As seen in our latest Instagram reel
This bacon-wrapped pork tenderloin with caramelized brown sugar glaze went viral in our latest reel on @homecookingbymadison — juicy pork tenderloin wrapped in smoky bacon and brushed with a sweet brown sugar glaze that caramelizes into a sticky, golden crust. Sweet, smoky, savory — every slice is a perfect little package.
The bacon does double duty: it bastes the lean tenderloin as it roasts, keeping every bite juicy, while its edges crisp up beautifully. The brown sugar glaze goes on in the last stretch of roasting so it caramelizes without burning, turning into a lacquered, sweet-savory shell. Slice it into medallions to show off the spiral — it looks impressive but the technique couldn’t be simpler, and at about 36 grams of protein per serving, it’s a showstopper that eats like a weeknight dinner.
Why you’ll love them
- Smoky bacon bastes the lean pork as it roasts — juicy every time
- Caramelized brown sugar glaze for a sticky, golden crust
- Beautiful spiral medallions with almost no effort
- Around 36g protein per serving — impressive but easy
Ingredients
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 12 slices bacon (not thick-cut)
- 1/3 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- Kitchen twine or toothpicks
Instructions
- Season the pork: Heat the oven to 400°F (200°C). Pat the tenderloins dry and rub with the olive oil, salt, pepper, garlic powder, and smoked paprika.
- Wrap in bacon: Lay out 6 bacon slices per tenderloin, slightly overlapping, on a sheet of plastic wrap or parchment. Place a tenderloin across one end and roll it up tightly in the bacon. Secure with twine or toothpicks and place seam-side down on a wire rack set over a rimmed baking sheet.
- Roast: Roast 25 minutes, until the bacon is starting to crisp and the pork reads about 135°F (57°C) inside.
- Glaze: Whisk the brown sugar, Dijon, and soy sauce. Brush generously over the bacon-wrapped loins and roast 8 to 10 minutes more, until the glaze is caramelized and bubbly and the pork reaches 145°F (63°C).
- Rest and slice: Rest 8 to 10 minutes, remove the twine, and slice into 1-inch medallions. Spoon any pan glaze over the top.
Tips
- Regular-cut bacon wraps and crisps better than thick-cut, which can stay floppy.
- Don’t glaze too early — brown sugar burns fast, so it goes on only for the final stretch.
- Pull at 145°F and rest; the pork stays blush-pink and juicy, which is exactly right.
Nutrition
Per serving (makes 6): 420 calories, 36g protein, 12g carbs, 24g fat.
Would you pair this with roasted Brussels sprouts or creamy mashed potatoes? Follow @homecookingbymadison on Instagram for the reel and more easy recipes.
