|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||2%|
|*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.|
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
Gather the ingredients.
Prepare a medium-low (300°F to 325°F) gas or charcoal grill fire.
Combine the ketchup, sugar, onion and mustard powders, black pepper, oregano, and garlic powder in a small bowl.
Using a brush, coat each tenderloin with an even amount of sauce.
Wrap the bacon slices around the pork to cover completely. Secure each end with sturdy toothpicks or halved wooden skewers.
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.
Let the meat rest for 5 minutes, then carefully remove the toothpicks or skewers.
Carve the tenderloin into 1 1/4-inch slices and serve with your favorite sides. Enjoy.
- 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.
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.