Bacon Brown Sugar Pork Tenderloin

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Season the pork tenderloin with salt, pepper, garlic powder, and smoked paprika.
3. Wrap the bacon slices around the tenderloin, overlapping slightly to secure.
4. Mix the brown sugar and Dijon mustard, then pat the mixture all over the bacon-wrapped tenderloin.
5. Place on the prepared baking sheet and bake for 30–40 minutes, or until the internal temperature reaches 145°F (63°C).
6. Broil for 2–3 minutes to caramelize the sugar and crisp the bacon.
7. Let the tenderloin rest for 5 minutes before slicing into juicy, sticky perfection.

Variations

• Brush with maple syrup during the last 10 minutes for a glossy finish.
• Add a pinch of cayenne or chili powder for a spicy-sweet crust.
• Use honey mustard instead of Dijon for a sweeter glaze.
• Swap smoked paprika for chipotle powder for deeper smoky heat.

Tips

• Tuck the bacon ends under the tenderloin to help them stay in place while baking.
• Use a meat thermometer — tenderloin cooks quickly and stays juiciest at 145°F.
• Let the meat rest so the juices redistribute and slices stay tender.
• Spoon pan drippings over the sliced tenderloin for extra flavor.