Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin
  • Servings: 8 - 10

Recipe Tags

About this Recipe

Pork, pork, and more pork, with this delicious way to cook Pork Tenderloin you will rest you craving for pork... for a little while at least.


16 strips Maple Leaf Bacon
2 Pork Tenderloins
3 Cloves Garlic
12 Sage Leaves
1/4 cup Grainy Dijon Mustard
3 tbsp Honey
1/2 cup White Wine
Salt and Pepper


Preheat your oven to 375F

First thing we’ve got to do is prepare our roll own honey mustard. Mix together your honey and mustard. Plus the garlic. Sure you could use store bought honey mustard, but this way allows you to choose a higher quality mustard. I love this grainy Dijon stuff.

Lay out your 8 strips of bacon and place your tenderloin along the top. Slightly overlap the bacon – it should be just as wide as your tenderloin. Spoon down some of your mustard and about 6 sage leaves. Season everything with salt and pepper.

Roll’er up.

Tie it off with a few short pieces of butcher’s twine. I also used a long piece to tie it up lengthwise.

Do the same to all the tenderloins you have. Yes. I made 4 tenderloins. My two roommates are happy that they’ll have lunch and dinner for the next 6 days.

In a hot pan or griddle, sear the outsides of each of the tenderloins until they’re all golden brown all the way around.

Once golden brown, whack them in the oven for roughly 25-35minutes, or until the internal temperature reads 145F with a meat thermometer.

Serve atop some mashed potatoes and grilled asparagus. I drizzled a little balsamic glaze to pretty it up… and make it even more delicious.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet