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.