Glazed Pork Tenderloin
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.
Servings: 10 servings
Calories: 169kcal
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
Pro Tips and Substitutions
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- 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.
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- 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.
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- 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:
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- Honey Mustard Pork Tenderloin: ¼ cup honey, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce
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- Balsamic Brown Sugar Pork Tenderloin: ¼ cup brown sugar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon garlic powder
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- Maple Garlic Pork Tenderloin: ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoons dijon mustard, 1 teaspoon garlic powder
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- 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:
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- 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.
Nutrition
Serving: 5oz | Calories: 169kcal | Carbohydrates: 8g | Protein: 22.5g | Fat: 5g
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