Comida Kraft
Recipe Box

Bacon-Wrapped Pork Tenderloin

Prep Time
10
min.
Total Time
40
min.
Servings

4 servings

If the bacon-wrapped part of this pork tenderloin dish didn’t already win you over, maybe the glaze of apple juice, brown sugar and Dijon mustard will.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
  • Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  • Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.

Substitute

Substitute ground red pepper (cayenne) for the black pepper.

Cook Once, Eat Twice

Cook 2 tenderloins. Serve 1 tenderloin. Cool remaining tenderloin. Wrap tightly in plastic wrap, then in heavy-duty foil. Freeze for another use, such as a hearty salad or wrap sandwich.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 220
Total fat 7g
Saturated fat 2.5g
Cholesterol 70mg
Sodium 250mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 14g
Protein 26g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Bacon-Wrapped Pork Tenderloin is rated 4.625 out of 5 by 48.
  • 2016-07-24T09:58CST
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  • cp_1, bvpage1
  • co_hasreviews, tv_9, tr_39
  • loc_en_US, sid_128149, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from This is so easy to make, though I think the only thing this recipe leaves out is pan searing the... This is so easy to make, though I think the only thing this recipe leaves out is pan searing the pork-loin. So put the black pepper on with alittle salt grab your skillet with some oil sear each side, wrap it with the bacon (I alternated each slice with thick cut and pepper hempler brand) I baked at 390 for one hour (3.5 lbs. Pork-loin) I did leave in the oven for extra 30mins at 325. Pour the sauce (which I doubled) on top and baste two or three times. This was delicious, lots of flavor. Not a healthy meal but yummy. Made this for Easter my family of 13 loved.
Date published: 2016-03-28
Rated 5 out of 5 by from WOW! WOW!! This recipe is great!! My husband loved it, he was going to saved some for lunch the next day but had enjoyed it so much that he ended up finishing it at supper! I had read the reviews and I am glad I did, the cook time is definitely longer than the recipe called for, I ended up cooking mine for an hour. The only other change I made was before I wrapped with the bacon I cut a slit in the porkloin on each side and down the middle and stuffed it with ground jalepenos. It was wonderful and very moist and tasty!! Will make again for sure!!!
Date published: 2012-01-17
Rated 5 out of 5 by from I made this for dinner last night. I made this for dinner last night. Oh my was it delicious. The only change I made was the apple juice, I did not have any so I used Seasoned Rice Vinegar. Wow it was so good. I double the sauce to have a little to put on table. Every time I make a pork tenderloin, hubby puts bbq sauce on it...but not this one. He loved it so much he wouldn't dream of using bbq sauce on it. I will for sure make this again and continue using the Seasoned Rice Vinegar, as I don't ever buy apple juice.
Date published: 2012-01-14
Rated 5 out of 5 by from I used Pork Tenderloin, and tied the 2 pieces together with twine, and then wrapped it with bacon. I used Pork Tenderloin, and tied the 2 pieces together with twine, and then wrapped it with bacon. I used a thermometer to check the temps, and I find that the time given by the recipe was fairly accurate. The meat was tender and succulent, and the drippings were delicious with white rice. I baked two sweet potatoes in the pan with the pork, and basted them with the sauce as well. I made a sesame sugar snap pea side dish that paired well with it. I will definitely make this again.
Date published: 2012-09-20
Rated 4 out of 5 by from In reviewing the recipe, which looks very worth trying, I felt that basting after adding the bacon... In reviewing the recipe, which looks very worth trying, I felt that basting after adding the bacon would not be the best way for the sauce to reach the meat. I suggest marinating it in the a little more than half the sauce for a few hours, then wrapping with the bacon and then add the rest of the sauce when suggested in the recipe. I am going to try making it this way first.
Date published: 2011-12-20
Rated 5 out of 5 by from This recipe is awesome! This recipe is awesome!For those of you who claim that the time was off and you needed to cook it longer, notice that this is a pork TENDERLOIN recipe, not a pork loin. Tenderloin cooks very fast and one can ruin it by overcooking. It should be still slightly pink in the center when done. I liked the sweet/tangy topping as well. Will make it again.
Date published: 2012-05-21
Rated 2 out of 5 by from I made this for my husband one night, when I had other dinner plans (I'm not a huge pork fan, but he... I made this for my husband one night, when I had other dinner plans (I'm not a huge pork fan, but he usually loves it). He said it was ok, but that it was a little too sweet and he didn't like the bacon around it like that. Granted, he is pretty picky, but he usually loves whatever I make. I don't think I'll bother making this one again.
Date published: 2012-10-28
Rated 5 out of 5 by from My friend did a similar version for us. My friend did a similar version for us. She used a long knife to create a tunnel down the center without piercing through the other end, SHe mixed softened cream cheese with diced jalapenos and used a wooden spoon to stuff the tunnel full. Wrapped with bacon and cooked as directed! So flavorful and yummy!
Date published: 2011-12-20
  • 2016-07-24T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_9, tr_39
  • loc_en_US, sid_128149, PRD, sort_relevancy
  • clientName_khcrm

K:60437v0:128149

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