Bacon-Brown Sugar Pork Tenderloin - Perfect for Family Favorite Dinner
Dinner sometimes needs a little drama. Not the stressful kind, but the good kind, where bacon crackles, sugar melts, and the whole kitchen smells like you absolutely know what you’re doing. That’s the energy this Bacon-brown Sugar Pork Tenderloin brings to the table. It’s cozy, bold, and just fancy enough to feel like a win on a random Tuesday night.
This isn’t a dump-it-and-forget-it situation, and honestly, that’s part of the fun. Wrapping bacon around pork, securing it just right, and giving it a proper sear feels oddly satisfying. A cast iron skillet pulls serious weight here. It moves from stovetop to oven without complaint, and FYI, bacon grease is basically a love letter to the pan. Patience pays off when that bacon turns deeply golden and crisp. Rush it and you’ll know. Trust me.
Once the pork hits the oven, the magic really starts. Brushing on that sweet-savory glaze transforms this Bacon Brown Sugar Pork Tenderloin Recipe into something sticky, glossy, and borderline show-offy. Brown sugar, honey, and mustard melt together into a sauce that begs to be spooned over everything. Leftovers? Serve that extra sauce at the table and watch plates get wiped clean. IMO, it should be mandatory.
This dish sits proudly among Pork Tenderloin Recipes In Oven Bacon Wrapped and Bacon Wrapped Pork Tenderloin Oven favorites, but it also plays nice with curiosity-driven searches like Bacon Wrapped Pork Tenderloin Recipes In Crockpot. Slice it into Bacon Wrapped Pork Tenderloin Medallions for serving and suddenly it feels restaurant-level.
The first time this Bacon Pork Tenderloin landed on our plates, there were words. Loud ones. Repeat-request ones. Brown Sugar And Honey Bacon Wrapped Pork Tenderloin has that effect. So does Bacon Brown Sugar Pork Tenderloin. Is wrapping everything in bacon the answer to most dinner problems? Honestly, yes. Why fight it?
Bacon-Brown Sugar Pork Tenderloin - Perfect for Family Favorite Dinner
Ingredients
- One pork tenderloin, roughly 1½ pounds
- Three tablespoons brown sugar, firmly packed
- Two teaspoons kosher salt
- ½ teaspoon paprika, smoked or classic
- ¼ teaspoon cayenne pepper
- Four to six strips of bacon
- One tablespoon canola oil or another neutral oil with a high smoke point
- ¼ cup Major Grey’s chutney (see note)
- Two tablespoons Dijon or whole grain mustard
Directions
Position an oven rack in the center and preheat the oven to 350°F. Using a sharp knife, carefully trim away the silvery connective tissue from the surface of the pork. Blot the tenderloin dry with paper towels and place it on a clean work surface.
In a small bowl, stir together the brown sugar, salt, paprika, and cayenne until evenly mixed. Massage this seasoning blend all over the pork, coating every side. Lay the bacon slices across the tenderloin, wrapping them snugly around the meat. Secure the bacon by sliding toothpicks through the sides, keeping them parallel to the cutting board.
Place a large cast iron or other oven-safe skillet over medium-high heat and add the oil. Once the oil is hot and shimmering, carefully add the bacon-wrapped pork. Let it cook without moving until the bacon develops a deep golden-brown crust, about six to eight minutes. Turn the tenderloin and brown the remaining side until evenly seared.
While the pork browns, stir together the chutney and mustard in a small bowl. Brush the mixture generously over the top of the tenderloin, letting it drip slightly down the sides. Transfer the skillet directly to the oven and roast until the internal temperature reaches 140°F, about ten to fourteen minutes.
Remove the skillet from the oven and loosely cover the pork with foil. Allow it to rest for ten to fifteen minutes so the juices settle and the meat finishes cooking. Remove the toothpicks, slice into ¼- to ½-inch rounds, and serve with any extra chutney sauce alongside.
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