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Bacon-Wrapped Pork Tenderloin with Balsamic Glaze

Elina James
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pork Tenderloin:
  • 1 (1 to 1.5 lb) pork tenderloin, trimmed of silver skin
  • 8–10 slices bacon (thin-cut works best)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp fresh rosemary or thyme (optional)
  • For the Balsamic Glaze:
  • ½ cup balsamic vinegar
  • 2 tbsp brown sugar or honey
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp butter (optional, for richness)

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional, for crispier bacon).
  • Prepare the glaze: In a small saucepan over medium heat, whisk together balsamic vinegar, brown sugar, Dijon mustard, and garlic. Simmer until reduced by half and slightly thickened (about 10 minutes). Stir in butter and set aside.
  • Season the tenderloin: Rub the pork with olive oil, salt, pepper, garlic powder, and paprika.
  • Wrap with bacon: Lay bacon slices slightly overlapping on a board. Place tenderloin on top and roll it tightly, seam side down.
  • Sear: In an ovenproof skillet, sear the bacon-wrapped tenderloin on all sides until browned (about 2–3 minutes per side).
  • Brush glaze: Coat the tenderloin generously with the balsamic glaze.
  • Roast: Transfer to the oven and roast for 20–25 minutes, brushing with more glaze halfway through.
  • Check doneness: Internal temperature should reach 145°F (63°C).
  • Rest: Remove from oven and rest 10 minutes before slicing.