Bacon Brown Sugar Pork Tenderloin is a savory-sweet dish that will quickly become a favorite in your household. The pork tenderloin is perfectly seasoned and seared, then wrapped in crispy bacon and glazed with a brown sugar and mustard mixture that caramelizes as it cooks. This combination of smoky bacon, tender pork, and sweet brown sugar glaze creates a flavor explosion that is sure to impress. Whether you’re preparing for a family dinner or a special occasion, this dish delivers exceptional taste with minimal effort.
Equipment
• Large skillet
• Oven-safe baking dish or roasting pan
• Basting brush
• Knife and cutting board
• Tongs
Ingredients
• 1 ½ pounds pork tenderloin
• 6 slices of bacon
• ¼ cup brown sugar, packed
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh rosemary or thyme (optional, for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Prepare the Pork Tenderloin
Pat the pork tenderloin dry with paper towels. Rub the entire surface of the pork with olive oil, then season generously with garlic powder, onion powder, salt, and pepper.
3. Wrap the Pork in Bacon
Lay the bacon slices flat on a clean surface. Starting at one end of the tenderloin, carefully wrap the bacon around the pork, overlapping the slices slightly. Secure the bacon with toothpicks if necessary to keep them in place.
4. Sear the Pork
Heat a large skillet over medium-high heat. Once hot, sear the bacon-wrapped pork tenderloin for 2-3 minutes on each side, until the bacon is crispy and the pork is lightly browned. Use tongs to turn the pork to ensure even searing on all sides.
5. Make the Brown Sugar Glaze
In a small bowl, combine the brown sugar and Dijon mustard. Mix until smooth and well-combined.
6. Bake the Pork
Transfer the seared pork tenderloin to an oven-safe baking dish or roasting pan. Brush the brown sugar and mustard glaze evenly over the bacon-wrapped pork.
7. Roast the Pork
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). During the last 10 minutes of roasting, baste the pork once more with the remaining glaze to enhance the caramelization.
8. Rest and Serve
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute for a tender, juicy pork tenderloin. Slice into 1-inch thick pieces and serve. Garnish with fresh rosemary or thyme if desired.
Notes
• You can substitute the Dijon mustard with whole-grain mustard for a slightly different flavor profile.
• If you prefer a sweeter glaze, add a tablespoon of maple syrup to the brown sugar and mustard mixture.
• If you don’t have a skillet, you can sear the pork in a hot oven-safe pan and proceed with baking.
• This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the pork.
Bacon Brown Sugar Pork Tenderloin is a delightful combination of savory and sweet flavors with an irresistible crispy bacon exterior. It’s a perfect dish for a special dinner or a weeknight treat!