Grilled Bacon-Wrapped Pork Tenderloin

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/27/22
Tested by
Mary Jo Romano
Mary Jo Romano
Tested by Mary Jo Romano
Mary Jo Romano's career includes roles as a Recipe Tester and Developer at Fine Cooking Magazine, Culinary Producer for Handmade TV All Recipes cooking videos, Recipe Developer for national consumer goods companies, Food Styling Assistant for packing, print, video and webpages for food & equipment companies, Private Chef for clients with special dietary needs, Cooking and Baking Instructor for young adults, and Product Development and Sales for top national food companies.
Learn about The Spruce Eats' Editorial Process
Grilled Bacon-Wrapped Pork Tenderloin on a wooden cutting board

The Spruce / Maxwell Cozzi
Prep: 15 mins
Cook: 25 mins
Rest Time: 5 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
234 Calories
9g Fat
4g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 234
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Sodium 313mg 14%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 34g
Vitamin C 0mg 2%
Calcium 14mg 1%
Iron 2mg 8%
Potassium 559mg 12%
*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.

“Anything with bacon is a hit in our house and this bacon wrapped pork tenderloin was over the top because of the sauce rubbed on the pork before and then the low heat cooking of the meat which allowed for all of the flavors to penetrate and mingle. Nothing was left over!” —Mary Jo Romano

Grilled Bacon-Wrapped Pork Tenderloin/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Sauce:

  • 3 tablespoons ketchup

  • 1 tablespoon packed 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, more to taste

Steps to Make It

  1. Gather the ingredients.

    Prepare a medium-low (300°F to 325°F) gas or charcoal grill fire.

    Grilled Bacon-Wrapped Pork Tenderloin ingredients

    The Spruce / Maxwell Cozzi

  2. Combine the ketchup, sugar, onion and mustard powders, black pepper, oregano, and garlic powder 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. Wrap the bacon slices around the pork to cover completely. 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 145 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

Tips

  • This recipe calls for two 1-pound tenderloins, but if you are cooking larger cuts, double the sauce recipe.
  • 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.

Recipe Variation


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

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.

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