Bacon Brown Sugar Pork Tenderloin

You know those nights when you want to impress but don’t have hours to spend in the kitchen? That’s where this Bacon Brown Sugar Pork Tenderloin comes in. It’s become my go-to for those “I want something special but I’m short on time” moments.

I stumbled upon this recipe during a particularly hectic week. Work was crazy, the kids had after-school activities every day, and I was desperately seeking a dinner that would make us all pause and savor the moment. Little did I know, wrapping pork in bacon and giving it a sweet and savory hug would be the answer to my culinary prayers.

The first time I made this, the aroma that filled the kitchen was intoxicating. My youngest came running, asking what that amazing smell was. Even my teenager, who’s usually glued to their phone, poked their head out of their room. That’s when I knew I was onto something good.

Now, let me tell you, this isn’t just any pork tenderloin. The magic lies in the combination of crispy bacon, a brown sugar rub that caramelizes beautifully, and the juicy tenderness of the pork. It’s like a flavor explosion in every bite.

What I love most about this dish is how it transforms an ordinary weeknight into something special. It’s fancy enough for guests but easy enough for a Tuesday night when you’re juggling a million things. And trust me, the leftovers (if there are any) make for an incredible sandwich the next day.

Before we dive into the recipe, let me share a quick tip: don’t skip the searing step. I know it’s tempting to just throw it in the oven, but those few extra minutes of searing really lock in the flavors and give the bacon a head start on crisping up. It’s worth it, I promise.

So, let’s get cooking, shall we? Grab your apron, and let’s turn an ordinary pork tenderloin into something extraordinary.

The Recipe

Here’s what you’ll need to make this mouthwatering Bacon Brown Sugar Pork Tenderloin:

Bacon Brown Sugar Pork Tenderloin

Ingredients:

• 1 pork tenderloin (about 1.5 pounds)
• 8-10 slices of bacon
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Fresh rosemary sprigs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to create a rub.
3. Pat the pork tenderloin dry with paper towels, then generously coat it with the brown sugar rub mixture.
4. Wrap the seasoned tenderloin with bacon slices, slightly overlapping them to cover the entire surface. If needed, secure the bacon with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully add the bacon-wrapped tenderloin.
6. Sear the tenderloin for about 2-3 minutes on each side, until the bacon starts to crisp and turn golden brown.
7. Transfer the skillet with the tenderloin to the preheated oven. (source:Ineskohl.info)
8. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
9. Remove from the oven and let it rest for 5-10 minutes before slicing.
10. Garnish with fresh rosemary sprigs if desired, slice, and serve.

Enjoy your delicious Bacon Brown Sugar Pork Tenderloin!

Now, let’s break this down step by step, because I want you to nail this recipe just like I did (after a couple of tries, if I’m being honest).

First things first, preheat that oven. I know it sounds obvious, but you’d be surprised how often I’ve forgotten this step when I’m in a rush. 375°F is our magic number here. It’s hot enough to get that bacon crispy but not so hot that it’ll dry out our precious pork.

While the oven’s heating up, let’s talk about that rub. Oh boy, this rub. It’s a beautiful marriage of sweet and savory that’s going to take our pork from “meh” to “more, please!” Mix it all together in a bowl. Don’t worry if it looks a bit paste-like – that’s exactly what we want.

Now, onto the pork itself. Pat it dry with paper towels. This step is crucial. If the pork is wet, our rub won’t stick as well, and we want every bit of that flavor. Once it’s dry, go to town with that rub. Don’t be shy – make sure every inch of that tenderloin is covered.

Wrapping the pork in bacon is where the fun really begins. It’s like you’re giving your tenderloin a hug with bacon. How could that not be delicious? Overlap the slices slightly as you go. If you find the bacon slipping, don’t hesitate to secure it with toothpicks. Just remember to remove them before serving – no one likes a surprise toothpick in their dinner!

Now, here’s where we diverge from just tossing it in the oven. Trust me, the extra step of searing is worth it. Get your skillet nice and hot, add a touch of olive oil, and sear that bacon-wrapped beauty on all sides. This step does two amazing things: it starts to crisp up the bacon (because who likes soggy bacon?), and it seals in all those wonderful juices.

Once you’ve got a nice sear, pop the whole skillet into the oven. This is where the magic happens. In about 20-25 minutes, your kitchen will start to smell incredible. But don’t rely on your nose alone – use a meat thermometer to check when the internal temperature hits 145°F. That’s our sweet spot for juicy, perfectly cooked pork.

Here’s a crucial tip: let it rest. I know it’s tempting to dig right in, but giving it 5-10 minutes to rest allows all those juices to redistribute throughout the meat. Trust me, it’s worth the wait.

While it’s resting, you can prep any sides you like. Personally, I love serving this with some roasted vegetables or a crisp salad to balance out the richness of the pork.

When you’re ready to serve, slice it up and prepare for the oohs and aahs. The bacon will be crispy, the pork juicy, and that brown sugar rub will have caramelized into the most delicious crust. 

Now, let’s talk about some potential pitfalls and how to avoid them:

1. Bacon woes: If your bacon isn’t crisping up as much as you’d like, you can always turn on the broiler for the last minute or two of cooking. Just keep a close eye on it – it can go from perfect to burnt in seconds.
2. Temperature troubles: Invest in a good meat thermometer if you haven’t already. It takes the guesswork out of cooking meat and ensures you don’t end up with dry, overcooked pork.
3. Rub rebellion: If your rub isn’t sticking well, try patting the pork dry again. You can also try applying a thin layer of Dijon mustard before the rub for extra sticking power.
4. Smoke signals: Don’t panic if you see a bit of smoke when you’re searing. It’s normal. Just make sure your kitchen is well-ventilated. If it’s too much, you can lower the heat a bit.

One of the things I love most about this recipe is how versatile it is. You can switch up the flavors in the rub to suit your taste. Sometimes I add a bit of chili powder for heat, or swap the smoked paprika for sweet paprika if I want a milder flavor. You can even try different types of bacon – maple bacon adds an extra layer of sweetness that’s pretty irresistible.

And let’s talk leftovers because, in my house, we’re all about smart cooking. If you do happen to have any left (it’s rare, but it happens), slice it thin and use it for sandwiches the next day. A bit of arugula, some sliced apple, and a smear of whole grain mustard on crusty bread – trust me, it’s lunch perfection.

This Bacon Brown Sugar Pork Tenderloin has become more than just a recipe in our house – it’s a little moment of luxury in our often hectic weeks. It’s the kind of meal that makes you slow down, savor each bite, and remember why family dinners are so important.

So, the next time you’re standing in front of your fridge, wondering how to make dinner special without spending hours in the kitchen, give this a try. I have a feeling it might just become your new favorite too. Happy cooking, and even happier eating!