Bacon-wrapped Pork Tenderloin Recipe

Trim and tie

Preheat oven to 400°F (205°C). Trim any silver skin or excess fat from the pork tenderloin. If the tenderloin is uneven in thickness, lightly butterfly and fold, or tie with kitchen twine at 1–2-inch intervals to create an even cylinder for uniform cooking.

Pat the tenderloin dry with paper towels so the rub and binder adhere well.

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, brown sugar, and dried thyme/oregano. Mix until evenly distributed.

In another small bowl whisk together Dijon mustard, olive oil, and maple syrup (or honey) until smooth. This will act as a binder and light glaze.

Brush the mustard-maple binder evenly over the entire surface of the tenderloin.

Sprinkle the dry rub evenly over the tenderloin, pressing lightly so it adheres to the binder. Be sure to coat all sides.

Lay 4 bacon slices slightly overlapping on a cutting board, long edges roughly aligned, then lay the tenderloin across the short end of the bacon. Starting at one end, wrap the bacon around the tenderloin tightly. Repeat with the next 4 slices offset from the first set so the entire loin is covered. Tuck the ends under the loin. If needed, secure bacon with toothpicks or tie gently with twine between slices.

Heat an oven-safe skillet (cast iron preferred) over medium-high heat and add 1 tablespoon olive oil. When shimmering, place the bacon-wrapped tenderloin seam-side down and sear 1–2 minutes until the bacon begins to brown. Turn and sear other sides briefly, about 30–60 seconds per side, to render some fat and get color. (If you prefer not to sear, place directly in a preheated oven.)

Transfer the skillet to the preheated oven (or place the wrapped tenderloin on a rimmed baking sheet). Roast until internal temperature reaches 145°F (63°C) measured at the thickest part of the meat, about 18–25 minutes depending on thickness. Start checking temperature at 15 minutes to avoid overcooking.

Remove the tenderloin from the oven and, if desired, brush the outside with an extra 1 teaspoon maple syrup or reserved binder for a glossy finish.

Tent loosely with foil and let rest 8–10 minutes. Resting allows juices to redistribute and the internal temp to rise slightly to the safe, juicy range.

Remove any twine or toothpicks. Slice into 1/2-inch to 3/4-inch medallions. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side to brighten the flavor if desired.