If you’re craving a show-stopping main dish that’s bursting with flavor and wrapped in irresistible bacon, then you’re in for a treat with this Bacon-Wrapped Pork Tenderloin with Maple-Balsamic Glaze Recipe. Imagine tender, juicy pork tenderloin infused with aromatic herbs, surrounded by crispy bacon, and finished with a luscious sweet-and-tangy glaze made from maple syrup and balsamic vinegar. This recipe strikes the perfect balance between smoky, sweet, and savory, making it ideal for family meals or special occasions where you want to impress without fuss. Get ready to fall in love with every bite of this deliciously decadent, yet surprisingly straightforward, culinary gem.
Ingredients You’ll Need
Don’t let the list fool you — these ingredients are straightforward staples that each play a vital role in building layers of flavor and texture. From fresh herbs that give the pork an aromatic lift to the sweet and tangy components of the glaze that create a beautiful glaze, every element contributes to turning simple pork into an extraordinary dish.
- Pork tenderloin (3 pounds): The star protein, tender and perfect for absorbing flavors.
- Fresh parsley (2 tablespoons, finely chopped): Adds a burst of fresh herbal brightness.
- Dried sage (1 tablespoon): Gives an earthy, comforting depth to the pork.
- Herbs de Provence (2 teaspoons): A fragrant blend that adds a subtle floral and savory note.
- Minced onion or shallot (¼ cup): Provides a gentle sweetness and aromatic base.
- Dijon mustard (2 tablespoons): Delivers a mild tang that helps tenderize and flavor the meat.
- Olive oil (2 tablespoons): Essential for moistening the meat and helping spices stick.
- Kosher salt and freshly ground black pepper: The fundamental seasoning duo that enhances all other flavors.
- Thin-sliced bacon (½ pound, about 6-8 slices): Wraps the tenderloin in smoky, crispy goodness.
- Dark brown sugar (1 cup): Provides deep molasses sweetness for the glaze.
- Pure maple syrup (½ cup): Adds rich, buttery sweetness and complexity.
- Balsamic vinegar (¼ cup): Brings a perfect acidity to balance the sweetness.
- Apple cider vinegar (1 tablespoon): Adds a fruity, bright tang to the glaze.
- Worcestershire sauce (2 teaspoons): Contributes a subtle umami richness.
- Jalapeño pepper (1, ribs and seeds removed, diced): A mild heat kicker without overpowering.
- Ground Aleppo or chipotle pepper (¼ teaspoon): Adds smoky warmth and complexity.
- Orange (1 medium, zested and juiced): Offers fresh citrus notes that elevate the glaze.
- Unsalted butter (1 tablespoon + 4 tablespoons): Adds richness to both glaze and finishing butter sauce.
- Garlic (1 clove): Gives a punch of savory flavor.
How to Make Bacon-Wrapped Pork Tenderloin with Maple-Balsamic Glaze Recipe
Step 1: Prepare the Pork Tenderloin Marinade
Begin by trimming any silver skin from the pork tenderloin to ensure tender bites. In a bowl, combine the finely chopped parsley, dried sage, Herbs de Provence, minced onion or shallot, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper. Rub this flavorful marinade evenly all over the tenderloin, massaging the herbs and spices into every nook. This step is key to infusing the pork with layers of aroma and taste that will make every slice unforgettable. Let the tenderloin rest at room temperature for about 30 minutes so the flavors meld beautifully.
Step 2: Wrap the Tenderloin in Bacon
Lay out the bacon slices on a clean surface, slightly overlapping. Place the marinated pork tenderloin on top and carefully wrap the bacon around it, securing the slices snugly so they stay in place while cooking. The bacon will not only keep the pork juicy but also add a smoky, crispy crust that contrasts perfectly with the tender meat inside. If the bacon seems to want to unravel, use kitchen twine to tie between slices for extra security.
Step 3: Make the Maple-Balsamic Glaze
In a saucepan over medium heat, combine the dark brown sugar, pure maple syrup, balsamic vinegar, apple cider vinegar, Worcestershire sauce, diced jalapeño, ground Aleppo or chipotle pepper, orange zest, and orange juice. Stir gently and bring to a simmer. Let the mixture reduce and thicken for 10-15 minutes, stirring occasionally. Just before removing from heat, whisk in the tablespoon of unsalted butter for a silky, glossy finish. This complex glaze will provide the perfect balance of tangy, sweet, and mildly spicy notes that complement the richness of the pork and bacon beautifully.
Step 4: Roast the Bacon-Wrapped Pork Tenderloin
Preheat your oven to 375°F (190°C). Place the bacon-wrapped tenderloin on a rack set in a roasting pan. Roast for about 60 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through roasting, brush the tenderloin generously with the maple-balsamic glaze to build a caramelized, sticky crust. Finish by broiling briefly if you want extra crispiness on the bacon. Remember to let the pork rest for 10 minutes before slicing to allow the juices to redistribute, ensuring juicy, flavorful morsels.
Step 5: Prepare the Garlic Herb Butter
While the pork rests, melt 4 tablespoons of unsalted butter in a small skillet over medium heat. Add one clove of minced garlic and a teaspoon of Herbs de Provence. Let the garlic gently infuse the butter without browning it. This fragrant butter can be drizzled over the sliced tenderloin for an extra touch of richness and herbal aroma that knocks the dish out of the park.
How to Serve Bacon-Wrapped Pork Tenderloin with Maple-Balsamic Glaze Recipe
Garnishes
Fresh parsley sprinkled over the sliced pork adds a lovely pop of green and freshness, balancing all the rich flavors. For an extra citrus zing, a little orange zest grate can brighten the plate. If you love a touch of heat, scatter thin jalapeño rings or a light dusting of smoked paprika to complement the glaze’s subtle spice.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or roasted root vegetables, which soak up the flavorful glaze beautifully. Garlic green beans or a crisp arugula salad offer a fresh, peppery contrast that lightens the richness. For a cozy meal, creamy polenta or buttery sweet corn complements the pork like a dream.
Creative Ways to Present
For a stunning presentation, slice the tenderloin into medallions and fan them out on a wooden board, drizzling extra maple-balsamic glaze over the top. Serve on a platter with roasted vegetables arranged around for a rustic yet elegant look. You could even serve slices over creamy risotto with microgreens scattered on top for a restaurant-worthy finish that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover bacon-wrapped pork tenderloin keeps well in an airtight container in the refrigerator for up to 3 days. Slice the meat before storing for easy use in sandwiches, salads, or reheating as leftovers — saving you lots of time and still tasting amazing.
Freezing
You can freeze the fully cooked pork tenderloin wrapped in foil to protect the bacon’s crispness and the glaze’s flavor. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a skillet over medium-low heat or in a warm oven to preserve moisture and avoid drying out the bacon. If you want to restore a little crispness to the bacon, use a hot skillet for the last minute or two. Brush with a little extra glaze or garlic butter while reheating for a fresh burst of flavor.
FAQs
Can I use regular pork loin instead of tenderloin?
While pork loin is leaner and thicker, it can be used if tenderloin isn’t available, but expect a slightly different texture. Adjust cooking time carefully and check internal temperature to avoid overcooking.
How do I know when the pork is perfectly cooked?
Use a meat thermometer to check that the internal temperature hits 145°F (63°C), then let it rest. This ensures juicy, safe-to-eat pork without drying it out.
Is there a vegetarian alternative for this recipe?
Not for this particular dish, but similar flavor profiles can be created with hearty plant-based protein like tempeh or seitan, paired with a maple-balsamic glaze.
Can I add more heat to the glaze?
Absolutely! Increase jalapeño or chipotle pepper amounts gradually to suit your taste, or add cayenne for more intensity without losing balance.
What if I don’t have fresh herbs on hand?
Dried herbs can be used instead, but reduce quantities slightly since they are more concentrated. Herbs de Provence is a great all-in-one option if you’re missing individual herbs.
Final Thoughts
There is something truly magical about this Bacon-Wrapped Pork Tenderloin with Maple-Balsamic Glaze Recipe. It transforms simple ingredients into an extraordinary meal that’s packed with flavor, comforting textures, and just the right hint of sweet and tangy glaze, wrapped in that irresistible bacon. Whether you’re cooking for a holiday feast or a cozy weekend dinner, this recipe is sure to become a fast favorite. Give it a try and treat yourself and your loved ones to a dish that feels like a warm hug on a plate.
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Bacon-Wrapped Pork Tenderloin with Maple-Balsamic Glaze Recipe
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A flavorful bacon-wrapped pork tenderloin perfect for a hearty meal. The pork is seasoned with fresh herbs and spices, wrapped in crispy bacon, and glazed with a rich maple-balsamic sauce infused with jalapeño and orange, creating a delicious balance of savory, sweet, and tangy flavors.
Ingredients
Main Ingredients
- 1 (3-pound) pork tenderloin
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dried sage
- 2 teaspoons Herbs de Provence
- ¼ cup minced onion or shallot
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- ½ pound thin-sliced bacon (about 6–8 slices)
Glaze and Sauce
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 jalapeño pepper, ribs and seeds removed, diced
- ¼ teaspoon ground Aleppo or chipotle pepper
- 1 medium orange, zested and juiced
- 1 tablespoon unsalted butter (â…› stick)
- Kosher salt and freshly ground black pepper to taste
Finishing Butter
- 4 tablespoons unsalted butter (½ stick)
- 1 clove garlic, minced
- 1 teaspoon Herbs de Provence
Instructions
- Prepare the Pork Tenderloin: Trim the pork tenderloin of excess fat and silver skin. In a bowl, combine the finely chopped fresh parsley, dried sage, Herbs de Provence, minced onion or shallot, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper to create a herb paste. Rub this mixture evenly over the entire surface of the pork tenderloin.
- Wrap with Bacon and Preheat Oven: Lay out the bacon slices, slightly overlapping, on a clean surface. Place the seasoned pork tenderloin in the center and carefully wrap the bacon around it, securing the ends if necessary with toothpicks. Preheat your oven to 350°F (175°C).
- Make the Glaze: In a saucepan, combine the dark brown sugar, pure maple syrup, balsamic vinegar, apple cider vinegar, Worcestershire sauce, diced jalapeño, ground Aleppo or chipotle pepper, orange zest, and orange juice. Bring to a simmer over medium heat and cook until the glaze thickens slightly, about 8-10 minutes. Stir in 1 tablespoon of unsalted butter and season with salt and pepper to taste.
- Bake the Tenderloin: Place the bacon-wrapped pork tenderloin on a rack in a roasting pan. Brush it generously with the prepared glaze. Roast in the preheated oven for about 60 minutes, basting with more glaze every 15 minutes, until the internal temperature reaches 145°F (63°C) and the bacon is crisped and caramelized.
- Prepare the Finishing Butter: While the pork rests, melt 4 tablespoons of unsalted butter in a small skillet over medium heat. Add the minced garlic and Herbs de Provence, cooking gently until fragrant but not browned, about 2 minutes. Remove from heat and keep warm.
- Rest and Serve: Remove the pork tenderloin from the oven and let it rest for 10 minutes to retain its juices. Remove toothpicks if used. Slice the tenderloin and drizzle with the warm garlic herb butter just before serving for extra flavor and moisture.
Notes
- You can adjust the heat level by modifying or omitting the jalapeño pepper.
- Ensure the pork reaches the safe internal temperature of 145°F for juiciest results.
- The glaze can be prepared ahead and refrigerated, then reheated before using.
- Use a meat thermometer to check for doneness accurately.
- Allowing the pork to rest after cooking ensures tender and juicy slices.
