This easy Glazed Pork Tenderloin is perfect for any occasion, from a casual weeknight dinner to a special family gathering. It takes 10 minutes to prepare with 5 basic ingredients. Plus, it's the best meal prep recipe for a busy week to use on salads and sandwiches.
Looking to impress your family or dinner guests with minimal effort? This glazed pork tenderloin recipe is your answer! The combination of well seasoned pork, crispy bacon, and a sticky sweet glaze creates a main dish that's both easy and elegant!
Using pork tenderloin, the long, narrow, and lean cut of pork that comes from the muscle running along the backbone of the pig, is the key to this recipe. Unlike tougher cuts that require slow cooking, pork tenderloin cooks quickly and retains its juiciness.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
Glazed pork tenderloin may look fancy, but it's simple to make with just a few basic ingredients. It's guaranteed to impress your family and friends. Be sure to check out my other pork tenderloin favorites, Pork Bites and Gravy and Buttery Cajun Pork Tenderloin!
Table of Contents
Why You'll Like This Recipe
- Flavor Explosion: The juicy pork, smoky bacon, and sweet glaze create an irresistible combination of flavors and nice crust.
- Simple Ingredients: Uses easy-to-find ingredients that pack a punch without requiring a lot of prep time. It's likely a budget-friendly cut at your grocery store!
- Elegant Yet Easy: Glazed pork tenderloins look impressive and taste gourmet, but is surprisingly simple to make.
- Versatile: It's a great recipe for both a dinner party and the weeknight family dinner table.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Pork Tenderloin: The star of the dish, pork tenderloin is lean, tender, and cooks quickly. It provides a perfect canvas for the seasoning and glaze.
- Seasoning Salt: Enhances the natural flavor of the pork and ensures it's well-seasoned throughout. You can use your favorite brand or make your own blend. Livia’s Seasoning Salt is my go-to blend.
- Flaky Poultry Seasoning: A blend of herbs and spices adds depth and complexity.
- Bacon: Adds a smoky, salty element that pairs beautifully with the sweetness of the glaze. It also helps keep the pork tender and juicy during cooking.
- Glaze: A delicious glaze brings everything together with a touch of sweetness and a hint of tang. You can use a store-bought glaze or make your own. Brown sugar glaze, maple glaze, and balsamic glaze are all excellent options. Fischer & Wieser are my go-to store-bough glazes.
Tools You'll Need
- 2 Quart Baking Dish, Sheet Pan or Oven-Safe Skillet
- Measuring Cups and Spoons
- Chef's Knife
- Cutting Board
- Basting Brush
- Meat Thermometer
How to Make Glazed Pork Tenderloin
- Preheat the oven to 425°F. For easy cleanup, line your baking sheet pan or baking dish with aluminum foil.
- Pat the pork tenderloin dry with paper towels. Sprinkle seasoning salt and flaky poultry seasoning evenly on all sides.
- Lay bacon slices out on a cutting board in one row, slightly overlapping.
- Place the pork tenderloin on top. Wrap the bacon around the pork tenderloin, securing with toothpicks. Place on the foil-lined sheet pan or baking dish.
- Bake uncovered in the preheated oven 20-25 minutes. Remove from the oven, and brush with ½ cup of the glaze. Place back in the oven. Bake 5-10 minutes or until an internal temperature of 130-135°F is reached.
- Carefully remove from the oven. Remove the toothpicks. Using tongs, flip over the tenderloins. Brush ½ cup more of the glaze over the entire exterior. Place back in the oven and bake an additional 5-10 minutes or until an internal temperature reaches about 140°F. Broil 1-3 minutes to crisp the bacon. The pork should reach an internal temperature of 145°F when finished.
- Remove from the oven. Brush ½ cup more of the glaze over the pork. Rest for 3 minutes. Slice pork into medallions and serve with extra glaze on the side.
Pro Tips and Substitutions
- Seasoning: Feel free to customize the seasonings to your taste. You can add garlic powder, black pepper, paprika, or herbs like fresh rosemary for extra flavor. You can substitute flaky poultry seasoning with Italian seasoning or herbs de Provence.
- Bacon Tips and Substitutions: If you prefer a leaner option, you can use turkey bacon or omit it altogether. However, the bacon does add a delightful smoky flavor and helps retain the pork's moisture and tenderness. The thickness of the bacon will determine how long you will need to broil to crisp the exterior. If using thin cut or turkey bacon, you may need to cover with aluminum foil towards the end of bake time to avoid burning.
- Glaze Variations: Store-bought is my go-to for preparation ease. Honey glazed pork is a homemade fave! Here are 3 yummy glaze options that you can simply mix together in a small bowl:
- Honey Mustard Pork Tenderloin: ¼ cup honey, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce
- Balsamic Brown Sugar Pork Tenderloin: ¼ cup brown sugar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon garlic powder
- Maple Garlic Pork Tenderloin: ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoons dijon mustard, 1 teaspoon garlic powder
- Cooking Method: You can also grill the pork tenderloin for a smoky, charred flavor. Just make sure to baste it with the glaze during the last few minutes of cooking.
What to Serve with Glazed Pork Tenderloin
This tender pork can go with SO MANY delicious side dishes! Some of our favorites are Whipped Mashed Potatoes, baked sweet potatoes, Baked Macaroni and Cheese, and 3 Ingredient Savory Rice!
Some more vegetable side dishes that pair perfectly are Gremolata Green Beans, Garlic Broccoli and Mushrooms, Easy Cooked Vegetables, and a simple House Salad.
Storage and Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the meat.
You can freeze the cooked pork tenderloin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Use a meat thermometer to check the internal temperature. When the internal temperature of the pork is 145°F (63°C), it's done. Let it rest for a few minutes before slicing.
If you don't have a meat thermometer, you can check for doneness by cutting into the thickest part of the pork tenderloin. The meat should be slightly pink in the center and juices should run clear. However, for best results and to avoid overcooking, using a meat thermometer is recommended.
Yes, you can season and wrap the pork in bacon ahead of time. Keep it in the refrigerator until you’re ready to cook. Apply the glaze during the cooking process.
To keep the pork tenderloin juicy, avoid overcooking it. Use an instant-read thermometer to ensure it reaches an internal temperature of 145°F (63°C). Let the meat rest for a few minutes after cooking to allow the juices to redistribute.
While pork tenderloin is ideal due to its tenderness and quick cooking time, you can substitute it with pork loin or pork chops. Keep in mind that the cooking times will vary, and these cuts might be less tender.
Glazed Pork Tenderloin
Ingredients
- 2-2 ½ pounds pork tenderloin package contains 2 1-½ pound tenderloins
- 1-2 tablespoons seasoning salt
- 2-3 tablespoons flaky poultry seasoning
- 1 pound bacon about 16-20 slices
- 1 ½-2 cups sweet glaze store-bought or homemade (see notes)
Instructions
- Preheat oven to 425°F. For easy cleanup, line your baking sheet pan or baking dish with aluminum foil.
- Pat the pork tenderloin dry with paper towels. Sprinkle seasoning salt and flaky poultry seasoning evenly on all sides.
- Lay bacon slices out on a cutting board in one row, slightly overlapping.
- Place the pork tenderloin on top. Wrap the bacon around the pork tenderloin, securing with toothpicks. Place on the foil-lined sheet pan or baking dish.
- Bake uncovered in the preheated oven 20-25 minutes. Remove from the oven, and brush with ½ cup of the glaze. Place back in the oven. Bake 5-10 minutes or until an internal temperature of 130-135°F is reached.
- Carefully remove from the oven. Remove the toothpicks. Using tongs, flip over the tenderloins. Brush ½ cup more of the glaze over the entire exterior. Place back in the oven and bake an additional 5-10 minutes or until an internal temperature reaches about 140°F. Broil 1-3 minutes to crisp the bacon. The pork should reach an internal temperature of 145°F when finished.
- Remove from the oven. Brush ½ cup more of the glaze over the pork. Rest for 3 minutes. Slice pork into medallions and serve with extra glaze on the side.
Video
Notes
-
- Seasoning: Feel free to customize the seasonings to your taste. You can add garlic powder, black pepper, paprika, or herbs like fresh rosemary for extra flavor. You can substitute flaky poultry seasoning with Italian seasoning or herbs de Provence.
-
- Bacon Tips and Substitutions: If you prefer a leaner option, you can use turkey bacon or omit it altogether. However, the bacon does add a delightful smoky flavor and helps retain the pork's moisture and tenderness. The thickness of the bacon will determine how long you will need to broil to crisp the exterior. If using thin cut or turkey bacon, you may need to cover with aluminum foil towards the end of bake time to avoid burning.
-
- Glaze Variations: Store-bought is my go-to for preparation ease. Honey glazed pork is a homemade fave! Here are 3 yummy glaze options that you can simply mix together in a small bowl:
-
- Honey Mustard Pork Tenderloin: ¼ cup honey, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce
-
- Balsamic Brown Sugar Pork Tenderloin: ¼ cup brown sugar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon garlic powder
-
- Maple Garlic Pork Tenderloin: ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoons dijon mustard, 1 teaspoon garlic powder
-
- Glaze Variations: Store-bought is my go-to for preparation ease. Honey glazed pork is a homemade fave! Here are 3 yummy glaze options that you can simply mix together in a small bowl:
-
- Cooking Method: You can also grill the pork tenderloin for a smoky, charred flavor. Just make sure to baste it with the glaze during the last few minutes of cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the meat.
- You can freeze the cooked pork tenderloin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Leave a Reply