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3 Ingredient Bacon Wrapped Pork Tenderloin

This Bacon Wrapped Pork Tenderloin is juicy and tender with a salty sweetness from an apricot jam glaze and crispy thick-cut, salty bacon. The juices from the bacon helps keep the pork super juicy while roasting in the oven while adding awesome flavor.

Pair this tenderloin dish with easy to cook Orange Pecan Roasted Broccoli and steamed buttered rice for a delicious meal.

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Bacon wrapped pork tenderloin roast on black cast iron.

Three Ingredient Apricot Glazed Pork Tenderloin

Pork tenderloin has been on sale a lot lately but, many people really have no idea what they can do with pork tenderloin. This lean white meat is great for making easy meals for your family and is a great easy main dish for any time.

This recipe is awesome because just three basic ingredients (not counting a few staple spices) is all it takes to get this apricot glazed pork roast on the table in record time.

With very little work, and about ten minutes to prep it, this roasted tenderloin will make you rethink walking past this cut at the grocery store.

A closeup photo of the bacon wrapped tenderloin with apricot glaze on top.

Groceries Needed:

  • Pork Tenderloin Roast
  • Apricot Jam
  • Thick-cut Bacon

Pantry Items:

Salt, pepper, and garlic powder.

Eazy Tip: Remember, salt, pepper, garlic, oil, and water don’t factor into the ingredient count because most people have those pantry items in their kitchen.

The tenderloin roast is cut into slices.

Is there a difference between Pork Loin and Pork Tenderloin?

Yes!

Pork tenderloin is a narrow cut of meat that comes from the muscle along the back over the ribs. On most animals, this is one of the best, most tender cuts of meat.

Keep in mind, pork tenderloin is VERY different than a pork loin roast. A pork loin comes from a different area on the animal, and it’s much wider and thicker than a pork tenderloin.

You can’t substitute a pork loin for pork tenderloin in recipes.

If you catch tenderloins on sale don’t walk past them! They freeze really well and you may soon discover they’re your favorite cut of pork. 

The end cap of the roasted pork loin.

How to Make a Bacon Weave for the Pork Roast

This recipe is super easy and very quick to put together, just like my 4 Ingredient Stovetop Meatloaf. The majority of your prep time will be in weaving the bacon to make a wrap for your pork tenderloin. For this (I feel), you want to stick to thick-cut bacon.

Thinly cut bacon cooks much faster and could easily overcook while you are roasting in the oven. Also, weaving THIN bacon is not an easy task. Another tip is to use cold bacon. Don’t let the bacon come to room temperature because it’s softer in texture to move and flip around.

8 slices of bacon laid out horizontally next to eachother.

Thick-cut bacon can be woven in a quick and simple basket weave in just a couple of minutes.

To do this layout a few strips horizontally onto a cutting board, usually the length of the tenderloin. Place the pieces fairly close together.

Take the second piece of bacon from the left and fold it down (in half). Do this to the fourth piece from the left, then the sixth piece to the left.

The bacon weave completed, ready for the pork tenderloin.

Use another piece of bacon from the package and lay that piece going horizontally, laying it across the 1, 3, 5, (and so on), pieces of bacon at the top. Flip the pieces that you folded in half back upright, so they rest on top of the bacon.

The next step is to fold the opposite pieces you used the first time, but fold these pieces from the bottom up, covering the first piece of bacon you laid down going horizontally.

Seasoned pork tenderoin about to wrapped in a bacon weave.

Grab another piece of bacon from the package, and lay that one down, horizontally, like you laid the first piece of bacon. Butt it up close as you can to the first piece. Unfold the folded pieces of bacon and lay them down again on top of the horizontal piece of bacon you just laid down.

Repeat this process until you’ve weaved enough bacon to reach the length of the bacon strips or that you have enough to wrap the tenderloin completely.

The bacon wrapped pork tenderloin secured with toothpicks

Now, if my explanation is a bit unclear, I’ve found a visual tutorial for you to use. Check out this handy tutorial on how to make a bacon weave.

When the bacon weave is wrapped around the roast, secure it with toothpicks to keep it in place while roasting.

Complete temperature and roasting times are in the recipe card below.

Pork tenderloin wrapped in bacon in a cast iron pan.

Ways to make this Bacon Apricot Glaze Pork Tenderloin even Better

You know I love easy recipes, and I love recipes that can be changed and turned into something new with minor tweaks.

I used Smuckers Apricot Jam with this roast, but a great way to switch up this recipe to fit your needs is to swap the apricot preserves for another jam/jelly option you have on hand.

A jar of apricot jam.

I think apricot is amazing but you could easily use peach, apple, and even a classic grape jam/jelly and get an amazing, sweet, and savory combination. 

Also, switching the bacon to maple smoked bacon will also add fantastic flavor especially when using preserves that compliment the flavor, like apple jelly (or even apple sauce!).

Thanks for checking out the recipes here at EazyGrub! If you’ve tried this recipe already, please leave a comment and a star rating below! Have an awesome day!

Yield: 1 pork tenderloin roast

3 Ingredient Bacon Wrapped Pork Tenderloin

Apricot glazed pork tenderloin sliced on a black cast iron pan.

Juicy and tender, this easy-to-make Bacon Wrapped Pork Tenderloin is glazed in an apricot jam to give this roast a deliciously sweet, smoky, and slightly salty flavor. Super tasty when served with rice or potatoes, it'll be on regular rotation with your family!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 Pork tenderloin roast (approximately 1 1/4 - 1 1/2 lbs)
  • 1 package Bacon, thick cut, (1 pound)
  • 1 cup Apricot jam/jelly
  • As desired, salt, pepper and garlic powder.

Instructions

  1. Preheat the oven to 375 F
  2. On a cutting board, make the bacon weave (see directions in the notes section below). Set aside.
  3. Layout the pork tenderloin and season with salt, pepper, and garlic powder.
  4. Place the roast on the bottom end of the bacon weave. Grabbing the edge of the bacon, begin to roll the tenderloin upwards, wrapping the bacon weave around the roast.
  5. Secure in place with toothpicks when you've completely wrapped the roast.
  6. Place into a roasting pan, toothpick side up. Baste the top of the roast with some of the apricot jam/jelly.
  7. Roast the pork for approximately 20 minutes or until the internal temperature on a thermometer reads 145 degrees Farenhieght. (During the roasting process, baste the roast every 10 minutes, coating the roast liberally.)
  8. At this point turn off the heat and turn on the broil function. Broil the roast until the bacon is crispy on the edges and the apricot jam has caramelized.
  9. Remove from the oven and let rest for 5 minutes.
  10. Carefully cut the roast in slices, drizzling some of the pan juices over top the slices if you prefer. Enjoy!

Notes

If the jam/jelly is too difficult to baste with a silicone brush, heat it up in the microwave for 5 seconds to melt it slightly. BE VERY CAREFUL after this is heated because it's going to be hot like lava, so be careful not to burn yourself.

DIRECTIONS FOR THE BACON WEAVE:

Try and start by using cold bacon. (not frozen, just cold.) Begin to assemble the weave.

To do this layout a few strips horizontally onto a cutting board, usually the length of the tenderloin. Place the pieces fairly close together.

Take the second piece of bacon from the left and fold it down (in half). Do this to the fourth piece from the left, then the sixth piece to the left.

Use another piece of bacon from the package and lay that piece going horizontally, laying it across the 1, 3, 5, (and so on), pieces of bacon at the top. Flip the pieces that you folded in half back upright, so they rest on top of the bacon.

The next step is to fold the opposite pieces you used the first time, but fold these pieces from the bottom up, covering the first piece of bacon you laid down going horizontally.

Grab another piece of bacon from the package, and lay that one down, horizontally, like you laid the first piece of bacon. Butt it up close as you can to the first piece. Unfold the folded pieces of bacon and lay them down again on top of the horizontal piece of bacon you just laid down.

Repeat this process until you've weaved enough bacon to reach the length of the bacon strips or that you have enough to wrap the tenderloin completely.

Nutrition Information

Yield

4

Serving Size

2 slices

Amount Per Serving Calories 257Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 242mgCarbohydrates 56gFiber 1gSugar 37gProtein 7g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

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