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Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top if available.
- Cut the pork tenderloin into 1½-inch bite-sized cubes.
- In a small bowl, whisk together the honey, brown sugar, Dijon mustard, garlic powder, smoked paprika, black pepper, and salt.
- Wrap each pork cube with half a slice of bacon and secure with a toothpick.
- Arrange the bites seam-side down on the rack or baking sheet.
- Brush the pork bites generously with the honey glaze.
- Bake for 20 to 25 minutes, turning once and brushing with additional glaze, until the bacon is crisp and the pork reaches an internal temperature of 145°F (63°C).
- For extra caramelization, broil for 2 to 3 minutes at the end, watching closely to prevent burning.
- Let rest for 5 minutes, garnish if desired, and serve warm.
Variations
- Add a pinch of cayenne or chili flakes to the glaze for subtle heat.
- Use maple syrup instead of honey for a deeper sweetness.
- Grill the bites over medium heat for a smoky outdoor version.
- Finish with a drizzle of hot honey for a sweet-heat twist.
Tips
- Choose center-cut bacon for even wrapping and cooking.
- Lightly season the pork since the bacon adds plenty of salt.
- Using a rack allows the bacon fat to drip away, helping the bites crisp evenly.
- These bites are best served warm, but leftovers reheat well in the oven.
