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The Ultimate Bacon Wrapped Pork Tenderloin: A Showstopper for Any Night
Imagine this: a perfect bite of impossibly juicy, tender pork, enveloped in a blanket of crispy, salty bacon, all brought together by a caramelized, sweet and savory glaze. This isn’t just a dream; it’s the reality of a perfectly executed Bacon Wrapped Pork Tenderloin. Often perceived as a dish reserved for fancy restaurants, this recipe is actually an elegant yet surprisingly simple meal that seamlessly transitions from a busy weeknight to an impressive special occasion dinner.
Forget dry, bland pork! Our guide promises to unlock the secrets to the best bacon wrapped pork tenderloin you’ve ever made, guaranteeing a show-stopping main course that will have everyone asking for seconds. Get ready to master a foolproof method that delivers maximum flavor with minimal fuss.
Why This Recipe is Guaranteed to Impress
There’s a reason why bacon wrapped pork tenderloin consistently wows diners. It’s a masterful combination of culinary principles that delivers on every front:
- The Bacon Armor: Pork tenderloin is a notoriously lean cut. The bacon acts as a natural basting agent, its fat rendering to perpetually moisten the pork and create a protective, flavorful layer. This ensures a truly juicy pork tenderloin, preventing it from drying out.
- The Flavor Trifecta: Our recipe employs a perfect balance of salty (bacon), sweet (brown sugar glaze), and tangy (Dijon mustard glaze for pork). This creates a complex, irresistible sweet and savory pork profile.
- Texture is Everything: The contrast is sublime – the satisfying crunch and chew of crispy bacon against the butter-soft, melt-in-your-mouth tenderness of the pork.
- Simplicity Meets Elegance: Its elegance belies its simplicity, making it ideal for an easy weeknight meal that feels gourmet.
The Perfect Ingredients for Your Pork Tenderloin
Quality ingredients are the foundation of any great dish. Here’s what you’ll need for this delicious bacon wrapped pork tenderloin:
For the Pork Tenderloin:
- Pork Tenderloin: Typically 1 to 1.5 lbs. Crucially, buy pork tenderloin, not the larger, tougher pork loin.
- Bacon: We strongly recommend thick-cut bacon. Its robust nature ensures superior crispiness and coverage without burning. Regular-cut bacon cooks faster, requiring closer watch.
- Olive Oil: High-smoke point oil for searing (vegetable, canola, or grapeseed oil are alternatives).
For the Brown Sugar Glaze:
- Brown Sugar: Light or dark brown sugar both work beautifully for sweet caramelization.
- Dijon Mustard: Essential for a subtle tang and depth, the perfect Dijon mustard glaze for pork.
- Spices: A simple blend of garlic powder, smoked paprika, black pepper, and onion powder enhances savory notes.
Essential Kitchen Tools
Having the right tools makes all the difference. For this bacon wrapped pork tenderloin, you’ll need:
- Large, oven-safe skillet (a cast iron skillet recipe ensures even heating and a great sear)
- Small bowl for mixing the glaze
- Tongs
- Instant-read meat thermometer (your most important ally for perfectly cooked pork!)
- Cutting board and sharp knife
Step-by-Step Guide: How to Make Bacon Wrapped Pork Tenderloin
Follow these steps for a perfect bacon wrapped pork tenderloin every time. This is how to cook bacon wrapped pork tenderloin to perfection!
Step 1: Prepare the Pork
Remove the ‘silverskin’ – a tough, silvery connective tissue – by gently sliding a sharp knife under one end and cutting it away. Pat the tenderloin dry with paper towels for a perfect sear and crispy bacon.
Step 2: Mix the Sweet & Savory Glaze
Combine brown sugar, Dijon mustard, garlic powder, smoked paprika, onion powder, and black pepper in a small bowl to form a thick, spreadable paste.
Step 3: Wrap with Bacon
Arrange 5-7 slices of thick-cut bacon, slightly overlapping, on a cutting board. Place the tenderloin on one end, then tightly roll, ensuring the bacon covers the entire surface. Secure with toothpicks if needed, this is how to wrap pork tenderloin in bacon effectively.
Step 4: Apply the Glaze
Rub the brown sugar mixture evenly over the entire bacon-wrapped pork.
Step 5: Sear for a Perfect Crust
Heat olive oil in an oven-safe skillet (cast iron is ideal) over medium-high. Sear the bacon wrapped pork tenderloin on all sides for 2-3 minutes each, until bacon is browned and starting to crisp. This step builds flavor and locks in juices.
Step 6: Bake to Perfection
Transfer skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until an instant-read meat thermometer inserted into the thickest part reaches 145°F (63°C). This is how long to bake pork tenderloin at 375 for a succulent result.
Step 7: The Crucial Resting Period
Remove from oven at 145°F, transfer to a cutting board, and tent with foil. Rest for 5-10 minutes. This allows juices to redistribute, ensuring a supremely juicy pork tenderloin.
Pro Tips for the Best Results Every Time
- Don’t Skip the Sear: It creates a delicious crust, helps bacon crisp, and locks in moisture.
- Use a Meat Thermometer: Your #1 secret for perfect pork. Insert into the thickest part (avoiding bacon). Pull at 145°F (63°C); carryover cooking will finish it.
- Thick-Cut Bacon is King: For ultimate crispy bacon and even cooking, always opt for thick-cut bacon.
- Mind the Overlap: Aim for slight overlaps when wrapping; too much means some bacon won’t crisp evenly. Tuck ends underneath to secure.
- Consider a Bacon Weave (Advanced): For a stunning, uniformly crispy presentation, try a bacon weave pork tenderloin.
Variations and Customizations
Once you’ve mastered the basic bacon wrapped pork tenderloin, feel free to get creative:
Stuffed Bacon Wrapped Pork Tenderloin
Butterfly the tenderloin (slice almost through, open flat). Fill with cream cheese & spinach, mushrooms & herbs, or apples & gouda. Roll, wrap, sear, and bake as usual. A true stuffed bacon wrapped pork tenderloin is a special occasion dinner.
Alternative Glazes & Rubs
- Maple Dijon: Substitute maple syrup for brown sugar for a rich maple bacon pork tenderloin.
- Honey Garlic: Mix honey, garlic, soy sauce, and ginger for an Asian-inspired honey garlic pork tenderloin.
- Herb-Crusted: Rub with dried rosemary, thyme, and sage before wrapping. Or use your favorite pork tenderloin marinade.
Alternative Cooking Methods
- On the Grill: Sear over direct heat, then move to indirect until 145°F for a fantastic grilled bacon wrapped pork tenderloin.
- In the Air Fryer: Cook at 375-400°F (190-200°C) for 20-30 min, flipping halfway, until 145°F for extra crispy bacon.
- Smoked: For deeper flavor, smoke the tenderloin before a quick sear.
Perfect Pairings: What to Serve With Your Pork Tenderloin
This versatile bacon wrapped pork tenderloin pairs beautifully with a range of sides, making it an excellent anchor for many pork dinner ideas. When considering what to serve with pork tenderloin, think complementary textures and flavors:
- Starches: Roasted potatoes, garlic mashed potatoes, or wild rice pilaf.
- Vegetables: Roasted asparagus, green beans with almonds, or a simple garden salad.
- Wine Pairings: A medium-bodied red (Pinot Noir) or a fruity white (Riesling).
Storage, Freezing, and Reheating Instructions
Have leftovers from your delicious bacon wrapped pork tenderloin? Lucky you!
- Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: For longer storage, slice, then wrap tightly and freeze for up to 2-3 months. Thaw overnight.
- Reheating: Reheat gently in a covered skillet with broth, or in a moderate oven (300°F / 150°C) tented with foil.
Meal Prep & Make-Ahead Advice
This bacon wrapped pork tenderloin is excellent for meal prep, simplifying weeknight or special occasion dinners.
Prepare up to Step 4 (wrap and glaze), cover, and refrigerate for up to 24 hours. Remove from fridge 30 minutes before searing and baking.
Frequently Asked Questions (FAQ)
What temperature should bacon wrapped pork tenderloin be cooked to?
Cook pork tenderloin to an internal temperature of 145°F (63°C), measured in the thickest part. Rest for 5 minutes; carryover cooking will ensure tenderness. This is the ideal pork tenderloin internal temperature.
How do you get the bacon crispy without overcooking the pork?
For perfectly crispy bacon without dry pork: 1) Use thick-cut bacon. 2) Sear thoroughly on all sides before baking. 3) For extra crispness, briefly broil for 1-2 minutes, watching carefully.
Can I use thin-cut bacon?
Thin-cut bacon isn’t ideal. It cooks too quickly, often burning before the pork is done, and provides less moisture. Stick to thick-cut bacon for best results and a delicious bacon wrapped pork tenderloin.
Why is my pork tenderloin dry?
Dry pork tenderloin typically means overcooking. It’s lean and cooks fast. Use an instant-read meat thermometer to pull it at 145°F (63°C), and always allow it to rest. Not resting also causes dryness, failing to how to keep pork tenderloin moist.
The Only Pork Tenderloin Recipe You’ll Ever Need
There you have it – your guide to creating the most delicious, juicy bacon wrapped pork tenderloin. This show-stopping dish is truly the best pork tenderloin recipe. We encourage you to try it, share your creations, and enjoy this amazing meal! Happy cooking!
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