Sweet, smoky, and savory, Bacon-Brown Sugar Pork Tenderloin is an easy yet elevated dish that delivers big flavor with minimal effort. Perfect for weeknights or special gatherings alike.
Each bite is wrapped in crispy bacon, glazed with a tangy chutney-mustard blend, and bursting with juicy tenderness. This recipe balances rich comfort with a touch of gourmet flair.
Bold & Sweet: What You’ll Need for Bacon-Brown Sugar Pork Tenderloin
- Pork tenderloin (1½ pounds) – Lean and tender, it’s the perfect canvas for bold seasonings and smoky bacon.
- Brown sugar (3 tablespoons) – Caramelizes in the oven, adding a glossy, sweet crust to balance the savory richness.
- Kosher salt (2 teaspoons) – Enhances the natural flavor of the pork while drawing moisture for better searing.
- Smoked or regular paprika (½ teaspoon) – Adds gentle warmth and earthy depth. Smoked paprika brings an extra layer of richness.
- Cayenne pepper (¼ teaspoon) – A subtle kick of heat that cuts through the sweetness without overpowering.
- Bacon (4 to 6 slices) – Wraps the tenderloin in savory goodness and bastes the meat as it cooks.
- Neutral high-heat oil (1 tablespoon) – Ensures a golden-brown sear that locks in flavor and moisture.
- Major Grey’s Chutney (¼ cup) – A fruit-forward, tangy-sweet glaze with notes of ginger and spice.
- Whole grain or Dijon mustard (2 tablespoons) – Brings a zesty punch that complements the chutney perfectly.
From Skillet to Oven: How to Make Bacon-Brown Sugar Pork Tenderloin
Trim the tenderloin, then rub with a bold brown sugar and spice mix. Wrap with bacon and secure it snugly with toothpicks.
Sear in a hot skillet until caramelized on all sides. Whisk chutney and mustard, then glaze the top of the pork before it hits the oven.
Roast until perfectly juicy, let it rest to seal in moisture, then slice and serve with extra chutney on the side. Each bite is sticky-sweet, smoky, and unbelievably tender.
Tasty Tips & Smart Swaps for Pork Tenderloin Success
For even more flavor, marinate the pork in the brown sugar rub for up to 4 hours before wrapping in bacon. If you’re out of chutney, apricot preserves or fig jam make excellent stand-ins—just add a splash of vinegar or lemon juice for balance.
Try this recipe with a drizzle of balsamic reduction or a sprinkle of fresh thyme before serving. And if you prefer less heat, scale back the cayenne or swap in black pepper for a milder finish.
Leftovers You’ll Look Forward To
Leftover Bacon-Brown Sugar Pork Tenderloin holds up beautifully. Store slices in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a skillet over low heat or in a 300°F oven, covered loosely with foil to prevent drying.
This pork also makes excellent sandwiches—pile on a crusty roll with arugula and a smear of mustard—or dice and toss into a salad or grain bowl for a flavorful boost.
Bacon-Brown Sugar Pork Tenderloin
Ingredients
- 1 tablespoon neutral high-heat oil such as canola
- 2 teaspoons kosher salt
- 1/4 cup Major Grey’s Chutney
- 4 to 6 bacon slices
- 2 tablespoons whole grain or Dijon mustard
- 1/4 teaspoon cayenne pepper
- 3 tablespoons packed brown sugar
- 1 pork tenderloin approximately 1 1/2 pounds
- 1/2 teaspoon smoked or plain paprika
Instructions
- Preheat the oven to 350°F, positioning a rack in the center. Trim the pork tenderloin by removing the silverskin with a sharp knife. Pat dry thoroughly with paper towels.
- In a small mixing bowl, blend together the brown sugar, kosher salt, paprika, and cayenne pepper. Rub this seasoning mixture uniformly over the surface of the tenderloin. Encase the pork with bacon slices, securing them with toothpicks along the sides.
- Warm the oil in a large cast iron or oven-safe skillet over medium-high heat until it shimmers. Place the bacon-wrapped tenderloin into the skillet and sear without disturbing it for 6 to 8 minutes until a rich brown crust forms. Turn the tenderloin and sear the opposite side similarly.
- Combine the chutney with the mustard in a separate bowl and liberally brush this glaze over the top of the tenderloin. Transfer the skillet to the preheated oven and roast until the internal temperature of the pork reaches 140°F, approximately 10 to 14 minutes.
- Withdraw the skillet from the oven, tent the pork loosely with aluminum foil, and allow it to rest for 10 to 15 minutes so the juices settle and the pork finishes cooking gently. Discard toothpicks and slice the tenderloin into 1/4- to 1/2-inch thick medallions. Accompany with remaining chutney if desired.
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