Grilled Bacon-Wrapped Pork Tenderloin

Grilled Bacon-Wrapped Pork Tenderloin on a wooden cutting board

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
469 Calories
25g Fat
4g Carbs
53g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 469
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 42%
Cholesterol 162mg 54%
Sodium 430mg 19%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 53g
Vitamin C 0mg 1%
Calcium 21mg 2%
Iron 2mg 13%
Potassium 873mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all know the saying, "Bacon makes everything better," and this recipe is no exception. Simple and delicious, this bacon-wrapped pork tenderloin is full of flavor and quick and easy to prepare. A homemade barbecue sauce is brushed on before the tenderloin is wrapped with strips of bacon, allowing for the flavors to infuse into the pork while on the grill.

The bacon fat may cause flare-ups, so keep an eye on the grill and make sure to move the tenderloin around if the flames shoot up. This grilled pork tenderloin pairs nicely with grilled sweet potatoes or potatoes grilled in a packet and a fresh green salad.


For the Sauce:

  • 3 tablespoons ketchup

  • 1 tablespoon brown sugar

  • 1 teaspoon onion powder

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon garlic powder, or more if preferred

Steps to Make It

  1. Gather the ingredients. Preheat the grill to medium-high heat.

    Grilled Bacon-Wrapped Pork Tenderloin ingredients

    The Spruce / Maxwell Cozzi

  2. Combine the sauce ingredients in a small bowl.

    Combine sauce ingredients in a small bowl

    The Spruce / Maxwell Cozzi

  3. Using a brush, coat each tenderloin with an even amount of sauce.

    Using a brush, coat each tenderloin with an even amount of sauce

    The Spruce / Maxwell Cozzi

  4. Cut the bacon slices in half and wrap around the pork. Secure each end with sturdy toothpicks or halved wooden skewers.

    Cut bacon slices in half and wrap around the pork, secure with toothpicks

    The Spruce / Maxwell Cozzi

  5. Place the tenderloin on the grill and cook for 20 to 25 minutes, making a 1/4 turn every 4 to 5 minutes. Once the internal temperature of the tenderloins reaches 150 F, and the bacon is nicely cooked, remove from the heat.

    Pork on the grill

    The Spruce / Maxwell Cozzi

  6. Let the meat rest for 5 minutes, then carefully remove the toothpicks or skewers.

    Grilled Bacon-Wrapped Pork Tenderloin on a wood surface

    The Spruce / Maxwell Cozzi

  7. Carve the tenderloin into 1 1/4-inch slices and serve with your favorite sides. Enjoy.

    Grilled Bacon-Wrapped Pork Tenderloin

    The Spruce / Maxwell Cozzi


  • This recipe calls for two 1-pound tenderloins, but if you are cooking larger cuts, double the sauce recipe.
  • If you have leftover sauce that you want to serve on the side, first boil it to remove any possible bacteria from the raw meat.
  • You can use your favorite bottled sauce if you are short on time; start with about 1/4 cup to brush onto the tenderloins and add more if need be.
  • If the bacon is done, but the tenderloin only reached 140 F, you can remove it from the grill and wrap it in aluminum foil to let sit for 10 minutes; the temperature will come up to 150 F.
  • You can prepare this dish the day before if you like; coat the tenderloins in the sauce and wrap them in the bacon strips. Place on a baking sheet or in a baking dish, cover with plastic wrap, and refrigerate. Bring to room temperature before grilling.

Can I Use Any Kind of Bacon?

You can use almost any type of bacon you prefer, but the meatier the better; strips of bacon that are mostly fat will cause a lot of flare-ups on the grill. And a variety that has almost no fillers is best as it won't shrink up as it cooks. You can try turkey bacon if you like, but since it has less fat than regular bacon, it may burn more easily. If you are looking to make this recipe healthier, consider using uncured bacon with no added nitrites, which tends to be lower in fat and calories.

Recipe Variation

If you like a bit more spice, replace the ketchup with salsa or chili sauce.

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