Bacon Wrapped Pork Tenderloin is one of those dishes that feels a little fancy but is super easy to make. I love how the smoky bacon wraps around the tender pork, creating a flavor-packed bite every time. With just a few simple ingredients and straightforward steps, you’ll have a delicious low carb and keto-friendly meal ready to impress anyone at the table. Whether you’re planning a weeknight dinner or a special occasion, this recipe brings a lot of taste without the fuss. Let’s get started!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
9 Reasons to Love This Recipe
When it comes to smoked bacon wrapped pork tenderloin, there’s a lot to get excited about. Here are just a few reasons this dish is a winner:
- Bacon-wrapped pork tenderloin—need we say more?
- Easy to make, yet looks impressive!
- Ready in just 30 minutes!
- Low carb and keto-friendly!
- Delicious blend of bacon, herbs, and Dijon!
- Foolproof for perfectly cooked pork!
- A family favorite - perfect for all occasions!
- Tasty leftovers, hot or cold!
- Pairs well with many sides!
Is Bacon Wrapped Pork Tenderloin Low Carb?
Yes, bacon-wrapped pork tenderloin is low carb. This recipe has only 1.5 grams of net carbs per serving, making it a great choice for anyone following a low carb or clean keto diet. Plus, each serving is over ¼ pound of deliciousness with only 1.5 grams of net carbs!
Also, do you know that Bacon Is Low Carb and you can enjoy them on a low carb diet? Check it out and you will be amazed with the information, tips and suggestions put up by our nutritionist.
Bacon Wrapped Pork Tenderloin Ingredient List
Here is the list of ingredients you'll need to make pork tenderloin wrapped in bacon:
- 10 bacon slices, not thick sliced
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs, (rosemary, thyme, sage, or parsley)
- 1 pork tenderloin, cleaned (approximately 1 - 1.5 pounds)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Ingredient Substitutions
If you’re looking to switch things up or simply use what you have on hand, here are some tasty alternatives:
- Dijon mustard: Swap it out for spicy brown mustard or whole grain mustard. Avoid yellow mustard, as it doesn’t pair as well with the herbs and garlic.
- Garlic: Use ½ teaspoon of garlic powder or granulated garlic instead of fresh garlic. Roasted garlic is another fantastic option—just use 3-4 cloves.
- Fresh herbs: Feel free to use dried herbs in place of fresh ones. A total of 1 teaspoon of dried herbs will do the trick.
- Olive oil: Avocado oil or coconut oil works just as well in this recipe.
Additional Ingredients
Want to take your bacon wrapped pork tenderloin to the next level? Here are a couple of tasty additions that pair perfectly with the main ingredients:
- Cheese: Mix some grated parmesan cheese with the mustard mixture for extra depth and flavor.
- Spice rub: If you’re a fan of a little heat, add a quarter teaspoon of red pepper flakes to bring a nice zing to the bacon wrapped pork loin.
Note: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools Required
Here is the list of ingredients you'll need to make bacon-wrapped pork tenderloin in oven:
- Cutting board
- Sharp knife
- Small mixing bowl
- Spoon
- Toothpick or butcher twine
- Oven safe skillet or sheet pan
How to Make Bacon-Wrapped Pork Tenderloin: Complete Cooking Guide
Before you start cooking this bacon wrapped pork tenderloin, take a moment to follow along with the step-by-step pictures. It’ll help you get familiar with each step, making the whole process smoother and more manageable. Let’s get started!
Cooking Method
- Baking
Preparation Steps
- Preheat the oven to 375F (190°C).
- Ensure that the pork tenderloin is trimmed of the silverskin and other bits and pieces. Dry the tenderloin with some paper towels before starting the recipe.
- Take a small bowl and mix together the Dijon, garlic, fresh herbs and olive oil. Set aside.
- Lay the slices of bacon on a cutting board, with the first slice farthest from you. Slightly overlap each piece of bacon until they are all laid out on the board.
- Place the tenderloin on the bacon, with the bacon lying perpendicular under the tenderloin.
- Season the tenderloin with the salt and pepper.
- Slather all the mustard sauce over the tenderloin, ensuring even coverage.
- Start with the strip of bacon closest to you. Draw up the left side and lay it at a 45 degree angle on top of the mustard sauce. Now repeat with the right side of the bacon, making an X as the two sides cross one another.
- Repeat for the remaining bacon, ensure they are all overlapping.
- When you get to the front, secure the bacon strips either with a toothpick or with butchers twine.
Cooking Steps
- OPTIONAL STEP: This is not a mandatory step, but one that I typically do to get the bacon to render faster. Place the oven safe skillet over medium-high heat. When hot, add the bacon wrapped tenderloin top down. Allow to cook for 2 minutes and carefully flip in the pan. Remove from the heat and place in the oven.
- If you choose to not do the optional step, then place your pan (either skillet or sheetpan) in the oven for 5 minutes to allow it to get hot. Lay the crispy bacon wrapped tenderloin in the pan, with the side that you overlapped facing up.
- Bake for 25-30 minutes or until the internal temperature reached 145F (64c) for a medium-rare tenderloin. This can be checked with an instant read thermometer.
- After the tenderloin has been removed from the oven, transfer to a cutting board. Allow to rest for 5 minutes before cutting.
- I slice it at a diagonal for a nicer presentation, but you can slice however you like! Serve hot and enjoy.
Step 1: Arrange the sliced bacon strips side by side, slightly overlapping, on a cutting board.
Step 2: Place the pork tenderloin on top of the arranged bacon strips, positioning it in the center.
Step 3: Spread the mustard, garlic, and herb mixture evenly over the pork tenderloin, leaving a bit of space on the edges.
Step 4: Place fresh sage leaves in a row on top of the mustard mixture on the pork tenderloin.
Step 5: Start by folding the left strip of bacon over the mustard sauce at a 45-degree angle, then do the same with the right strip, forming an X where they cross.
Step 6: Continue wrapping the bacon around the tenderloin until it is fully covered.
Step 7: When you get to the front, secure the bacon either with a toothpick or with butchers twine.
Step 8: Sear the bacon-wrapped pork tenderloin on all sides in the hot skillet until the bacon is crispy and golden brown.
Step 9: After searing, transfer the skillet to a preheated oven to finish cooking the pork tenderloin.
💡 My Pro Tip
For this recipe, bacon thickness is key. While thick-sliced bacon is usually a favorite of mine, it’s not the best choice here. As you can see in the process images, we need to slightly stretch the bacon so it sticks to the top of the tenderloin. Thick-sliced bacon isn’t flexible enough, often sliding off and landing back on the cutting board—trust me, it’s frustrating!
Plus, it doesn’t crisp up like thinner bacon, leaving you with a chewy texture instead of that crunchy, bacon-coated perfection. So, do yourself a favor and go for regular or thin-cut bacon.
I also used whole sage leaves in this recipe, a trick I learned from one of my catering company's chefs. Not only does it add amazing flavor, but it also makes wrapping the bacon over the mustard mixture much less messy. Give it a try—I think you’ll love it!
⏲️Time Saving Tips
- Use regular or thin-cut bacon to save time and frustration when assembling the bacon wrapped pork tenderloin. It will also help prevent overcooking the meat while waiting for the bacon to crisp up.
- Prepare the mustard mixture ahead of time. You can make it a day or two in advance, so when you’re ready to cook, just slather it on the cuts of meat.
- Assemble the entire tenderloin up to 1 day in advance. At my catering company, we’d prepare these in batches of 12 to 14 the night before and cook them just before lunch service the next day—they were perfect. Just don’t let it sit for more than 24 hours, as the mustard will start to break down the meat, making it lose its texture. Nobody wants mushy tenderloin.
What to Serve With Bacon Wrapped Pork Tenderloin?
Wondering what to serve with bacon wrapped pork tenderloin? Here are some side dishes that pair perfectly with this savory dish. Each one brings a delicious balance to the rich flavors of the tenderloin:
- Haricot Verts: Their light, crisp texture, and fresh flavor provide a nice contrast to the richness of the delicious pork tenderloin.
- Green Beans: Tossed in unsalted butter and topped with almonds, they add a crunchy and buttery touch that pairs well with the juicy pork tenderloin.
- Spicy Italian Broccoli: The kick from the red pepper flakes and the savory parmesan enhance the bacon’s flavor and add a delightful spiciness.
- Cauliflower Steak: Grilled with herbs, it’s a hearty, veggie-packed side that adds a robust flavor without overpowering the bacon pork tenderloin.
- Roasted Brussels Sprouts: Their caramelized sweetness and balsamic glaze complement the smoky flavor of the bacon, adding a balance of flavors.
Storage, Freezing, And Reheating Instructions
One of the best parts about this recipe is the leftovers. I often make 2-3 bacon wrapped pork tenderloins at once to enjoy throughout the week. They’re delicious even sliced thin straight from the fridge! Here’s how to store and reheat them properly:
Storage Tips
After the tenderloin has cooled to room temperature, store it in an airtight container in the fridge for 4-5 days. Be aware that fresh herbs and the acidic mustard can start to affect the meat’s texture by day 5.
Freezing Tips
I haven’t tried freezing this recipe, and it can be tricky due to the various components. The different textures may not hold up well after freezing.
Reheating Tips
The best way to reheat it in the oven at 350°F in an oven-safe dish or small-rimmed baking sheet pan until warmed through. Reheating on the stove can cause the bacon to overcook before the center is heated. Slicing it before reheating can cause the mustard to run out and the bacon wrapping to fall off. Microwaving tends to make the pork tough, so slow reheating in the oven is your best bet.
Final Thoughts
I love serving this recipe when guests come over for a dinner party. It looks sophisticated and elegant, but the best part is that it’s surprisingly easy to make. Everyone raves about the combination of bacon, Dijon mustard, fresh herbs, garlic, and pork—it all comes together perfectly and pairs with so many different sides. It’s a real winner.
This dish tends to make a comeback as the seasons change. It’s perfect for cooler nights with a bit of a chill in the air. The warmth and richness of the tenderloin make everything feel cozy and right. For me, that’s one of the best reasons to cook.
Feel free to leave any questions or suggestions in the comments regarding pork tenderloin recipes. You can also connect with us on Facebook or Instagram.
Other Pork Recipes to Try
Looking to explore more delicious pork dishes? Here are some fantastic recipes to add to your menu:
FAQs
Only if the pork tenderloin is not going to be wrapped or marinated. Pork tenderloin has a delightful and light flavor without searing.
It is best to slow-cook pork tenderloin slowly and with added fat in the slow cooker. Pan-seared pork tenderloin medallions are cooked fast in a high smoke point cooking fat. Baked pork tenderloin is cooked at a medium pace.
It is a very tender and delicious recipe where a pork tenderloin is wrapped generously in uncooked bacon along with other herbs, spice blend or even a marinade. The tenderloin is then either cooked in the oven, an air fryer or even on the grill. Once finished cooking, it is sliced so that every portion contains savory bacon wrapped pork.
Bacon Wrapped Pork Tenderloin
Ingredients
- 10 bacon slices not thick sliced
- 2 tablespoons Dijon mustard
- 2 cloves garlic minced
- 2 tablespoons fresh herbs (rosemary, thyme, sage, or parsley)
- 1 pork tenderloin cleaned (approximately 1 - 1.5 pounds)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Preparation Steps
- Preheat the oven to 375F (190°C).
- Ensure that the pork tenderloin is trimmed of the silverskin and other bits and pieces. Dry the tenderloin with some paper towels before starting the recipe.
- Take a small bowl and mix together the Dijon, garlic, fresh herbs and olive oil. Set aside.
- Lay the slices of bacon on a cutting board, with the first slice farthest from you. Slightly overlap each piece of bacon until they are all laid out on the board.
- Place the tenderloin on the bacon, with the bacon lying perpendicular under the tenderloin.
- Season the tenderloin with the salt and pepper.
- Slather all the mustard sauce over the tenderloin, ensuring even coverage.
- Start with the strip of bacon closest to you. Draw up the left side and lay it at a 45 degree angle on top of the mustard sauce. Now repeat with the right side of the bacon, making an X as the two sides cross one another.
- Repeat for the remaining bacon, ensure they are all overlapping.
- When you get to the front, secure the bacon strips either with a toothpick or with butchers twine.
Cooking Steps
- OPTIONAL STEP: This is not a mandatory step, but one that I typically do to get the bacon to render faster. Place the oven safe skillet over medium-high heat. When hot, add the bacon wrapped tenderloin top down. Allow to cook for 2 minutes and carefully flip in the pan. Remove from the heat and place in the oven.
- If you choose to not do the optional step, then place your pan (either skillet or sheetpan) in the oven for 5 minutes to allow it to get hot. Lay the crispy bacon wrapped tenderloin in the pan, with the side that you overlapped facing up.
- Bake for 25-30 minutes or until the internal temperature reached 145F (64c) for a medium-rare tenderloin. This can be checked with an instant read thermometer.
- After the tenderloin has been removed from the oven, transfer to a cutting board. Allow to rest for 5 minutes before cutting.
- I slice it at a diagonal for a nicer presentation, but you can slice however you like! Serve hot and enjoy.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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