Easy Garlic Brown Sugar Bacon Wrapped Pork Tenderloin Recipe

In this guide, I’ll walk you through the whole process as if we’re cooking together in your kitchen. You’ll learn how to wrap the tenderloin so the bacon crisps beautifully, how to lock in moisture, and when to finish it under the broiler for that irresistible crackle. Expect a tender center, bold flavor, and a glaze that has guests going back for seconds. Let’s make something you’ll be proud to plate.

What Makes This Garlic Brown Sugar Bacon Wrapped Pork Tenderloin Irresistible

This dish shines because it marries contrasting flavors and textures in the best way. The pork tenderloin is lean and delicate, so wrapping it with bacon adds fat and flavor that keep it succulent. A quick garlicky brown sugar rub creates a glossy glaze that caramelizes in the oven, giving you that slightly sticky, lightly crisp exterior. The aroma is warming and homey, yet the finished plate looks restaurant-worthy. It’s the kind of recipe that feels impressive without being fussy—and it works just as well for family dinner as it does for a cozy dinner party.

What You’ll Need: Ingredients for Garlic Brown Sugar Bacon Wrapped Pork Tenderloin

• Pork tenderloin (1 to 1.5 pounds): The star of the show—naturally tender, mild in flavor, and quick-cooking.
• Thin-cut bacon (8 to 12 slices): Wraps and bastes the pork as it cooks; thin slices crisp more easily.
• Light or dark brown sugar (1/3 cup): Adds sweetness and helps form a caramelized glaze.
• Fresh garlic, minced (3 to 4 cloves): Provides savory depth and a fragrant punch.
• Dijon mustard (1 teaspoon): Balances the sweetness with gentle tang and helps the glaze cling.
• Smoked paprika (1 teaspoon): Adds warmth and a whisper of smokiness to amplify the bacon.
• Black pepper (1/2 teaspoon): Sharpens the flavors and adds mild heat.
• Kosher salt (3/4 to 1 teaspoon): Seasons the pork (use a lighter hand because bacon is salty).
• Olive oil (1 tablespoon): Helps the rub spread evenly and assists with searing.
• Apple cider vinegar (1 teaspoon, optional): A touch of acidity to brighten the glaze.
• Red pepper flakes (pinch, optional): For a subtle kick if you like heat.
• Fresh thyme or rosemary (1 to 2 teaspoons, chopped, optional): Adds herbal notes that pair well with pork.
• Toothpicks or kitchen twine: Keeps the bacon snugly wrapped during cooking.
• Rimmed sheet pan and wire rack (recommended): Elevates the meat for even cooking and crisper bacon.

How to Cook It: Step-by-Step Guide to Making Garlic Brown Sugar Bacon Wrapped Pork Tenderloin

1. Preheat your oven to 400°F (205°C). Place a wire rack inside a rimmed sheet pan and line the pan with foil for easy cleanup. Elevating the tenderloin on a rack helps the bacon crisp on all sides.
2. Trim the tenderloin. Use a sharp knife to remove the silverskin (the thin, tough, silvery membrane). Pat the pork dry with paper towels. This step prevents chewiness and helps the rub adhere.
3. Make the garlic-brown sugar rub. In a small bowl, mix brown sugar, minced garlic, Dijon, smoked paprika, black pepper, olive oil, and apple cider vinegar (if using). Stir in a pinch of red pepper flakes and herbs if you like. The mixture should be thick but spreadable.
4. Season the pork all over with kosher salt, then spread half of the rub on the tenderloin. Reserve the remaining half for glazing later.
5. Lay bacon strips on a cutting board, slightly overlapping, to form a rectangle the length of the tenderloin. Place the seasoned tenderloin at one edge and roll it up so the bacon wraps around, seam side down. Secure the ends with toothpicks or tie with kitchen twine in 2 to 3 places.
6. Optional sear for extra color: Heat a splash of oil in an oven-safe skillet over medium-high heat. Place the bacon-wrapped tenderloin seam side down and sear for 1 to 2 minutes to set the bacon, then lightly sear the sides. Transfer to the prepared rack.
7. Brush or spoon half of the remaining rub over the bacon. Place the tenderloin on the rack and slide the pan into the oven.
8. Roast for 22 to 30 minutes, depending on thickness, until the internal temperature reaches 140°F (60°C). Use an instant-read thermometer inserted into the center for accuracy.
9. Halfway through roasting, baste with the last of the rub. This builds a glossy, flavorful glaze as the sugar caramelizes.
10. For deeper browning, switch to broil on high for 1 to 3 minutes at the end, watching closely. The bacon should be mahogany and crisp at the edges—pull it before the sugar scorches.
11. Rest the tenderloin on a cutting board for 5 to 10 minutes, until the internal temperature rises to 145°F (63°C). Resting keeps the juices in the meat, not on the cutting board.
12. Slice into medallions about 1/2-inch thick. Serve warm with any pan drippings or extra glaze, if you have it, and garnish with a sprinkle of fresh herbs.

Timing & Prep at a Glance

• Prep time: 15 to 20 minutes (includes trimming and wrapping)
• Cook time: 22 to 30 minutes (plus optional 1 to 3 minutes broil)
• Rest time: 5 to 10 minutes
• Total: About 45 to 60 minutes
• Yield: 4 to 6 servings (from a 1 to 1.5 lb tenderloin)
• Done when: Internal temperature is 145°F (63°C) after resting; bacon is browned and lightly crisp.

Pro Tips for Best Results

• Choose thin-cut bacon. It renders and crisps more reliably, especially with a quick broil at the end.
• Use a rack over a sheet pan. Air circulation means even cooking and less soggy bacon on the underside.
• Season smartly. Bacon is salty, so go easy on the salt for the pork itself; you can always finish with flaky salt at the table.
• Mind the thermometer. Pull the pork at around 140°F; it will rise to 145°F as it rests. This is the sweet spot for juicy tenderloin.
• Customize the glaze. Add a teaspoon of maple syrup for extra shine, a squeeze of orange for brightness, or a pinch more chili for heat.
• Sear if you can. A quick stovetop sear helps set the bacon and kick-starts browning, but skip it if you’re short on time—broiling will still deliver color.
• Rest before slicing. Those few minutes make the difference between juicy slices and dry, leaky meat.
• Make it a meal. Serve with roasted green beans, garlicky mashed potatoes, or a crisp apple-fennel slaw to balance richness.

Nutrition at a Glance: Nutritional Snapshot

The following is an estimate per serving, based on 5 servings from a 1.25-pound tenderloin, 10 slices of thin-cut bacon, and the ingredient amounts listed:

• Calories: ~380
• Protein: ~28 g
• Carbohydrates: ~15 g
• Total Fat: ~22 g
• Saturated Fat: ~7 g
• Fiber: 0 to 1 g
• Sodium: ~900 to 1000 mg

Actual values will vary based on bacon thickness, exact amounts, and any swaps you make. For lighter fare, serve with a high-fiber side (like roasted Brussels sprouts) and slice portions a touch thinner.

Questions People Often Ask: Frequently Asked Questions

Can I use pork loin instead of tenderloin?

Yes, but plan for a longer cook time. A pork loin is thicker and denser, so roast at 375°F (190°C) until it reaches 140°F in the center, then rest to 145°F. Expect 45 to 70 minutes depending on size. Consider partially cooking the bacon first or using thin-cut bacon to ensure it crisps.

Can I make this ahead?

You can wrap the tenderloin in bacon up to 24 hours ahead and keep it covered in the refrigerator. For best texture, apply the brown sugar-garlic mixture within a few hours of cooking so it doesn’t draw out too much moisture. Bring the wrapped pork to room temperature for 20 to 30 minutes before roasting.

Can I cook this in an air fryer?

Yes. Preheat the air fryer to 375°F (190°C). Place the bacon-wrapped tenderloin in the basket (seam side down) and cook for 20 to 28 minutes, until 140°F in the center, turning once if your model browns unevenly. Air fryers vary, so check early and finish with a brief high-heat burst for crisp bacon if needed. Rest to 145°F before slicing.

A Few Parting Notes: Final Thoughts

Cooking this Garlic Brown Sugar Bacon Wrapped Pork Tenderloin is a small act of celebration—of good ingredients, balanced flavors, and the simple joy of sharing a delicious meal. With a handful of pantry staples and some attentive roasting, you’ll create something that looks and tastes special without the stress. Keep your thermometer handy, let the bacon do its basting magic, and finish with a quick broil for a glossy, irresistibly crisp crust.

Whether you serve it on a weeknight or for company, I hope this becomes one of those recipes you return to whenever you want a guaranteed win. Slice, share, and enjoy the happy silence that happens when everyone takes their first bite. Happy cooking!