people

Calories: 705kcal

Author: Karin and Ken

Ingredients

2 pork tenderloins approximately 1¼ pounds each
12 slices regular-cut bacon
3 tablespoons pure maple syrup plus extra if desired
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1 teaspoon salt
¼ teaspoon ground black pepper

Instructions

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

Notes

Temperature: Tenderloin weight varies, so cooking time is an estimate. Use an instant-read thermometer and start the broil at about 140°F.
Bacon: Use regular-cut bacon and have extra slices available, since coverage depends on the tenderloins' size and shape.
Toothpicks: Soak wooden toothpicks in water for about 20–30 minutes while preparing the recipe. Use them to secure short or loose bacon slices, and remove before serving.
Maple Glaze: Reserve some glaze before it touches raw pork and watch closely during broiling to prevent burning.
Resting: Let the pork rest for 10 minutes before slicing.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition