Bacon Maple Glazed Pork Tenderloin is an impressive yet deceptively simple dish that transforms a lean cut of pork into a succulent, flavor-packed centerpiece perfect for a special dinner. This recipe masterfully combines the savory, smoky richness of bacon with a sweet, tangy, and complex glaze made from pure maple syrup, Dijon mustard, and a touch of apple cider vinegar. The process of wrapping the tenderloin in bacon not only infuses it with smoky flavor but also acts as a self-basting mechanism, ensuring the pork remains incredibly juicy and moist throughout cooking. The initial sear in a hot skillet renders the bacon and creates a beautiful caramelized crust, while the finish in the oven gently cooks the pork to a perfect, tender medium. It’s a restaurant-quality meal that is straightforward enough for a weeknight but elegant enough for entertaining guests.
The true brilliance of this recipe lies in the balance of its glaze and the precision of its cooking method. The glaze is a perfect harmony of flavors: the maple syrup provides a deep, autumnal sweetness, the Dijon mustard adds a sharp, tangy counterpoint, and the apple cider vinegar brightens the entire mixture, preventing it from being cloying. As the pork roasts, this glaze caramelizes onto the bacon, creating a sticky, glossy, and irresistible coating. Using an oven-safe skillet is key, as it allows you to seamlessly transition from stovetop searing to oven roasting, capturing all the delicious rendered bacon fat and fond from the sear to create a built-in sauce. Allowing the pork to rest after roasting is a critical final step, letting the juices redistribute throughout the meat for the most tender and flavorful slices imaginable.
Why You’ll Love This Recipe:
• Impressive Presentation: The bacon-wrapped roast looks stunning and tastes even better, making it perfect for a dinner party.
• Perfect Flavor Balance: The sweet, smoky, savory, and tangy notes of the glaze complement the pork beautifully.
• Foolproof Juiciness: The bacon wrapping bastes the lean tenderloin, guaranteeing a moist result every time.
• Surprisingly Simple: With just a few steps and minimal active cooking time, this recipe delivers maximum impact with minimal effort.
Ingredients:
- 1 pork tenderloin (1 to 1.5 pounds)
- 6 slices bacon (thin-cut works best for wrapping)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Toothpicks, for securing bacon
Instructions:
Step 1: Preheat Oven and Prepare Pork
• Preheat your oven to 375°F (190°C). Pat the pork tenderloin completely dry with paper towels. This ensures a good sear.
• Season the tenderloin generously on all sides with salt, pepper, and the garlic powder.
Step 2: Wrap with Bacon
• Wrap the bacon slices around the seasoned pork tenderloin in a spiral, slightly overlapping each piece. The bacon should cover the length of the tenderloin.
• Use toothpicks inserted at an angle to secure the ends of the bacon strips and prevent them from unraveling during cooking.
Step 3: Make the Glaze
• In a small bowl, whisk together the pure maple syrup, Dijon mustard, and apple cider vinegar until smooth and well combined.
Step 4: Sear the Pork
• Heat the olive oil in a large, oven-safe skillet (such as cast iron or stainless steel) over medium-high heat.
• Once the oil is shimmering, carefully place the bacon-wrapped tenderloin in the skillet. Sear for 2-3 minutes on each side, including the ends if possible, until the bacon is crispy and browned. Use tongs to turn the pork gently.
Step 5: Glaze and Roast
• Brush a generous amount of the maple glaze over the entire surface of the seared pork.
• Transfer the skillet directly from the stovetop to the preheated oven.
• Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part.
Step 6: Rest and Serve
• Carefully remove the skillet from the oven (remember the handle will be extremely hot). Transfer the pork tenderloin to a cutting board and let it rest for 5 minutes. This allows the juices to be reabsorbed.
• Remove the toothpicks. Slice the tenderloin into ½-inch to 1-inch thick medallions.
• Drizzle with the remaining glaze from the bowl (not the skillet drippings, which will be very fatty) and serve immediately.
Tips:
• Use an Oven-Safe Skillet: This is crucial for a seamless transition from stovetop to oven and captures all the flavorful drippings.
• Don’t Skip the Sear: Searing is essential for rendering the bacon fat, crisping the bacon, and building a flavorful crust.
• Use a Meat Thermometer: This is the most reliable way to achieve perfectly cooked, juicy pork without guessing. Overcooking will result in dry meat.
• Let it Rest: Resisting the urge to slice immediately is key to a juicy outcome. The internal temperature will also continue to rise by about 5 degrees during resting (carryover cooking).
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat slices gently in a skillet over low heat to preserve the texture of the bacon. The microwave can be used but may make the bacon soft.
• Freezing: It is not recommended to freeze this dish after cooking, as the texture of the pork can become compromised.
Bacon Maple Glazed Pork Tenderloin is a spectacular dish that effortlessly combines ease of preparation with gourmet results. Its winning combination of flavors and textures is sure to make it a regular in your recipe rotation. Enjoy
