🥩 Bacon Brown Sugar Pork Tenderloin
Ingredients
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1–1.5 lb pork tenderloin (trimmed)
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6–8 slices of bacon (thin-cut works best)
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½ cup brown sugar (light or dark)
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1 tablespoon Dijon mustard (optional, for a subtle tang)
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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1 tablespoon olive oil (for searing)
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Fresh herbs for garnish (optional — parsley or thyme)
Instructions
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Preheat the oven
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Set your oven to 375°F (190°C).
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Prepare the tenderloin
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Pat the pork dry with paper towels.
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Season all sides with salt, pepper, garlic powder, and smoked paprika.
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Sear the pork
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear the pork on all sides until nicely browned (about 2–3 minutes per side).
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Remove from heat and let it cool slightly.
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Wrap with bacon
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Mix brown sugar and Dijon mustard (if using) in a small bowl to form a paste.
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Brush the mixture over the pork.
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Wrap bacon slices around the tenderloin, overlapping slightly. Secure ends with toothpicks if needed.
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Roast
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Place the skillet (or transfer to a baking dish) into the oven.
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Roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
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During the last 5 minutes, you can brush on a bit more brown sugar mixture or pan juices for extra glaze.
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Rest and serve
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Let the pork rest for 5–10 minutes before slicing.
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Slice into medallions and drizzle with any caramelized glaze from the pan.
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Serving ideas
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Serve with mashed potatoes, roasted vegetables, or a crisp apple slaw.
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For extra flavor, make a quick sauce by deglazing the pan with a splash of apple cider or bourbon.
Would you like me to include a slow cooker version or a sheet pan (one-pan) version of this recipe too?
