You're going to want to put this bacon-wrapped pork tenderloin at the top of your grilling rotation. It's easy to make, and the blanket of crispy bacon keeps the pork tender and juicy, while a bourbon hot honey glaze adds a welcome boost of flavor. It's easy enough for a casual weeknight, but spectacular enough to serve to guests.
Grilling pork tenderloin can be a little tricky, as it's prone to drying out as soon as it's overcooked. But if you add a few slices of bacon and slather on a boozy mustard, bourbon, and honey glaze, that problem disappears and it becomes a grilling standby. Try it and see.
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Ingredients and Substitutions
- Pork tenderloin--Choose a tenderloin with even thickness throughout so that it will cook evenly.
- Bacon--Thick-cut bacon works best for this grilled pork tenderloin recipe. Thin cut bacon may become too crispy before the pork is cooked through. I recommend using good-quality bacon that won't shrink up too much as it cooks.
- Hot honey--There are many brands of hot honey available for purchase online or at the supermarket. It won't make the pork overly spicy, but if you prefer to avoid any heat, you can use regular honey.
How to Grill Bacon-Wrapped Pork Tenderloin
- Mix the hot honey, Dijon mustard, and bourbon in a small bowl. Prepare a grill for medium heat (about 375°F/190°C).
- Season the pork with salt and pepper, then brush with some of the glaze. Reserve the remaining glaze.
- Wrap the pork tenderloin with the bacon slices, using toothpicks to secure it as needed.
- Grill the pork tenderloin over very low flame or indirect heat, brushing with the remaining glaze once during grilling, and turning occasionally, until the bacon is crisped and the internal temperature of the pork reaches 145°F (63°C).
FAQs
The key is to keep your bacon away from direct flame. As the bacon cooks, the fat will drip, which can flare easily. If you place your pork over indirect heat, or even between two burners set on low heat, you will minimize the risk of flare-ups.
If your bacon does flare, move the pork to a different part of the grill and let any flames subside.
You can mix up your glaze and wrap your pork in bacon up to 1 day before grilling. Keep the pork and reserved glaze in the fridge, covered, until you're ready to grill.
The tender pork and crispy indulgent bacon is the star of the show here, so serve this with simple sides, like steamed green beans, smoked sweet potatoes, or tortellini salad. Stash some mini pumpkin cheesecakes in the fridge for dessert, and you've got an easy meal.
Tips and Troubleshooting
- If your pork tenderloin tapers off in thickness towards one end, fold the thin end under when wrapping it with bacon to create an evenly shaped pork tenderloin. This will help it to cook evenly.
- If your bacon isn't as crispy as you'd like and the pork is nearly cooked through, move the pork to a higher heat zone, but monitor it carefully. If the bacon flares, move it to a cooler part of the grill and let the flames subside.
- Store leftover pork tenderloin in a sealed container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
- This simple pork recipe is suitable for gluten-free and dairy-free diets.
The Most Important Thing to Remember
The most helpful piece of advice I can give you when grilling pork tenderloin wrapped in bacon is to keep it away from a direct flame or over very low heat to avoid having your bacon catch fire.
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Recipe
Grilled Bacon-Wrapped Pork Tenderloin
Ingredients
- 2 tablespoons hot honey
- 1 tablespoon Dijon mustard
- 1 tablespoon bourbon
- 1 ¼ pounds pork tenderloin
- Kosher salt and freshly ground black pepper
- 3 slices thick-cut bacon
Instructions
- Prepare a grill for medium heat (375°F | 190°C) with an indirect zone or one burner on very low heat.
- In a small bowl, mix the hot honey, Dijon mustard, and bourbon together.
- Place the pork tenderloin on a baking sheet and sprinkle all over with salt and pepper.
- Brush half the glaze all over the pork.
- Starting at one end of the tenderloin, wrap the bacon snugly around the meat. Secure the end of each slice with a toothpick.
- Grill the pork over indirect heat or a very low flame, turning occasionally and brushing with the remaining glaze after 15 minutes. Cook until the bacon is crispy and the internal temperature of the pork reaches 145°F (63°C), 35 to 40 minutes.
- Let the pork rest for 5 minutes before slicing into medallions.
Notes
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- Create even thickness--If your pork tenderloin tapers off in thickness towards one end, fold the thin end under when wrapping it with bacon to create an evenly shaped pork tenderloin. This will help it to cook evenly.
- Getting the bacon crispy--If your bacon isn't as crispy as you'd like and the pork is nearly cooked through, move the pork to a higher heat zone, but monitor it carefully. If the bacon flares, move it to a cooler part of the grill and let the flames subside.
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- Storage and reheating--Store leftover pork tenderloin in a sealed container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
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- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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