Garlic Brown Sugar Bacon Wrapped Pork Tenderloin.
This bacon wrapped pork tenderloin is an extra special meal! Garlic and brown sugar spice up the pork, which roasts with strips of bacon on top until crispy. Delicious, festive and simple!
This pork tenderloin screams holiday season!
A holiday pork tenderloin is rubbed with brown sugar, garlic and spices, then wrapped in bacon and roasted until tender and juice with a crispy outer coating. It’s ridiculously delicious.
Welcome to part two of our holiday meal this year! This bacon wrapped pork tenderloin goes perfectly with the rosemary melting potatoes. There is a crazy amount of flavor in this meal, and I can’t get enough.
If you’re looking for the perfect holiday meal to serve your dinner party this year, or one to make on Christmas eve – or one to just make during the month of December when you’re feeling extra festive, this is it.
I love pork tenderloin. My kids love it, Eddie loves it. It’s so easy to make, it’s almost foolproof. And it also reheats very nicely the next day for sandwiches! Just a tip, FYI.
And it’s a great meal to serve a crowd. It makes a good amount – and in this case, I roast two pork tenderloins so we can feed a large family.
Plus, the rosemary melting potatoes complement this so well.
Here’s how I make it!
First, I make a paste of garlic, brown sugar, salt, pepper and olive oil. I love this method. It’s simple. I rub it all over the tenderloin.
Next comes the bacon. Instead of fully wrapping the bacon around the tenderloin, I prefer to wrap it around the top and the sides. Unless you are roasting the tenderloin on a wire rack, the bacon on the bottom will not cook. It will stay raw and chewy. For that reason, I cut the pieces to fit from one side, up and around to the other. Make sure to use long pieces, because the bacon will shrink a bit.
Then I roast it! I use a roasting pan or even a large skillet. I throw some extra herbs into the pan, like rosemary. It only takes about 20 to 25 minutes to fully cook, but make sure the internal temperature is 145 degrees before eating.
If you’re looking to add a vegetable side dish to this, I love serving it with my parmesan roasted broccoli or even this spiced maple brussels sprouts salad. It’s also delicious with maple mustard roasted green beans! A big classic greens salad works too, of course.
This is such a hearty, indulgent, festive meal for the holiday season. It feels extra special because it’s not something you will make any other time of year. It’s decadent and satisfying, plus it’s a little fancy too.
At the same time, the whole thing comes together fairly easily. Here’s the way I do it:
I prepare the pork tenderloin first. While it roasts, I prepare the melting potatoes.
I remove the pork tenderloin and let it rest while the potatoes roast. At the very end of the potatoes cooking, I pop the pork tenderloin in for just a few minutes to warm through again. Sometimes I even have it sliced already. It doesn’t take very long – you don’t want to overcook it. You just want to get it warm enough to serve with the potatoes.
Then, serve it all up! It’s a lovely, flavorful meal and the perfect way to celebrate with family and friends.
Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin
- Preheat the oven to 425 degrees F. Pat the pork tenderloins completely dry with a paper towel.
- In a bowl, mix together the garlic, brown sugar, rosemary, salt, pepper and olive oil to make a paste. Place the tenderloins in a roasting pan and rub the paste all over them.
- Take the bacon and cut it into strips to wrap around the tenderloin. I wrap from the bottom side all around to the other side - but not under the tenderloin. Simply lay the strips over the tenderloin, tucking the sides right under. Place the rosemary sprigs around the tenderloin.
- Roast the tenderloin for 25 to 30 minutes, or until the internal temperature reads at least 145 degrees F.