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Savory Bourbon Brown Sugar Glazed Bacon-Wrapped Pork Tenderloin

bourbon brown sugar glazed bacon-wrapped pork tenderloin - featured image
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A flavorful and easy dinner recipe featuring pork tenderloin wrapped in crispy bacon and glazed with a sweet-savory bourbon brown sugar mixture, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.25 pounds / 450–570 grams), trimmed of silver skin
  • 8 to 10 slices thick-cut bacon
  • 1/4 cup bourbon (60 ml)
  • 1/3 cup packed dark brown sugar (70 grams)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil (optional, for searing)

Instructions

  1. Trim the pork tenderloin by removing any silver skin or excess fat. Pat dry with paper towels. (About 5 minutes)
  2. Season the pork all over with salt and freshly ground black pepper.
  3. Lay out the bacon strips slightly overlapping on a cutting board. Place the tenderloin at the edge and roll it up tightly in the bacon, tucking the ends underneath. Use toothpicks if needed. (5-7 minutes)
  4. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, minced garlic, and smoked paprika until smooth and pourable. (3 minutes)
  5. Optional: Heat olive oil in a cast-iron skillet over medium-high heat. Sear the bacon-wrapped tenderloin seam-side down for 2-3 minutes per side until bacon starts crisping and pork has a golden crust. (8-10 minutes)
  6. Brush the bourbon brown sugar glaze generously over the bacon-wrapped tenderloin. Reserve some glaze for basting halfway through cooking.
  7. Transfer the tenderloin to an oven-safe skillet or a foil-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through, baste with remaining glaze and return to oven. (20-25 minutes)
  8. Remove from oven and let rest for 5-10 minutes to allow juices to redistribute.
  9. Slice into medallions and serve immediately.

Notes

Searing the bacon-wrapped tenderloin before roasting adds flavor and helps crisp the bacon. Use a meat thermometer to ensure the pork reaches 145°F for juiciness. Baste gently halfway through cooking to avoid removing bacon crispness. Let the meat rest before slicing to retain juices. Leftovers can be refrigerated for up to 3 days and reheated gently to crisp bacon.

Nutrition

Keywords: pork tenderloin, bacon-wrapped, bourbon glaze, brown sugar, easy dinner, savory, sweet and smoky, weeknight meal

Find it online: https://magnetmeal.com/savory-bourbon-brown-sugar-glazed-bacon-wrapped-pork-tenderloin-recipe-for-easy-dinner/