Grilled Bacon-Wrapped Pork Tenderloin With Maple-Dijon Glaze

Smoky bacon, tender pork and a tangy maple-Dijon glaze make this grilled bacon-wrapped pork tenderloin a welcome change from the usual cookout menu. It looks impressive sliced on a platter, but the preparation is straightforward.

The secret is controlling the heat. Start over indirect heat so the pork cooks gently and the bacon has time to render. Finish briefly over direct heat if needed, then brush on the glaze during the final few minutes.

Serve it with grilled vegetables, potatoes or a crisp cabbage slaw for a backyard dinner worth gathering around.

Servings: 4
Preparation time: About 20 minutes
Grilling time: Approximately 25–40 minutes; thickness and grill performance affect timing
Resting time: 5 minutes

Ingredients

For the Bacon-Wrapped Pork

• 1 pork tenderloin, approximately 1 1/4 to 1 1/2 pounds
• 8–10 slices regular-cut bacon, enough to wrap the tenderloin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Optional: 1/4 teaspoon kosher salt, depending on the bacon and whether the pork is enhanced or preseasoned

For the Maple-Dijon Glaze

• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Optional: a pinch of cayenne pepper

Choose Pork Tenderloin, Not Pork Loin

Pork tenderloin is a relatively small, narrow cut. Pork loin is larger and needs a different cooking plan. Check the package carefully so you are starting with the cut intended for this recipe.

If your package contains two tenderloins, prepare and cook them separately. Do not wrap them together as one large roast. Check the temperature of each piece individually.

1. Prepare the Tenderloin

Pat the pork dry with paper towels. Trim away the tough silver skin with a sharp knife, taking care not to remove more meat than necessary.

Mix the smoked paprika, garlic powder, onion powder, pepper and thyme. Season the pork evenly. Add the optional salt sparingly: bacon already contributes salt, and some packaged pork contains an added solution.

Fold the thin tail underneath slightly to create a more even thickness.

2. Wrap With Regular-Cut Bacon

Lay the bacon strips next to one another, slightly overlapping, on a clean preparation surface. Place the tenderloin across the strips and wrap them around it.

Use a single layer with minimal overlap. Thick layers of bacon take longer to cook and can remain soft after the pork is ready.

Position the loose ends underneath. Secure with food-safe butcher’s twine if needed, following its heat-use instructions. Keep the prepared pork refrigerated while the grill preheats.

3. Set Up Two-Zone Heat

Prepare the grill for indirect cooking at approximately 375–400°F, measured with the lid closed.

• Gas grill: Use an appropriate burner arrangement to create a heated side and an indirect side with no flame directly beneath the pork.
• Charcoal grill: Arrange the coals to one side and leave the other side clear for indirect cooking.

Follow your grill’s operating instructions. Where suitable for the grill, place a drip pan beneath the indirect cooking area to catch bacon drippings without blocking required airflow.

4. Mix and Divide the Glaze

Whisk together the maple syrup, Dijon mustard, whole-grain mustard, vinegar, garlic powder and optional cayenne.

Divide the glaze between two bowls before cooking. Use one portion for brushing during grilling and keep the other clean for serving. Do not return a brush that has touched undercooked meat to the serving portion.

5. Grill Over Indirect Heat

Place the tenderloin seam-side down over the indirect area. Close the lid and cook, turning carefully as needed to encourage even browning.

Begin checking the center temperature after about 20 minutes. Insert an instant-read thermometer into the thickest part of the pork, rather than measuring only the bacon layer.

Allow approximately 25–40 minutes overall, but use the thermometer rather than the clock to determine when the pork is ready.

6. Brown the Bacon and Add the Glaze

As the pork approaches its final temperature, assess the bacon. If it needs more browning, briefly move the tenderloin over moderate direct heat, turning frequently with tongs.

Bacon fat can cause flare-ups. Keep the indirect area available and move the pork there immediately if flames develop. Do not leave the roast unattended during this step.

Brush on a thin layer of the grilling glaze during the last 3–5 minutes, preferably over indirect heat. Maple syrup can scorch, so avoid applying it at the beginning.

Before removing the pork, verify that the thickest part reaches at least 145°F. The bacon should also be fully cooked according to its package instructions. If the bacon browns too quickly, finish over indirect heat.

7. Rest, Slice and Serve

Transfer the tenderloin to a clean platter and rest for 5 minutes before slicing. Whole-cut pork requires a minimum three-minute rest after reaching 145°F; this recipe allows five minutes.

Remove all twine, then slice into thick medallions. Spoon a little of the clean reserved glaze over the slices or serve it alongside.

What to Serve With Bacon-Wrapped Pork Tenderloin

• Grilled zucchini and bell peppers
• Roasted or grilled baby potatoes
• Vinegar-based cabbage slaw
• Green salad with apples and a sharp vinaigrette
• Grilled corn with butter and black pepper

The bacon and glaze bring plenty of richness, so a fresh or tangy side makes a useful balance.

Frequently Asked Questions

What temperature should the grill be for bacon-wrapped pork tenderloin?

Aim for approximately 375–400°F during indirect cooking. Keep a separate direct-heat area available for brief browning, and adjust the burners or airflow as needed.

Can I use thick-cut bacon?

Regular-cut bacon is the better fit for this method because it cooks more quickly. Thick-cut bacon may need separate preparation to finish alongside the tenderloin, so it is not a direct substitution in this recipe.

How do I keep the pork from drying out?

Use indirect heat for most of the cooking and check the center with a thermometer. Remove the pork once it reaches the required temperature and the bacon is cooked, then allow the resting time before slicing.

Why is my bacon soft?

Thick bacon, heavy overlapping and insufficient browning can all contribute. Use thin slices in one layer and, if needed, briefly brown the exterior over moderate direct heat before the pork finishes cooking.

Can I prepare it ahead of time?

Yes. Season and wrap the tenderloin, cover it and refrigerate it until cooking. Prepare the glaze separately and refrigerate it too. Keep raw pork and its juices away from ready-to-eat foods.

Can I make the glaze less sweet?

Reduce the maple syrup to 2 tablespoons for a more mustard-forward glaze. Taste the clean glaze before dividing it into grilling and serving portions.

How should I store leftovers?

Refrigerate leftovers promptly in a covered container, within two hours of cooking or one hour when the outdoor temperature exceeds 90°F. Use refrigerated leftovers within 3–4 days and reheat to 165°F.

Make Your Next Cookout Something Different

This grilled bacon-wrapped pork tenderloin brings a new centerpiece to the patio without requiring an overnight smoke. Prepare the glaze, set up two-zone heat and let the thermometer guide the finish.

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