Bacon-wrapped pork tenderloin with creamy mustard sauce is packed with flavor and while simple enough for weeknights, it’s impressive enough for a holiday main course!
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Easy and impressive!
I love this bacon-wrapped pork tenderloin for so many reasons. The bacon infuses amazing flavor into the tenderloin and since it’s relatively easy to prepare, I find myself making this recipe during the week.
But don’t let its simplicity fool you – this pork tenderloin wrapped with bacon is definitely impressive enough to serve at a gathering, and is especially good for holidays like Easter and Christmas!
I do recommend making the creamy mustard pan sauce I serve with it for even more flavor, but you could forego it and it will still be great!
I like to serve this dish with some green sides, like green beans almondine, garlic sauteed spinach, or roasted broccoli. And for a more a substantial meal, crispy roasted potatoes, Greek lemon potatoes, or rice pilaf all work well.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pork. Pork tenderloins are usually sold in packs that contain 2 tenderloins. I recommend placing them both together before wrapping them in the bacon.
- Bacon. Opt for regular cut bacon here rather than thick-cut.
- Dijon. This not only adds flavor but helps the bacon to adhere to the tenderloin.
- Wine. Use a dry white wine, such as pinto grigio or sauvignon blanc.
- Stock. Low-sodium chicken stock or homemade chicken stock with no added salt should be used here.
- Heavy cream (not shown) – This is optional but can be added to tone down the mustard sauce and increase the amount of sauce and make it a bit more creamy.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 400°F. Pat the pork tenderloin dry and season with garlic powder, salt, and pepper on all sides.
- Lay the bacon slices onto a cutting board and place the tenderloin in the center of the bacon and brush with the Dijon on all sides. If using two small tenderloins, place them side by side.
- Wrap the bacon slices over the pork so it’s completely covered.
- Heat a heavy oven-safe pan to medium-high heat and add the neutral oil. Once the oil is hot, begin to sear the bacon-wrapped pork tenderloin.
- Sear on all sides until browned, about 3 minutes per side, then place pan in the oven, bacon seam side down, and cook the pork until it reaches an internal temperature of 135°F. Remove from the oven and place the pork on a cutting board covered with tented foil.
- Place the same pan on the burner and turn the heat to medium. Add 2 tablespoons of butter and the shallots and cook until soft, about 2 minutes.
- Add the flour to the pan and cook for 1-2 minutes or until all the specks of flour are gone.
- Add the wine and stock and turn the heat to high. With a wooden spoon, scrape the pan to dislodge the brown bits. Let the sauce boil for 2 minutes to slightly reduce, then turn down to a simmer. Add the dijon, honey, thyme, parsley, and paprika, and simmer. Taste test and season with salt and pepper to taste. Remove the pan from the heat and whisk in the remaining butter, 1 cube at a time. If the sauce is too thick, whisk in the optional 1/2 cup of cream, if desired. Slice the pork and serve with the pan sauce and enjoy.
Top tips
- Wrap two tenderloins. If you purchase two small tenderloins, you can place them together prior to wrapping. The bacon will adhere to them during the cooking process and will help keep them together.
- Use a digital thermometer. I recommend using a probe thermometer to get an accurate read on the pork which should be cooked to 135-145°F.
- Pan sauce. The flavors in the dijon pan sauce beautifully complement the bacon-wrapped pork tenderloin. If you feel the mustard flavor is too strong to your liking, you can add some heavy cream at the end. This will also increase the yield of your sauce which is always a good thing!
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More amazing pork recipes
Here are just a few of my favorite pork recipes. I hope you love them!
- Italian stuffed pork loin
- Pork chops with vinegar peppers
- Pork chops with apples
- Pork chops Milanese
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Bacon Wrapped Pork Tenderloin
Ingredients
- 1 1/2 pounds pork tenderloin see notes below
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- salt and pepper to taste
- 12 slices bacon or enough to completely cover the pork tenderloin
- 2 tablespoons neutral oil
For the pan sauce
- 4 tablespoons (56g) cold butter cubed, divided
- 1 large shallot finely diced
- 1 1/2 tablespoons flour
- 1 cup (240ml) low-sodium chicken stock
- 1/4 cup (60ml) dry white wine
- 1 teaspoon chopped thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon (21g) honey
- 2 tablespoons (30g) Dijon mustard
- 2 tablespoons minced flat-leaf Italian parsley
- salt and pepper to taste
- 1/2 cup (120ml) heavy cream optional
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Instructions
- Preheat oven to 400°F. Pat the pork tenderloin dry and season with garlic powder and salt and pepper on all sides. Spread the Dijon on all sides of the pork. Note: 2 small 1-pound tenderloins can be combined and wrapped as one.
- Lay the bacon down in strips equal to the length of the pork tenderloin. Place the tenderloin in the center of the bacon and wrap the pieces over the top, completely covering the pork.
- Heat a heavy oven-safe pan to medium-high heat and add the neutral oil. Once the oil is hot, sear the pork until the bacon is browned on all sides (about 3 minutes per side) then place the pan in the oven, bacon seam side down, and cook the pork until it reaches an internal temperature of 135°F. Remove from the oven and place the pork on a cutting board tented with foil.
For the pan sauce
- Place the same pan on the burner and turn heat to medium. Add 2 tablespoons of butter and the shallots. Cook until soft (about 2 minutes).
- Add the flour to the pan and cook for 1-2 minutes or until all of the white specks are gone.
- Add the wine and stock and turn the heat to high. With a wooden spoon scrape the pan to dislodge the brown bits. Let the sauce boil for 2 minutes to slightly reduce then turn down to a simmer.
- Add the Dijon mustard, honey, thyme, parsley, and paprika and simmer. Taste test the sauce and season with salt and pepper to taste. Remove the pan from the heat and whisk in the remaining butter, 1 cube at a time. If the sauce is too thick, whisk in the optional 1/2 cup of cream if desired.
- Slice the pork and serve with the pan sauce. Enjoy!
Notes
- Wrap two tenderloins. Pork tenderloin is often sold in 1.5-2 pound packs that contain 2 thin tenderloins. Placing the both together before wrapping the bacon is recommended.
- Internal temp. Pork tenderloin is best cooked to medium 135-145°F, but cook it to a higher internal temp if you desire.
- Bacon. Any type of bacon can be used but keep in mind that a more smoky or flavored bacon will change the final taste.
- Cream. Heavy cream is optional, but can be added to tone down the mustard sauce and increase the amount of sauce.
- Pan sauce. To save even more time, the pan sauce can be omitted.
- Leftovers. Bacon wrapped pork tenderloin can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wowza! We thoroughly enjoyed this fantastic dish! The pork was tender and flavorful and the sauce was a perfect accompaniment. This would be a great dish for company, but is easy enough to be a weeknight regular. Yes, we really enjoyed it!
We’re happy you enjoyed it, Dean!
Made as directed and it was delicious, I would not leave out the sauce, it is excellent. I did wrap 2 small tenderloins together and they broke apart when cooking so had to patch them back together before serving. Will wrap them individually next time (which will be soon!)
We’re so happy to hear you enjoyed!
Hi James,
I’m new to your channel and am impressed with the simplicity of your recipes and how well they look and turn out. I
tried your Mediterranean Chicken with great success. I got marked down for adding the olives and was told it should have been optional at time of service. I loved it.
If I could make a suggestion – in Australia we use the metric system. I wonder if you could provide that option as some other channels do. Keep up the good work 🙂
Hi Peter, thanks for the comment. On YouTube Jim usually provides the ingredient info in grams and we’re trying to get all the recipes on our website to have grams as well but it takes time since it’s a manual process. Our cookbook will have every recipe in both US and metric measurements.
Jim this is gorgeous, finally, can’t wait to make a pork tenderloin meal! We’ve enjoyed so many of your pork loins and chops but tenderloin is usually “uninteresting”. My first thought though is we like pancetta more than bacon. Can I assume making the substitute would be fine or is there something that comes to mind that might be troublesome making the switch?
Hi Den, you can use pancetta in place of bacon here if you’d like.
could beef tenderloin be used as well
Hi Lois, yes, you definitely can use beef tenderloin.
This looks awesome, probably going to make it this weekend.
We hope you enjoy it, Tom!