Sweet and savory Bacon Wrapped Pork Tenderloin is flavored with brown sugar and honey for a dish that’s as impressive as it is easy to make. This recipe is perfect for holidays, special occasions or a flavorful weeknight family dinner.
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This Brown Sugar and Honey Bacon Wrapped Pork Tenderloin recipe takes simple pork tenderloin and turns it into a show-stopping meal. The tenderloin is wrapped in bacon, brushed with honey and sprinkled with brown sugar, and then roasted or grilled to perfection. The result is a juicy, caramelized pork dish with a perfect balance of sweet and savory flavors.
Whether you’re serving it for a special holiday dinner or a casual weeknight meal, this recipe is both easy to prepare and incredibly delicious.
If you love pork wrapped in bacon, you might also enjoy Bacon Wrapped Chicken Breasts or Bacon Wrapped Barbecue Beef Bites.
What Is Bacon Wrapped Pork Tenderloin?
Bacon Wrapped Pork Tenderloin is a classic method of elevating pork tenderloin by wrapping it in bacon, adding both moisture and flavor. The bacon renders during cooking, keeping the pork juicy while providing a rich, smoky flavor.
Adding brown sugar and honey enhances the natural sweetness of the pork, creating a caramelized crust that’s irresistible. This dish works in the oven or on the grill and is a favorite for holidays, celebrations or any dinner where you want to impress with minimal effort.
Why This Recipe Works
Sweet and Savory: Honey and brown sugar balance perfectly with the smoky, salty bacon.
Easy Yet Impressive: Minimal prep with a big flavor payoff which is always great for both weeknights and special occasions.
Versatile Cooking Options: Can be roasted in the oven or cooked on a grill depending on your preference.
Juicy and Tender: Bacon wrapping keeps the pork tenderloin moist while the sugar and honey create a lightly caramelized finish.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 8 tablespoons honey
- 8 tablespoons brown sugar
- salt
- pepper
- 12-16 slices of bacon (enough to fully wrap the tenderloins)
- Toothpicks (optional, for securing bacon)
Chef Tip: Pork tenderloin usually comes in two pieces. One 1-pound package of regular cut bacon is usually enough to wrap both. If using a 12 ounce package or thick cut bacon, you will likely need 2 packages.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How to Make a Bacon Wrapped Pork Tenderloin with Brown Sugar and Honey
Prep!
Preheat your oven to 350°F or set your grill to medium-high heat.
Pat pork tenderloins dry with paper towels.
Line a broiler pan or baking sheet with foil for easier cleanup.
Create!
Brush the pork with 2 tablespoons honey, then sprinkle 2 tablespoons of the brown sugar over the pork and season with salt and pepper.
Lay half of the bacon slices out and place one tenderloin on top.
Wrap the bacon around the tenderloin, tucking the ends underneath. Use toothpicks if needed to hold the bacon in place.
Drizzle 2 more tablespoons of honey on top, the sprinkle on 2 more tablespoons of brown sugar. Repeat with the second tenderloin.
Chef’s Tip: For extra crispy bacon on the bottom, quickly brown the wrapped tenderloin in a skillet before roasting.
Oven Method:
Place tenderloins in the oven and roast 25-30 minutes, until the internal temperature reaches 145°F on a meat thermometer inserted into the center of the thickest portion.
Optional: Turn on the broiler for 2-3 minutes to crisp the bacon on top, watching very closely to prevent burning.
Grill Method:
Place tenderloins on the grill and rotate 1/4 turn every 5 minutes.
Cook about 20-25 minutes until bacon is fully cooked and internal temperature reaches 145°F.
Present!
Let the pork rest 5-10 minutes before slicing to retain juices.
Slice into medallions and serve on a platter for a beautiful presentation.
Tips and Techniques for the Best Bacon Wrapped Pork Tenderloin
- Secure the Bacon: Toothpicks help hold bacon in place.
- Crispy Bottom Bacon: Sear the wrapped pork in a skillet before oven roasting.
- Rest the Meat: Always rest 5-10 minutes before slicing to keep pork juicy.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
FAQs
How do you know when pork tenderloin is done?
Use a meat thermometer. When the internal temperature reaches 145°F, it’s done. Let it rest 5-10 minutes before slicing.
Is this recipe keto?
If you omit the brown sugar and honey (or substitute with keto-friendly alternatives like Swerve), this bacon-wrapped pork tenderloin is keto-friendly.
Can you cook this on the grill?
Yes! Rotate every 5 minutes until bacon is fully cooked and internal temperature reaches 145°F.
More Pork Recipes
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Brown Sugar and Honey Bacon Wrapped Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 pound each)
- 8 tablespoons honey
- 8 tablespoons brown sugar
- salt
- pepper
- 12-16 slices bacon (enough to fully wrap the tenderloins)
Instructions
- Preheat oven to 350°F or set grill to medium-high heat. Line a broiler pan or baking sheet with foil.
- Pat pork tenderloins dry with paper towels.2 pork tenderloins
- Brush one piece of pork with 2 tablespoons honey, then sprinkle 2 tablespoons of the brown sugar over the pork and season with salt and pepper.8 tablespoons honey, 8 tablespoons brown sugar, salt, pepper
- Lay half of the bacon slices out and place one tenderloin on top. Wrap the bacon around the tenderloin, tucking the ends underneath. Use toothpicks if needed to hold the bacon in place.12-16 slices bacon
- Drizzle 2 more tablespoons of honey on top, the sprinkle on 2 more tablespoons of brown sugar. Repeat with the second tenderloin.
- Place tenderloins in the oven and roast 25-30 minutes, until the internal temperature reaches 145°F on a meat thermometer inserted into the center of the thickest portion.
- Optional: Turn on the broiler for 2-3 minutes to crisp the bacon on top, watching very closely to prevent burning.
- Let the pork rest 5-10 minutes before slicing to retain juices. Slice into medallions and serve.
Notes
- Secure the Bacon: Toothpicks help hold bacon in place.
- Crispy Bottom Bacon: Sear the wrapped pork in a skillet before oven roasting.
- Rest the Meat: Always rest 5-10 minutes before slicing to keep pork juicy.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition
This recipe was originally published on January 3, 2016. It was updated with new images, step-by-step instructions, tips, techniques, and FAQs in March 2026.
