Bacon-Wrapped Pork Tenderloin

By Derrick Riches

Updated 11/26/18

Bacon-Wrapped Pork Tenderloin on the Grill
Melanie Acevedo/Getty Images
Ratings
(44)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 4 to 5
Nutritional Guidelines (per serving)
174 Calories
5g Fat
6g Carbs
25g Protein
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Nutrition Facts
Servings: Serves 4 to 5
Amount per serving
Calories 174
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 71mg 24%
Sodium 264mg 11%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 25g
Calcium 14mg 1%
*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 wrapping the tenderloin 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.

Ingredients

  • 2 pork tenderloins, about 1 pound each
  • 6 to 8 strips raw bacon
  • For the Sauce:
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder, or use more if preferred

Steps to Make It

  1. Preheat grill to medium-high heat.

  2. Combine sauce ingredients in a small bowl. Using a brush, coat each tenderloin with an even amount of sauce.

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

  4. Place tenderloin on 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.

  5. Let the meat rest for 5 minutes, then carefully remove toothpicks or skewers. Carve into 1 1/4 inch slices and serve with your favorite sides. 

Tips

  • This recipe calls for 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 in aluminum foil to let sit for 10 minutes; the temperature will come up to 150 F.

Recipe Variations

  • If you are looking to make this recipe healthier, consider using nitrite-free, uncured bacon, which tends to be lower in fat and calories.
  • You can try turkey bacon if you desire, but since it has less fat than regular bacon it may burn more easily.
  •  If you like a bit more spice, consider replacing ketchup with salsa or chili sauce.