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
Scale
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.
