Bacon Brown Sugar Pork Tenderloin Pairs – A Sweet & Savory Dinner Winner!
This dish is a flavor bomb – juicy pork tenderloin wrapped in smoky bacon, kissed with brown sugar and roasted to perfection. It’s easy enough for a weeknight, yet fancy enough for guests. Each bite gives you sweet, savory, and just a touch of spice, making this a crowd favorite!
Ingredients
2 pork tenderloins (about 1 lb each)
10–12 slices of bacon
1/2 cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it.
- Trim pork tenderloins of excess fat and silver skin.
- In a small bowl, mix brown sugar, Dijon mustard, paprika, black pepper, and cayenne (if using).
- Rub olive oil over the tenderloins, then coat with the brown sugar mixture.
- Wrap bacon slices around each tenderloin, slightly overlapping, and secure with toothpicks if needed.
- Place on the baking sheet seam-side down.
- Bake uncovered for 35–40 minutes, or until internal temp reaches 145°F (63°C).
- For crispy bacon, broil the last 2–3 minutes (watch closely).
- Rest for 5–10 minutes before slicing.
Serving Tips
- Serve with roasted sweet potatoes or garlic mashed potatoes.
- A side of sautéed green beans or asparagus balances the richness.
- Drizzle pan juices on top for extra flavor!
Nutrition (Per Serving)
| Calories | 410 kcal |
| Protein | 32 g |
| Fat | 25 g |
| Carbohydrates | 12 g |
| Sodium | 670 mg |
FAQs
Q: Can I prep this ahead of time?
Yes! Assemble and refrigerate up to 1 day in advance. Let sit at room temp for 20 minutes before baking.
Q: What’s a good substitute for Dijon mustard?
You can use spicy brown mustard or even honey mustard for a sweeter profile.
Q: Can I grill instead of bake?
Absolutely. Grill over medium heat, turning often, for about 25–30 minutes until cooked through.
