Bacon Wrapped Pork Tenderloin with Honey Glaze

Author: Lappe’s Bee Supply | Published Date: April 4, 2025 | Last Updated: June 9, 2026 | Recipe Type: Main Dish

Bacon wrapped pork tenderloin is a simple, satisfying main dish made with lean pork tenderloin, streaky bacon, and a light honey glaze. It is the kind of recipe that feels special enough for a holiday table but is still practical for a family dinner. The bacon adds savory flavor and helps protect the pork while it roasts, while honey creates a glossy finish that balances salt, smoke, and mild sweetness.

This guide keeps the original recipe method but expands it into a clearer, more user-friendly cooking resource. You will find ingredient notes, step-by-step instructions, internal temperature guidance, serving ideas, leftover tips, and frequently asked questions. The goal is simple: make a tender bacon wrapped pork tenderloin that slices cleanly, tastes rich, and does not dry out.

Bacon wrapped pork tenderloin with honey glaze sliced and ready to serve

Bacon wrapped pork glazed with honey and roasted until tender and juicy.

Key Takeaways

Bacon wrapped pork combines lean pork with bacon fat to improve flavor, browning, and moisture protection.
Pork tenderloin is not the same as pork loin; tenderloin is smaller, leaner, and cooks faster.
USDA guidance recommends cooking whole-muscle pork to 145°F followed by a three-minute rest.
Honey creates a simple glaze that balances salty bacon with mild sweetness.
Tucking the thin end of the tenderloin under helps the pork cook more evenly.
Resting the tenderloin before slicing helps reduce juice loss and improves tenderness.
An instant-read thermometer is the best tool for preventing dry pork tenderloin.

What Is Bacon Wrapped Pork Tenderloin?

Bacon wrapped pork is lean pork tenderloin wrapped in bacon, glazed with honey, roasted, rested, and sliced.

Bacon wrapped pork is a roasted pork dish built around contrast. The tenderloin itself is mild, lean, and naturally tender when cooked correctly. Bacon brings richness, savory flavor, and a crisp exterior. Honey adds a light glaze that makes the finished pork look polished and taste balanced.

The most important thing to understand is that pork tenderloin is lean. That is part of what makes it tender and quick to cook, but it also means the meat can dry out if left in the oven too long. Wrapping it in bacon helps, but bacon alone cannot fix overcooking.

Why Wrap Pork Tenderloin in Bacon?

Bacon helps protect lean pork tenderloin during roasting while adding savory flavor, rendered fat, and a browned outer layer.

Pork tenderloin does not have much internal fat, so it benefits from ingredients that add moisture, richness, and flavor. Bacon wraps around the tenderloin, renders as it cooks, and creates a savory coating.

As the bacon cooks, the fat blends with honey and pork juices in the skillet. Those pan juices become a quick basting liquid that reinforces the glaze and helps keep the outside glossy.

What Ingredients Do You Need?

This recipe uses pork tenderloin, streaky bacon, honey, olive oil, salt, and pepper for a simple roasted main dish.

Ingredient	Amount	Purpose
Streaky bacon	8–10 slices	Wraps the tenderloin and adds fat, salt, and savory flavor.
Pork tenderloin	1 pound	Provides the lean main protein for the recipe.
Salt	To taste	Seasons the pork before searing and roasting.
Black pepper	To taste	Adds mild heat and balances the honey glaze.
Olive oil	1 tablespoon	Helps sear the pork before wrapping.
Honey	2 tablespoons	Creates a glossy glaze and mild sweetness.

For the bacon, choose slices that are long enough to wrap around the tenderloin about one and a half times. Slightly overlapping the bacon on the cutting board creates a mat that holds together more easily.

How Do You Choose the Right Pork Tenderloin?

Choose a true pork tenderloin around one pound, with even thickness, fresh color, and no added marinade unless desired.

Look for pork tenderloin that is similar in size to the recipe amount. A very large tenderloin may need additional bacon and a longer cooking time. A very small tenderloin can overcook quickly.

Plain pork tenderloin is the most flexible choice because you control the seasoning. Pre-marinated tenderloins can still be used, but they may already contain salt, sugar, garlic, herbs, or smoke flavor.

How Do You Make Bacon Wrapped Pork?

Sear the seasoned pork, wrap it in bacon, brush with honey, roast at 350°F, baste, rest, and slice thinly.

Preheat the oven. Set the oven to 350°F.
Prepare the bacon. Lay bacon slices side by side on a cutting board, slightly overlapping each strip.
Season the pork. Sprinkle the pork tenderloin with salt and pepper.
Even the shape. Tuck the thin end of the tenderloin under so the piece has a more even thickness.
Sear the pork. Heat olive oil in an ovenproof skillet over high heat. Sear the pork on all sides until nicely browned.
Wrap the pork. Place the seared pork on the bacon. Roll the pork in the bacon, finishing with the seam side down.
Return to skillet. Transfer the wrapped pork back into the skillet.
Add honey. Drizzle honey over the bacon-wrapped pork and brush it over the surface.
Roast. Roast for about 25–30 minutes, checking internal temperature near the end of cooking.
Baste. Baste once or twice with pan juices.
Rest. Remove from the oven, baste again, and let the pork rest for 5 minutes.
Finish and serve. Baste once more just before serving, then cut into thin slices.

What Temperature Should Pork Tenderloin Reach?

Pork tenderloin should reach 145°F in the thickest part, then rest before slicing for safe and tender results.

The safest way to cook pork tenderloin without drying it out is to check the internal temperature. Oven time is helpful, but it is not exact. Tenderloin thickness, bacon thickness, skillet temperature, and oven performance can all change the final cooking time.

The USDA Food Safety and Inspection Service recommends cooking raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer, followed by at least a three-minute rest.

How Do You Keep Pork Tenderloin From Drying Out?

Keep pork tenderloin juicy by avoiding overcooking, basting during roasting, and resting before cutting into slices.

Do This

Tuck the thin end under.
Sear before roasting.
Use an ovenproof skillet.
Check with a thermometer.
Rest before slicing.

Avoid This

Do not skip the rest time.
Do not slice immediately.
Do not cook only by color.
Do not confuse pork loin with tenderloin.
Do not over-roast for crisp bacon alone.

What Should You Serve With Bacon Wrapped Pork Tenderloin?

Serve bacon wrapped pork tenderloin with potatoes, roasted vegetables, salads, or simple dinner rolls.

Side Dish	Why It Works
Mashed potatoes	They pair well with honey-bacon pan juices.
Roasted carrots	The natural sweetness complements the honey glaze.
Green beans	They add color and a fresh vegetable contrast.
Garden salad	Acidity and crunch balance the rich bacon exterior.
Dinner rolls	They help soak up the skillet juices.

How Should You Store and Reheat Leftovers?

Store leftover pork tenderloin in the refrigerator and reheat gently so the lean pork does not become dry.

Leftover bacon wrapped pork can dry out if reheated too aggressively. For best texture, reheat slices gently in a covered skillet over low heat with a spoonful of pan juices, broth, or water.

How Do You Make the Quick Recipe Card Version?

Season, sear, wrap, glaze, roast, baste, rest, and slice for a simple honey bacon pork tenderloin dinner.

Ingredients

8–10 slices streaky bacon
1 pound pork tenderloin, at room temperature
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey

Instructions

Preheat oven to 350°F.
Lay bacon slices next to each other on a cutting board, slightly overlapping.
Season pork tenderloin with salt and pepper.
Tuck the thin end under so the tenderloin has a more even thickness.
Heat olive oil in an ovenproof skillet over high heat.
Sear pork on all sides until nicely browned.
Place seared pork on the bacon and roll it up, finishing seam-side down.
Transfer wrapped pork back into the skillet.
Drizzle honey over the pork and brush it across the bacon.
Roast for 25–30 minutes, or until the thickest part reaches 145°F.
Baste once or twice with pan juices while roasting.
Remove from oven, baste again, and rest for 5 minutes.
Baste once more before serving, then slice thinly.

Frequently Asked Questions About Bacon Wrapped Pork Tenderloin

Is pork tenderloin the same as pork loin?

No. Pork tenderloin is smaller, leaner, and faster-cooking than pork loin.

Can I make bacon wrapped pork ahead of time?

Yes. You can season and wrap the tenderloin ahead of time, then refrigerate it until you are ready to cook.

Should I sear pork tenderloin before wrapping it in bacon?

Yes. Searing builds flavor and color before the pork is wrapped and roasted.

Can I use maple syrup instead of honey?

Yes. Maple syrup can replace honey, but the finished glaze will have a stronger maple flavor.

Why did my pork tenderloin turn out dry?

Pork tenderloin usually turns dry when it is overcooked or sliced before resting.

Can I use thick-cut bacon?

Yes, but thick-cut bacon may need extra time to brown and may not wrap as tightly.

Do I need an ovenproof skillet?

An ovenproof skillet is recommended because it lets you sear, roast, and baste in one pan.

How thin should I slice bacon wrapped pork?

Slice it into thin medallions after resting so each serving has pork, bacon, and glaze.

Can I grill bacon wrapped pork?

Yes. Use indirect heat and check the internal temperature with a thermometer.

What is the best honey for this recipe?

A mild, high-quality honey works well because it glazes the bacon without overpowering the pork.

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