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Perfect Bourbon Glazed Bacon-Wrapped Pork Tenderloin

bourbon glazed bacon-wrapped pork tenderloin - featured image
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A quick and easy recipe featuring a juicy pork tenderloin wrapped in crispy bacon and coated with a sticky, caramelized bourbon glaze that balances smoky, sweet, and savory flavors.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.2 pounds / 450–550 g), trimmed of silver skin and excess fat
  • 8–10 slices of thick-cut bacon
  • 1/3 cup bourbon (80 ml)
  • 1/4 cup brown sugar (50 g), packed
  • 2 tablespoons pure maple syrup (30 ml)
  • 2 tablespoons Dijon mustard (30 g)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh thyme sprigs for garnish or added aroma

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top.
  2. Trim off any silver skin or excess fat from the pork tenderloin. Pat it dry with paper towels.
  3. Lightly salt and pepper all sides of the pork tenderloin.
  4. Starting at one end, lay bacon slices overlapping slightly and wrap around the tenderloin snugly. Tuck the ends underneath or secure with toothpicks if needed.
  5. In a small saucepan over medium heat, combine bourbon, brown sugar, maple syrup, Dijon mustard, and minced garlic. Whisk gently until sugar dissolves and glaze thickens slightly (about 5 minutes). Remove from heat and let cool slightly.
  6. Place the bacon-wrapped tenderloin on the wire rack. Brush the glaze generously over the bacon, coating it well.
  7. Bake for 25-30 minutes, brushing with more glaze every 10 minutes. The bacon should crisp, and the internal temperature of the pork should reach 145°F (63°C).
  8. Remove from oven and tent loosely with foil. Let it rest for 10 minutes before slicing.
  9. Slice into 1/2-inch (1.3 cm) thick medallions. Drizzle any leftover glaze warmed slightly over the top.

Notes

Use a wire rack to allow bacon fat to drip away and keep bacon crispy. Brush glaze multiple times during baking to build a sticky coating without burning. Rest pork for 10 minutes after baking to lock in juices. Substitute prosciutto for bacon for a leaner option. For gluten-free, verify mustard and bourbon labels. Leftovers keep well refrigerated for up to 3 days; reheat gently in oven covered with foil.

Nutrition

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

Find it online: https://yumnode.com/perfect-bourbon-glazed-bacon-wrapped-pork-tenderloin-recipe-easy-step-by-step-guide/