Bacon Brown Sugar Pork Tenderloin

This Bacon Brown Sugar Pork Tenderloin recipe is a delicious blend of savory and sweet flavors, perfect for any occasion. The tenderloin is coated in a rich garlic-brown sugar paste, wrapped in crispy bacon, and roasted to perfection.

The combination of rosemary and bacon adds depth and aroma, making it a mouthwatering dish that’s sure to impress.

Whether for a weeknight dinner or a special gathering, this recipe is simple to prepare yet bursting with flavor!

Why You’ll Love This Recipe:

People will love this Bacon Brown Sugar Pork Tenderloin recipe because it perfectly balances savory, sweet, and smoky flavors.

The tender, juicy pork tenderloin pairs beautifully with the crispy bacon and caramelized brown sugar crust, creating a mouthwatering experience in every bite.

The garlic and rosemary enhance the dish with aromatic, herby notes, making it irresistible.

It’s a crowd-pleasing dish that’s easy to make yet feels like a special treat, ideal for any dinner or celebration!

Key Ingredients:

This Bacon Brown Sugar Pork Tenderloin features key ingredients like juicy pork tenderloins, minced garlic, and rich brown sugar, which combine to create a deliciously sweet and savory paste.

Dried rosemary adds a fragrant, earthy flavor, while kosher salt and black pepper provide seasoning balance.

The pork is wrapped in strips of crispy bacon for added smokiness, and fresh rosemary sprigs bring a burst of herbaceous aroma to the dish.

Bacon Brown Sugar Pork Tenderloin

Ingredients

2 pork tenderloins (approximately 1 pound each)

6 garlic cloves, minced

1 ½ tablespoons brown sugar

1 teaspoon dried rosemary

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 pound bacon (you might not use the entire pound)

A few fresh rosemary sprigs

Instructions

Set your oven to 425°F and pat the pork tenderloins dry using a paper towel.

In a small bowl, mix together the minced garlic, brown sugar, dried rosemary, salt, pepper, and olive oil until you have a smooth paste.

Place the tenderloins in a roasting pan, then evenly coat them with the garlic-brown sugar paste.

Cut the bacon into strips, then wrap them around the tenderloins. Arrange the strips across the top, tucking the ends underneath the pork (but not all the way under).

Scatter a few sprigs of fresh rosemary around the tenderloins for extra flavor.

Roast for about 25 to 30 minutes or until the internal temperature of the pork reaches at least 145°F. Let the pork rest for a few minutes before slicing and serving.

Notes:

Pork Tenderloin Size: If your tenderloins are larger or smaller than the specified 1-pound size, adjust cooking time accordingly. The internal temperature should reach 145°F for the best results.

Bacon Choices: Use thick-cut bacon for a heartier texture and richer flavor. If you prefer less fat, feel free to trim the bacon slightly before wrapping.

Brown Sugar: The brown sugar creates a caramelized crust on the pork as it roasts. If you like a stronger sweetness, feel free to increase the amount slightly.

Herb Substitutes: While rosemary is fantastic in this dish, thyme or sage would also work well if you don’t have rosemary on hand.

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Resting Time: After removing the tenderloin from the oven, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy roast.

Nutrition Information:

YIELDS 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork instead of tenderloin?

Yes, you can substitute pork loin or pork chops, but keep in mind that cooking times may vary.

Pork tenderloin is the most tender cut, so it’s ideal for this recipe.

Can I make this dish ahead of time?

Yes, you can prepare the pork and apply the garlic-brown sugar paste the night before.

Wrap it with bacon and store it in the fridge. When you’re ready, just pop it into the oven to roast.

What if I don’t have fresh rosemary?

If you don’t have fresh rosemary, you can use dried rosemary instead.

Reduce the amount to about 1 teaspoon, as dried herbs are more potent than fresh ones.

How do I know when the pork is done cooking?

Use a meat thermometer to check the internal temperature.

The pork should reach at least 145°F for safe consumption. It should be slightly pink in the center but still tender.

Can I make this recipe without bacon?

While the bacon adds great flavor and helps keep the pork moist, you can omit it if you prefer.

If you do, consider adding a little extra olive oil or butter to the pan to keep the pork from drying out.

How can I prevent the bacon from getting too crispy?

To avoid overly crispy bacon, make sure to check the pork periodically while roasting.

If the bacon starts to get too crisp, you can cover the pork loosely with foil and continue roasting until the pork reaches the desired internal temperature.

What’s the best way to prepare the pork tenderloin before cooking?

Make sure to pat the pork tenderloin dry with paper towels before seasoning.

This helps the garlic-brown sugar paste adhere better and promotes even cooking.

Do I need to use a roasting pan, or can I use another baking dish?

While a roasting pan is ideal, you can also use a baking dish or a rimmed baking sheet.

Just ensure it has edges to catch any drippings while roasting.

How long should I let the pork rest after cooking?

After removing the pork from the oven, let it rest for about 5-10 minutes.

This allows the juices to redistribute, making the pork more tender and juicy when sliced.

Can I make this recipe without olive oil?

If you don’t have olive oil, you can substitute with other oils like vegetable oil or melted butter.

Olive oil adds a nice flavor, but any cooking oil will work for the paste.