This bacon-wrapped pork tenderloin makes an extra-special holiday meal. A savory paste of garlic and brown sugar seasons the pork, which is then roasted with bacon strips until the outside is crisp and the inside remains juicy. Festive, simple, and delicious.
This pork tenderloin is perfect for the holiday season.
A holiday-style pork tenderloin is rubbed with a mix of brown sugar, garlic, rosemary, salt, pepper and olive oil, then topped with bacon and roasted until tender and caramelized on the outside. The result is rich, savory, and wonderfully seasonal.
This recipe pairs beautifully with rosemary melting potatoes and other comforting sides. It’s full of flavor and feels indulgent without being complicated.
If you need a showstopping main for a holiday dinner, Christmas Eve, or any festive December meal, this is a great choice.
Pork tenderloin is one of my favorites — it’s easy to prepare, reliably tender, and it reheats well for sandwiches the next day. It’s also great for feeding a crowd; roasting two tenderloins will serve a larger family comfortably.
The rosemary melting potatoes are an ideal companion for this pork. Their tender, buttery texture and herb notes complement the sweet-savory flavors of the meat.
How I make it
Start by making a paste from minced garlic, brown sugar, dried rosemary, kosher salt, freshly ground black pepper, and olive oil. Rub this paste all over the tenderloins to evenly coat the meat and build flavor.
For the bacon, I cut long strips and drape them over the top and sides of the tenderloin rather than wrapping completely under. If the tenderloin sits directly in a pan without a rack, the bacon underneath won’t crisp properly. Lay the strips from one side, over the top, and tuck the edges under so the bacon covers the top and sides; it will shrink slightly as it cooks, so use long strips.
Roast the tenderloins in a roasting pan (or a large oven-safe skillet) with a few fresh rosemary sprigs in the pan for extra aroma. Roast at 425°F for about 25 to 30 minutes, or until the internal temperature reaches 145°F. Let the meat rest before slicing to allow the juices to redistribute.
Vegetable sides that go well include parmesan roasted broccoli, a spiced maple Brussels sprouts salad, or maple-mustard roasted green beans. A simple, crisp greens salad also pairs nicely.
This meal feels indulgent and a little special — ideal for celebrating with family and friends during the holidays. Yet it comes together with straightforward steps, making it approachable even for busy cooks.
I prepare and roast the pork first. While it rests, I finish the potatoes or other sides. If needed, the tenderloin can be returned to the oven for a few minutes just before serving to warm through — avoid overcooking to preserve juiciness.
Serve slices of the bacon-wrapped tenderloin alongside your chosen sides for a flavorful, festive meal that feels both comforting and elegant.
Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin
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Ingredients
- 2 pork tenderloins, about 1 pound each
- 6 garlic cloves, minced
- 1 ½ tablespoons brown sugar
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound bacon, you may not need it all
- A few fresh rosemary sprigs
Instructions
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Preheat the oven to 425°F. Pat the pork tenderloins dry with paper towels.
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In a bowl, combine minced garlic, brown sugar, dried rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub the paste over the tenderloins and place them in a roasting pan.
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Cut the bacon into long strips and lay them across the top and sides of each tenderloin, tucking the ends under so the bacon covers the top and sides but not the bottom. Scatter fresh rosemary sprigs around the meat.
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Roast for 25 to 30 minutes, or until the internal temperature reaches at least 145°F. Remove from the oven and let rest for about 10–15 minutes before slicing.
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The flavor is outstanding.