Try this Brown Sugar and Honey Bacon Wrapped Pork Tenderloin for an easy-to-make dinner to impress!
This post contains affiliate links for your convenience – see our Disclosure Statement for more information.
On Christmas Eve, my fiance’s family gets together for dinner and gifts. For dinner, it’s turkey and ham with all the traditional sides. On the day after Christmas, we visit my family and have dinner there, which is also ham. That leaves me to figure out something other than ham or turkey to have for our own Christmas dinner.
This is the second year in a row I’ve had to stray from my traditional turkey dinner and come up with something extra delicious for the special occasion. Last year, I made a beef tenderloin. It was so good and while one large tenderloin gave us two full dinners, our finances are a bit different this year.
I opted to make a more wallet-friendly Brown Sugar and Honey Bacon Wrapped Pork Tenderloin! Let me tell you, it did not disappoint!
I wanted to do something with the pork tenderloin that I hadn’t done before. I knew I wanted to wrap the pork tenderloin in bacon (because everything is better with bacon, right?!). Of course, I browsed Pinterest first to see what else other people were adding to that. I saw a few recipes calling for brown sugar, and a few others using honey along with the bacon, but I decided that I was going to use both. I thought it might turn out too sweet, but that wasn’t the case. Now, when I make it, I add more brown sugar and honey on top too!
Pork tenderloin usually comes in two pieces. Usually, one package of bacon will be enough to wrap both. This recipe is easier than you might think!
Brown Sugar and Honey Bacon Wrapped Pork Tenderloin Recipe
All you need to do is get out your pan and all the necessary ingredients and preheat your oven.
Lay half the bacon out on a broiler pan and place the pork tenderloin on top of it. Sprinkle on the brown sugar and drizzle on the honey.
Wrap the bacon around the tenderloin until it’s completely wrapped in the bacon.
If the bacon doesn’t quite make it all the way around, you may want to use toothpicks to hold it in place. You can sprinkle more brown sugar and honey on top. Repeat with the second half of bacon and remaining tenderloin.
If you want the bottom pieces of the bacon to be crisp, you will need to brown just the bottom of the wrapped tenderloin in a pan before cooking in the oven. I have done it this way, and I’ve also skipped this part and think it’s just as delicious either way.
Cook the tenderloin in the oven for about 35-40 minutes until the internal temperature reaches 145 degrees F.
Once the pork tenderloin is fully cooked, I turn the broiler on for about 5 minutes to crisp up the bacon. This is easier than attempting to brown the entire bacon-wrapped tenderloin in a pan before putting it in the oven. If you don’t mind a little soft bacon on the bottom of your pork, this is definitely the way to go!
Allow the pork to rest for 5-10 minutes before slicing so that the juices don’t run out all over. Set the slices out on a plate or pretty serving tray and serve!
I always want to hear what you guys think! If you’ve made this Brown Sugar and Honey Bacon Wrapped Pork Tenderloin, leave a comment or send me a message anytime! Enjoy!
- 1 2.5lb boneless pork tenderloin trimmed of excess fat
- 4 Tablespoons honey divided
- 1/4 Cup brown sugar
- 1 package bacon
Preheat oven to 350 degrees F. Trim the fat from the pork tenderloin.
Brush on two Tablespoons of the honey and sprinkle on the brown sugar. Wrap the bacon around the tenderloin, using toothpicks to pin into place, if necessary.
If you want the bottom portion of bacon browned, heat a large frying pan over medium heat and brown just the bottom of the pork tenderloin to get the bacon on the bottom a little crispy.
Transfer to a roasting pan. Brush/drizzle on the remaining 2 Tablespoons of honey and sprinkle with more brown sugar if desired.
Roast for approximately 35-40 minutes or until the internal temperature reaches 145 degrees F. At this point you can turn on your broiler for about 5 minutes until the bacon is browned and crisp, keeping a close eye on it the entire time to prevent burning. Let rest for 10 minutes before carving. Serve.