Grilled Bacon Wrapped Pork Tenderloin
This Grilled Bacon Wrapped Pork Tenderloin is ready to grill in minutes! Glazed to perfection with an easy bourbon barbecue glaze.
You guys, it’s grilling season! For the last few weeks, we’ve had gorgeous spring weather here in Kansas City, and we’ve been firing up the grill to make delicious dishes like this grilled pork tenderloin.
“I made this last night, and it was a big hit! I didn’t have bourbon so used brandy… my tenderloin was also over 3lbs, so I seared it on both sides on high then turned the heat down and checked it with a thermometer. Very tender and juicy! I will be making this again!”
-Amy
Since Easter is a bit late this year, we have the option to grill Easter dinner! If you aren’t making a traditional ham, I would highly recommend making this impressive, delicious, inexpensive Grilled Bacon Wrapped Pork Tenderloin!
It’s grilled and ready to eat in about 18 minutes and coated in the most delicious bourbon BBQ glaze!
To make this Grilled Bacon Wrapped Pork Tenderloin, you just need a few things! It’s a very simple recipe. I prefer to use Burgers’ Smokehouse Bacon anytime I am using bacon to wrap meat.
Why? Because Burgers’ Bacon is thick cut and has no fillers, meaning that it barely shrinks as it cooks! You want to make sure to maintain the perfect bacon to tenderloin ratio, and Burgers’ bacon is a sure bet.
How to Bacon Wrap Pork Tenderloin
When wrapping the pork tenderloin, cut 4 pieces of bacon in half, and 4 pieces of bacon into ¾ lengths.
Position the tenderloin to where the small tips are wrapped by the halves, and the middle section is wrapped by the larger bacon sections.
When we made this recipe, my husband told me there’s just something magical about the combination of the crispy bacon and the sweet and savory glaze on this Grilled Bacon Wrapped Pork Tenderloin.
It closely resembles candied bacon, with a bit of a kick! It would be the perfect, warm-weather, late Easter entrée for your crew!
Remember, pork tenderloin is a super lean cut! Wrapping it in bacon will help keep the juices sealed in and add some needed fat during the cooking process.
Serving Suggestions
I love to serve this grilled pork tenderloin recipe with Grilled Corn On the Cob in Foil, Baked Mac and Cheese with Panko Breadcrumb Topping and Julie’s Italian House Salad with Red Wine Dressing!
Grilled Bacon Wrapped Pork Tenderloin
This Grilled Bacon Wrapped Pork Tenderloin is ready to grill in minutes and glazed to perfection with an easy bourbon barbecue glaze.
Ingredients
- 1 pound pork tenderloin
- 8 ounces hickory smoked bacon
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the glaze:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 ounce bourbon
- 1 teaspoon Worcestershire sauce
Instructions
- Oil your grill grates and heat grill to high heat. Prepare for both direct and indirect cooking.
- Pat the pork tenderloin dry, and season with garlic powder and black pepper.
- Cut bacon strips (check notes below). Wrap the pork tenderloin with bacon, and secure with toothpicks.
- Place pork tenderloin on the grill. Grill over high heat for 6 minutes. Flip, and grill on the other side for an additional 6 minutes.
- Make the glaze: While the pork is grilling, combine the ingredients for the bourbon glaze in a small sauce pan. Allow to simmer over low-medium heat for about 5 minutes.
- Transfer the pork tenderloin to indirect heat OR lower the temperature on your grill burners to low heat.
- Baste with glaze and allow to grill for an additional 3 minutes per side, continuously basting with the glaze.
- Remove the pork when the internal temperature reaches 145 degrees Fahrenheit using an instant read thermometer.
- Transfer the grilled tenderloin to a platter and allow to rest for about 5 minutes before slicing.
- Serve warm and enjoy!
Notes
I like to cut the bacon down to ¾ strips for the middle section of the pork tenderloin, and ½ strips for the skinnier ends.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 407Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 111mgSodium 1047mgCarbohydrates 17gFiber 0gSugar 14gProtein 39g
The nutrition for this recipe is calculated by an app and may be incorrect.
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I made this last night and it was a big hit! I didn’t have bourbon so used brandy… my tenderloin was also over 3lbs so I seared it on both sides on high then turned the heat down and checked it with a thermometer. Very tender and juicy! I will be making this again!
Amy, I’m so glad you loved this, and it worked well with brandy! Thanks for letting me know!
I made this and used Jack daniels as I had no bourbon. This was amazing so juicy and flavourful! A definite keeper
Lori, thank you for letting me know how it turned out! You made my day.