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Bacon-Brown Sugar Pork Tenderloin

Bacon-wrapped pork tenderloin with a caramelized brown sugar glaze—roasted until the bacon forms a crisp, crackly shell around juicy pink meat. This easy pork tenderloin bakes at 400°F with a quick glaze brushing for sweet-savory flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins About 1 lb each
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
Bacon
  • 10 bacon 10–12 slices
Brown Sugar Glaze
  • 3 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Equipment

  • 1 sheet pan
  • 1 roasting pan

Method
 

Roast
  1. Preheat the oven to 400°F and set a roasting pan inside to warm while you prep the pork.
  2. Season the pork tenderloins with salt and pepper, then place them in the roasting pan.
  3. Mix the brown sugar glaze ingredients together until smooth, then brush half over the pork.
  4. Wrap each tenderloin tightly in bacon strips, overlapping slightly, and secure the ends with toothpicks.
  5. Brush the remaining glaze over the bacon so the surface looks evenly coated.
  6. Roast for 25–30 minutes at 400°F until the bacon is crispy and the internal temperature reaches 145°F.
  7. Rest the tenderloin for 5 minutes so the juices settle, then remove the toothpicks and slice to serve.

Notes

For the crispiest bacon, pat the tenderloins dry before seasoning and keep the bacon tightly wrapped so it cooks as one layer. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended for best bacon texture. If you want a lower-sugar version, reduce the brown sugar to 2 tbsp and add 1 tsp apple cider vinegar for a similar sweet-savory balance.