This Bacon Brown Sugar Pork Tenderloin is a show-stopping main course with juicy, tender pork wrapped in crispy bacon and coated in a sweet and savory brown sugar spice rub. It’s easy enough for a weeknight dinner yet elegant enough for holidays and special occasions.

⏱️ Recipe Information

🛒 Ingredients

• 1 pork tenderloin (1½–2 pounds)
• 8–10 slices bacon
• ⅓ cup brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley (for garnish)

👩‍🍳 Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet or roasting pan with foil and place a wire rack on top (optional for crispier bacon).

Step 2: Season the Pork

1. Pat the pork tenderloin dry with paper towels.
2. Brush it evenly with Dijon mustard and olive oil.

In a small bowl, mix together:

• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Thyme
• Rosemary

Rub the mixture all over the pork.

Step 3: Wrap with Bacon

• Wrap the bacon slices around the tenderloin, slightly overlapping each slice.
• Secure the ends with toothpicks if needed.

Step 4: Bake

• Place the wrapped tenderloin on the prepared rack or baking sheet.
• Bake for 30–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Step 5: Crisp the Bacon

• Switch the oven to broil for 2–4 minutes to crisp the bacon.
• Watch closely to prevent burning.

Step 6: Rest & Serve

• Let the pork rest for 10 minutes before slicing.
• Garnish with chopped parsley and serve warm.

💡 Tips for Success

• Use thin-cut bacon so it crisps more easily.
• A meat thermometer is the best way to avoid overcooking.
• Let the pork rest before slicing to keep it juicy.
• Broil only at the end for beautifully caramelized bacon.

🌿 Variations

Spicy Brown Sugar

Add ½ teaspoon cayenne pepper or crushed red pepper flakes to the rub.

Maple Bacon

Replace half of the brown sugar with pure maple syrup, brushed on during the last 10 minutes of baking.

Herb-Crusted

Add fresh chopped rosemary, thyme, and sage to the seasoning blend.

Garlic Parmesan

Sprinkle grated Parmesan over the bacon during the final few minutes of baking.

Smoky BBQ

Brush with your favorite barbecue sauce during the last 5 minutes of cooking.

🍽️ Serving Suggestions

• Garlic mashed potatoes
• Roasted Brussels sprouts
• Honey-glazed carrots
• Green beans with almonds
• Roasted sweet potatoes
• Garden salad
• Dinner rolls

🥡 Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze sliced or whole cooked pork for up to 3 months.

Reheating: Warm in a 325°F (163°C) oven until heated through, or microwave individual slices in 30-second intervals.

🥣 Nutrition (Per Serving)

Nutrition values are approximate and may vary depending on the ingredients used.

❓ Frequently Asked Questions

Can I prepare this ahead of time?

Yes. Season and wrap the pork in bacon up to 24 hours in advance. Keep it refrigerated until ready to bake.

How do I know when the pork is done?

The safest and juiciest result is an internal temperature of 145°F (63°C) followed by a 10-minute rest.

Can I cook this in an air fryer?

Yes. Air fry at 375°F (190°C) for 20–25 minutes, depending on the size of the tenderloin, until it reaches 145°F (63°C) internally. Finish with 1–2 minutes at a higher temperature if you want crispier bacon.

Can I use pork loin instead of pork tenderloin?

Yes, but pork loin is larger and requires a longer cooking time. Always cook to an internal temperature of 145°F (63°C).

What sauces pair well with this dish?

Honey mustard, maple Dijon, apple chutney, cranberry sauce, or a light barbecue sauce all complement the sweet and savory flavors beautifully.