Brown Sugar Bacon-Wrapped Pork Tenderloin

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rown Sugar Bacon-Wrapped Pork Tenderloin is an easy-to-prepare meal that’s sure to impress. Wrapped in bacon and beautifully caramelized with a sweet brown sugar glaze, it’s super juicy and tasty!

If you’re looking for a great meat alternative to the classic turkey or ham this holiday season, this bacon sugar bacon-wrapped pork tenderloin will make an impressive addition to your menu. It’s so easy to make for everyday family dinners yet fancy enough for company.

Wrapped in deliciously crisp and caramelized bacon, the thick slices of tenderloin comes out super moist and flavorful. Serve with your favorite hearty sides such as garlic mashed potatoes and roasted brussels sprouts and you’ve got a guaranteed party hit!

Although pork tenderloin is a great cut to cook, it can be a little challenging to work with. Made up of thin, lean muscles, it’s one of the most tender parts of the animal but since it contains very little fat, it can easily overcook from a potentially juicy piece of pork to something dry and cardboard-like.

Wrapping the tenderloin in bacon is my favorite solution! Not only does the rendered fat from the bacon adds a smoky flavor, but it also keeps the meat moist and succulent. And when you add a sweet and slightly spicy glaze, you get a beautifully crisp and caramelized pork dish that’s out of this world delicious!

Tips on How to Cook Brown Sugar Bacon-Wrapped Tenderloin

  • Use thin cut bacon so it cooks and crisps in tandem with the pork.
  • Although you can roast the pork in a cast iron skillet or baking dish, I highly suggest a roasting pan so the heat circulates around the meat and browns it all around. This also helps the rendered fat to drip down to the pan so the pork is not sitting in a pool of grease.
  • Please use a meat thermometer to check for doneness! Not only is it a must for food safety, but it also ensures the meat is perfectly cooked.
  • Want to skip the spice? Swap the hot sauce with Dijon mustard for a hint of tang.
  • If you want to crisp up the bacon further, broil for about 2 to 3 minutes.
  • The pork looks so amazing you’d want to dig in ASAP but please let stand for about 5 minutes before slicing to allow the juices to redistribute.

1 1/2 pounds pork tenderloin
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
5 slices thin-cut bacon
1 teaspoon hot sauce

  • With a knife, remove the silver skin from pork tenderloin.
  • In a bowl, combine 2 tablespoons of the brown sugar, garlic powder, salt, and pepper. Rub on the meat to fully coat.
  • Going from one end to the next, wrap the bacon around the tenderloin. Secure with toothpicks.
  • Place pork on a roasting rack set over a pan. and bake in a 400 F oven for about 15 to 20  minutes or until a thermometer inserted in the center reads 135 F. 
  • In a bowl, combine the remaining 2 tablespoons brown sugar and hot sauce. Stir until sugar is dissolved.
  • Liberally brush brown sugar mixture on pork. Bake for another 10 to 15 minutes or until outside is caramelized and a thermometer inserted in the center reads 145 F.
Remove from heat and let stand for about 5 minutes before slicing.

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