4-Ingredient Bacon-Wrapped BBQ Pork Tenderloin
Ingredients (Serves 6)
- 2 pork tenderloins (about 450–500 g / 1 lb each)
- 12–16 streaky bacon slices
- 240 ml (1 cup) barbecue sauce
- 2 tbsp brown sugar
Optional Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp chilli powder
- 1 tsp dried thyme
Equipment
- Baking tray or foil roasting pan
- Wire rack (optional)
- Aluminium foil
- Pastry brush
- Meat thermometer
Instructions
Step 1: Preheat
- Preheat oven to 200°C (400°F).
- Line a baking tray with foil for easy cleanup.
Step 2: Season
Pat the pork dry.
If using, season with:
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
Step 3: Wrap
Wrap each pork tenderloin with overlapping bacon slices.
Tuck the bacon ends underneath to secure.
Step 4: Add Sugar
Sprinkle the brown sugar evenly over the bacon.
This helps create a sweet, caramelised crust.
Step 5: First Bake
Bake for 25 minutes.
Step 6: Add BBQ Sauce
Brush generously with barbecue sauce.
Return to the oven for 10–15 minutes, brushing with more sauce halfway through.
Cook until the pork reaches an internal temperature of 63°C (145°F).
Step 7: Rest
Remove from the oven and let the pork rest for 5–10 minutes before slicing.
Serving Suggestions
Serve with:
- Creamy mashed potatoes
- Roasted vegetables
- Coleslaw
- Corn on the cob
- Mac and cheese
- Baked beans
- Garden salad
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 2 months.
Reheating
- Oven: 180°C for 10–15 minutes.
- Air Fryer: 180°C for 5–6 minutes.
- Microwave: 1–2 minutes per slice.
Estimated Nutrition (Per Serving, 1 of 6)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Carbohydrates | 14 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Cholesterol | 105 mg |
| Sodium | 850 mg |
| Sugar | 11 g |
| Fibre | 0 g |
| Potassium | 620 mg |
Nutrition values are approximate and vary depending on the bacon and barbecue sauce used.
Tips for Success
- Use thin-cut bacon so it crisps more easily.
- Place the pork on a wire rack over the baking tray for even browning.
- Use a meat thermometer to avoid overcooking—pork tenderloin stays juiciest at 63°C (145°F) followed by a short rest.
- Brush on the barbecue sauce near the end of cooking to reduce the chance of it burning.
- For extra colour, finish under the grill (broiler) for 2–3 minutes, watching carefully.
Variations
- Spicy: Use a hot barbecue sauce or add cayenne pepper.
- Maple: Replace the brown sugar with maple syrup for a different sweetness.
- Smoky: Add extra smoked paprika or use a smoky-style barbecue sauce.
- Honey Garlic: Swap the barbecue sauce for a honey garlic glaze.
- Cheesy: Add a thin layer of cream cheese or shredded cheddar inside the bacon wrap before cooking.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes. Wrap the pork in bacon up to 24 hours in advance and refrigerate. Add the sugar and barbecue sauce just before baking.
Q: How do I know when it’s cooked?
The safest and most reliable method is a meat thermometer. The centre should reach 63°C (145°F), then rest for 5–10 minutes before slicing.
Q: Can I cook it on a barbecue?
Yes. Cook over indirect medium heat with the lid closed, then brush with barbecue sauce during the last 10–15 minutes until the pork reaches 63°C (145°F).
Q: Can I use pork loin instead?
Yes, but pork loin is larger and leaner, so it will need a longer cooking time. Check the internal temperature rather than relying on the clock.
Q: Why isn’t my bacon crispy?
If the bacon is still soft after the pork is cooked, place it under a hot grill (broiler) for 2–3 minutes, keeping a close eye on it to prevent burning.
