This brown sugar bacon-wrapped pork tenderloin is juicy and tasty. Super easy and delicious meal can be made for the whole family to enjoy. Prepare the tenderloin and bake.
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Glaze the Pork Tenderloin
The glaze that is shown on the pork tenderloin is made from the pan drippings. So easy and delicious. This was also used as a glaze – gravy for the mashed potatoes. If you would like a great recipe for delicious mashed potatoes, you can find that here. They really are very good. My daughter will attest to that.
This meal is easy enough to make for an everyday family dinner; however, it is fancy enough for that Sunday dinner or even during the Holidays.
Pork Tenderloin Full of Flavor
The bacon is crisp and caramelized. This bacon-wrapped pork tenderloin is moist and full of flavor. The tenderloin is often easy to overcook and dry out the meat because of the very low fat content in this cut.
Wrapping the tenderloin in bacon does wonders for producing a flavorful and juicy pork loin.
When the bacon is paired with brown sugar, that takes this main dish to the next level in pleasing the taste buds.
Tips on Keeping the Meat Moist
- Once the pork is cooked to temperature let it stand for 5-10 minutes before slicing. This allows the juices to stay in the meat rather than run out during the slicing.
- Make sure to use a meat thermometer to check for the pork’s doneness.
- Use bacon that is cut on the thin side if you want crispy bacon.
- While you can bake the tenderloin in a skillet or baking pan like I have, using a rack to keep it out of the juices will help the bottom bacon crisp too.
Cooking Time for Pork Tenderloin
The pork tenderloin that I used was over a pound. Therefore, depending on the size of your pork tenderloin, it is important to check the meat with a thermometer to make sure it reads 135 Fahrenheit before removing from the oven.
Making the Glaze/Gravy
This recipe will surely have fat in with the pan drippings. However, it is those pan drippings that have such great flavor. Use it to glaze the pork and over the mashed potatoes. Don’t spend a lot of time separating out the fat. I use a 4-cup fat separator like this to quickly get the job done.
Brown Sugar Bacon-Wrapped Pork Tenderloin
- 16-24 Oz. Pork Tenderloin
- 3/4 Cup brown sugar
- 1 Tsp. garlic powder
- 1 Tsp. Lawry’s Seasoned Salt
- 1/2 Tsp. Black Pepper
- 16 Oz. bacon Thin cut
- 1 Cup Pan Drippings without the fat
- 1 Cup water
- 2 Tbl. corn starch
- Remove any silver skin from the pork tenderloin. Preheat the oven to 350 degrees.
- In a bowl, combine the brown sugar, garlic powder, seasoned salt, and black pepper. Rub onto the pork loin to fully coat.
- Wrap each bacon around the pork loin from one end to the next. Secure with toothpicks if needed.
- Place on a roasting rack or in a baking pan. Bake for 60 minutes or until a thermometer inserted into the center reads 125 Fahrenheit. Baste the tenderloin every 15 minutes with the pan juices while it is baking.
- Remove from heat, let the tenderloin sit for 5-10 minutes. Cut in 1-inch slices. Glaze with the gravy mixture.
- In a saucepan, add 1 cup of pan drippings (without the fat). Heat to boiling. Dissolve the cornstarch in 1 cup of cold water. Slowly pour the cornstarch mixture in the boiling pan drippings stirring constantly. Once the mixture begins to thicken, turn off the heat.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.