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Bacon Wrapped Pork Tenderloin for Easter Dinner

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Spring is officially here! It is hard to tell since Mother Nature has decided to play a cruel April Fools joke on us in Minnesota.  I feel after such a long and harsh winter I should have some sort of celebration or parade to welcome spring back.  Do you think if I did, spring might actually come around again? This bacon wrapped pork tenderloin certainly helped brighten my day!

With spring comes Easter and now is a great time to figure out exactly what will be on the menu this year.  I decided to browse some recipes at Kraft.com for some new ideas as part of the Kraft Tastemaker program. We traditionally go with ham but if you are looking to branch out a bit or simply want something that is going to be less fuss, this pork tenderloin is a fabulous choice! While it contains only a few ingredients, it is a show stopper. You can easily double the recipe and make two at the same time to feed a larger group or for leftovers.

It turned out amazing.  No, really, amazing. It was so tender and flavorful that I thought it was a little bit of heaven. Which is totally fitting for Easter, right?

See how easy it is to make this delicious bacon wrapped pork tenderloin for Easter dinner or any time of year. This a great alternative to ham!

Bacon Wrapped Pork Tenderloin

I used Oscar Mayer Naturally Hardwood Smoked bacon rather than uncured bacon because I happen to have some on hand. It worked great so feel free to use which kind you prefer.

See how easy it is to make this delicious bacon wrapped pork tenderloin for Easter dinner or any time of year. This a great alternative to ham!

No need to use toothpicks. I simply made sure the ends were underneath the tenderloin.

See how easy it is to make this delicious bacon wrapped pork tenderloin for Easter dinner or any time of year. This a great alternative to ham!

While Kraft recommends cooking until  135ºF, I went to 145ºF  before adding the glaze, because I prefer my pork cooked to 160ºF or just under that temperature.

See how easy it is to make this delicious bacon wrapped pork tenderloin for Easter dinner or any time of year. This a great alternative to ham!

I used a silicone pastry brush to generously apply the glaze, but I still had some left over. I popped it back into the oven for another 10 minutes or so until the desired temperature was reached.

Kitchen Tip:

If you don’t have a silicone pastry brush, I highly recommend them! They work a lot better than the old bristle style and are so much easier to clean. Amazon has a several inexpensive options!

Pastry Brush Silicone, X-Chef BBQ Brushes Basting Brush Set Heat Resistant for KitchenPastry Brush Silicone, X-Chef BBQ Brushes Basting Brush Set Heat Resistant for KitchenOXO Good Grips Silicone Basting & Pastry Brush - SmallOXO Good Grips Silicone Basting & Pastry Brush – SmallBasting Brushes Set, GEEKHOM Baking and Cooking Stainless Steel Pastry Brush with 2Basting Brushes Set, GEEKHOM Baking and Cooking Stainless Steel Pastry Brush with 2KitchenAid Wide Basting Brush, BlackKitchenAid Wide Basting Brush, Black

The results were really so beautiful! You can easily skip the broiler step that I added into the recipe. However I do like the nice golden brown color and little bit of crispiness a broiler adds. Just be sure to watch it very closely, so you don’t burn your bacon.

See how easy it is to make this delicious bacon wrapped pork tenderloin for Easter dinner or any time of year. This a great alternative to ham!

I cooked up the rest of the bacon while my pork tenderloin cooked. This is great for adding some crumbled bacon to your side dishes. I served this bacon wrapped pork tenderloin with steamed green beans and seasoned baby red potatoes.  A fruit or JELLO salad along with a dinner would also be a great accompaniment!

My husband couldn’t stop raving about this bacon wrapped pork tenderloin recipe, and I really can’t blame him. It was so good and prepared in under an hour! I’ve actually made it twice now and convinced my mom she needs to try it as well.

4.9 from 28 reviews
Bacon-Wrapped Pork Tenderloin for Easter Dinner
 
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Prep Time
Cook time
Total Time
 
Author:
Recipe Type: Main Dish
Serves: 6
Ingredients
  • 5 slices OSCAR MAYER Selects Smoked Uncured Bacon
  • 1 pork tenderloin (1 lb.)
  • ¼ tsp. cracked black pepper
  • ¼ cup packed brown sugar
  • 2 Tbsp. apple juice
  • 1 tsp. GREY POUPON Dijon Mustard
  • Dash ground nutmeg
Instructions
  1. HEAT oven to 400ºF.
  2. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
  3. BAKE 20 min. or until cooked to 135ºF. (I went to 145ºF.) Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  4. BRUSH meat with glaze using pastry brush. Bake 10 min. or until done ( at least 145ºF but I went to 165ºF.).
  5. To achieve a crispier bacon top, broil meat for 1 to 2 minutes or until desired crispiness. Cover loosely with foil. Let stand 5 min. before slicing.
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Pork tenderloin is a great option for Easter and something different than traditional ham or lamb chop recipes. If you are looking for more great Easter recipes like this bacon wrapped pork tenderloin, check out Kraftrecipes.com

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Disclosure: This post was created for the Kraft Tastemaker Blogger Program. All thoughts remain my own and are not influenced by the monetary compensation received.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Finding Zest (formerly Baby Loving Mama).

Comments

  1. The devil egg with shrimp is a recipe that I would like to try for Easter Dinner for the kraft site.

    Reply

  9. Would love to make the Stuffed Leg of Lamb for Easter. Don’t think my kids would be happy though lol

    Reply

  11. Everyone in my family loves cheesecake so I think the Mini Cheesecake Baskets from Kraft Recipes would be a huge hit for Easter. So cute!

    Reply

  27. I would like to make the Shortcut Carrot Cake. My husband loves carrot cake and this one looks especially good.

    Reply

  35. The Berry, Mango & Spinach Salad looks yummy! And I’d like to make the Mini Cheesecake Baskets.. my daughter would love those!

    Reply

  36. I am inspired to make the New-Look Scalloped Potatoes and Ham for easter, this would be a great side dish.

    Reply

  41. Since my granddaughter will be visiting and she has Celiac and is diabetic, I would love to make her the Bacon & Chive Deviled Eggs. I’m always looking for Gluten free recipes to make for her.

    Reply

  43. I would love to make the Hip-Hop Bunny Cake in honor of my mom. She used to make one every year.

    Reply

  54. I would love to make the slow cooker party ham. I love that it’s made in the slow cooker so I have more free time. Thanks for the great recipes and giveaway!

    Reply

  93. Oh the Fluffy Bunny Cupcakes look so yummy and cute! These would be perfect to bring to our family get together!

    Reply

  106. Geeez, I want to make it all! The Balsamic Maple Glaze ham looks like something I may want to make.

    Reply

  108. I’m the one who brings a nice dessert to the Easter dinner. I would like to make the Bunny Chocolate Cupcakes, they look delicious!

    Reply

  121. Mmm Deviled Eggs With Shrimp sound great! I love deviled eggs but never thought of pairing them with shrimp!

    Reply

  125. I’ve done the Hip Hop Bunny cake in the past and will probably do again this year. Grandkids love it.

    Reply

  126. Our family loves cheesy potatoes so I would like to try the
    Easy Cheesy Scalloped Potatoes for Easter.

    Reply

  133. I’m definitely going to make the Deviled Eggs with Shrimp. I wish I had some shrimp right now, I’d be out in the kitchen making a batch of these eggs for myself!

    Reply

  135. Yum! There are so many good recipes! One that I’d love to make is the Bacon Appetizer Crescents 🙂

    Reply

  158. I am inspired to make the Green Goddess Dip with Spring Vegetables.

    Thanks for the nice giveaway!

    Reply

  191. I would like to make the deviled eggs with shrimp. My kids don’t think it is Easter without deviled eggs.

    Reply

  192. This is one of my husband’s favorites, but I’ve yet to try making it myself…
    Classic ANGEL FLAKE Coconut Cake.

    Reply

  193. I will be in the dominican republic at dreams resorts over easter, so won’t be making ANYTHING, but that hip hop bunny cake brought a smile to my face!

    Reply

  195. I love the Juicy EGG JIGGLERS! My kids love Jello and we only make it once in awhile. I’ll have to get the mold.

    Reply

  196. i really love the juicy egg jigglers! i use to make them with my mom for easter when i was little!

    Reply

  210. I’m inspired by the lemon pudding cheesecake, I love lemon desserts. I wouldn’t actually follow any of the recipes from Kraft because cool whip, jell-o mix, pre-made cake mix and food coloring are not things that I bake with.

    Reply

  212. Id like to try the short cut carrot cake recipe. I really like the bunny or chick cake but Im not that talented at decorating. No patience.

    Reply

  215. I’m inspired to make the Classic ANGEL FLAKE Coconut Cake especially since my bunny cake is worn it’s welcome over the years. 🙂

    Reply

  216. I would love to make the BAKER’S ONE BOWL Easter Egg Brownies! They look like they’d be fun to decorate 🙂

    Reply

  222. I’d like to make the Bakers One Bowl Easter Egg Brownies. Those would be a great treat after Easter dinner, and good to pack in lunches on the go too!

    Reply

  229. I am inspired to make the Black & Blue Beef Tenderloin. The whole family would enjoy this tender succulent recipe and it makes for a very good presentation.

    Reply

  233. First of all, OMG, that looks so good. I’m going to need to make that tenderloin soon. I’m thinking the Shortcut Carrot Cake may be added to our Easter celebration.
    jtmagmom73(at)gmail(dot)com

    Reply

  236. I think the Easy Strawberry Cream Pie would be an awesome addition to our Easter Dessert table. We usually have strawberry shortcakes, but this sounds even better!

    Reply

  256. I’d love to try the Deviled Eggs with Shrimp. I love deviled eggs and like the new twist of adding shrimp 🙂

    Reply

  257. I’d like to make the Classic ANGEL FLAKE Coconut Cake recipe. Thanks.
    partymix25(at)hotmail(dot)com

    Reply

  264. I would like to make the deviled eggs with shrimp recipe. I love deviled eggs and I love shrimp. Sounds yummy to me.

    Reply

  266. The Classic ANGEL FLAKE Coconut Cake looks a lot like my grandmother’s. It would be great to take this to our family’s gathering.

    Reply

  287. My Hubz would LOVE the Black & Blue Beef Tenderloin! The blue cheese sauce sounds wonderful!

    Reply

  298. Hubby loves shrimp and we both love deviled eggs. With Easter around the corner there will be a lot of eggs.

    Reply

  319. I think I might try the black and blue beef tenderloin for Easter dinner. We like beef more than ham here.

    Reply

  333. I am in charge of the cooking this year. With my husband’s help, we need to make a potato, and this one: New-Look Scalloped Potatoes and Ham looks great!!!!

    Reply

  359. I would love to make the Lemon Pudding Cheesecake for easter, Lemon is one of my favorites and it is so springy

    Reply

  366. I want to make the Lemon Pudding Cheescake. It looks pretty simple to make. Plus, it looks delicious. Now, my dessert’s planned.

    Reply

  370. this year i am inspired to make the lovely layered salad for our Easter lunch. i am tony l smoaks on rafflecopter.

    Reply

  376. i am inspired to make the Juicy EGG JIGGLERS. they are so cute and easy but perfect for my kids for easter

    Reply

  390. Oh! So many wonderful temptations ~ among those topping my (dinner) list are:
    Stuffed Leg of Lamb (!)
    Tiny Tuna Delights
    Parmesan Baked Salmon

    To name just a few that caught my eye!

    Reply

  409. Hey! I’m planning on having a family dinner soon and making this! I love this recipe and have a made it a bunch! My question is, is there a way I can make a gravy from it? Would it work if I used some of the glaze? Or some of the juice after its cooked? Any ideas are welcome! Also do you think it would mess up the cooking any if I were to do 2 at a time? I’ll be feeding around 15.
    Thanks in advance!

    Reply

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