Bacon Pork Tenderloin

Bacon Pork Tenderloin

Made  times
Aimee Owens Dorrell 1

"A twist on a few other researched recipes. It turned out better than I imagined. A favorite in our house!"
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50 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.
  2. Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. Mix apple butter, honey, allspice, and chili powder in a small bowl.
  3. Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.
  4. Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C), about 30 minutes.


  • Cook's Note:
  • If you have a convection oven, set temperature to 350 degrees F (175 degrees C).
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 71 Ratings

Most helpful positive review

This came out great! Okay, I'm a sci-fi fan, so I had to make it into a "roast sand-worm" as you can see from the photo, but everyone loved it. Pear butter makes a good substitute for apple butt...

Most helpful critical review

Was good but I will use about 1/3 of the bacon the next time.

This came out great! Okay, I'm a sci-fi fan, so I had to make it into a "roast sand-worm" as you can see from the photo, but everyone loved it. Pear butter makes a good substitute for apple butt...

So yummy and easy. Like another reviewer said, I had to increase cook time and temp but that just depends on the size of your pork loin. I will be making this again!

Being slightly inept at cooking I probably didn't manage this quite right (in terms of arranging the bacon) but overall it came out great. Seems to be a pretty forgiving recipe! I did increase ...

Tried this tonight, the flavour was awesome. I had 2 smaller tenderloin pieces that were 3lbs together, but they were partially frozen still, so time to cook was longer than recipe stated (but u...

Yummy! Had to really adjust the cooking time. I had a 3.5lb roast and it took 1 1/2 hours on 350 degrees. The glaze got a little dark (probably because of the cooking time) so I would cover it n...

Absolutely loved it. Rave reviews from the family. The apple butter compliments the meat very well... did have to increase bake time and adjust oven temp, but will deffinately make again. Very e...

I've cooked this recipe on the grill, indirect heat. It's great! Brush the apple mixture, then wrap with bacon, but save the final brushing of the apple mixture for the last ten minutes of cooki...

This was incredible! I added some cut up granny apples and saved some of the bacon grease to fry some green beans and onions.

This was delicious! I made it exactly as the recipe was written and it was a big hit with my family. Thanks for the great recipe!

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