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Perfect Bourbon-Glazed Bacon-Wrapped Pork Tenderloin

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A juicy pork tenderloin wrapped in crispy bacon and glazed with a sweet, boozy bourbon sauce, perfect for an impressive yet easy dinner.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 8–10 slices thick-cut bacon
  • 1/3 cup bourbon (80 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme or rosemary, chopped (optional)

Instructions

  1. Trim any silver skin or excess fat from the pork tenderloin. Pat dry with paper towels.
  2. Season the pork all over with salt, pepper, smoked paprika, and fresh herbs if using. Let rest at room temperature for 15 minutes.
  3. Lay out bacon strips overlapping slightly. Place the tenderloin at one end and roll tightly, securing bacon around the pork. Use toothpicks if needed.
  4. Heat olive oil in an ovenproof skillet over medium-high heat until shimmering. Sear the bacon-wrapped pork on all sides, about 2-3 minutes per side, until bacon is browned and crisping.
  5. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, and minced garlic to make the glaze.
  6. Pour the glaze over the seared tenderloin, spooning some over the top and sides.
  7. Transfer the skillet or move the tenderloin to a baking dish and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, basting every 7-8 minutes with glaze from the pan. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
  8. Remove from oven and let rest on a cutting board for 10 minutes to allow juices to redistribute.
  9. Slice into 1/2 inch medallions, drizzle with remaining glaze, and garnish with fresh thyme or rosemary if desired.

Notes

Baste the pork regularly during roasting to build layers of flavor and keep bacon moist. Use a meat thermometer to avoid overcooking. If glaze thickens or burns, add a splash of water or bourbon to loosen it. Rest the meat before slicing for juiciness.

Nutrition

Keywords: bourbon glazed pork tenderloin, bacon wrapped pork, easy pork recipe, bourbon glaze, weeknight dinner, pork tenderloin recipe

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