Maple Bacon Pork Tenderloin

Maple Bacon Pork Tenderloin is wrapped in smoky bacon, seasoned with cinnamon and chili powder, and basted with maple syrup for an impressive, yet simple weeknight meal.

Maple Bacon Pork Tenderloin is wrapped in smoky bacon, seasoned with cinnamon and chili powder, and basted with maple syrup for an impressive, yet simple weeknight meal.

I’m a huge fan of the pork tenderloin. It’s so versatile you can make in the Instant Pot, in the air fryer, or the slow cooker. I know there are those that poo-poo this cut of meat, but I’m here to tell you that when it comes to getting a tasty meal on the table in a short amount of time, the super-lean, mild-flavored pork tenderloin is a super hero in my book.

Are Pork Tenderloin and Pork Loin the same thing?

Before we get started with the Maple Bacon Park Tenderloin, I think it’s important to understand the difference between a pork tenderloin and a pork loin. They are very different cuts and, although their names are similar, they come from very different parts of the pig.

Pork tenderloin is a thin, small cut of meat that runs from the hip to the shoulder of the pig. On average, this cut is generally about 1 pound. Because of its size, it’s best cooked quickly over high heat.

Pork loin is a large cut of meat from the back of the pig. It can be sold bone-in or boneless. Generally, pork loin runs between two to five pounds. I think it’s best grilled over moderate heat. It can also be seared and then slow roasted in the oven.

Because these are such different cuts, it’s important not to substitute one for the other.

How to Prepare a Pork Tenderloin

There are two things about a pork tenderloin that require a little bit of preparation. The first is the silver skin and the second it the uneven shape of the cut itself.

The sliver skin is a thin connective tissue on the exterior of the tenderloin. It’s best to remove this tissue because it doesn’t break down in cooking and gets pretty tough and chewy.

Then there’s the shape. Most pork tenderloins taper from the top of the cut to the bottom. This can cause uneven cooking, so the second step is to fold the tapered end under and use kitchen twine to secure it in place.

How to Make Maple Bacon Pork Tenderloin

Once the pork tenderloin has had the silver skin removed and the tapered end tucked under, pat the tenderloin dry with paper towels and season on all sides with the salt, chili powder, pepper, and cinnamon. This seasoning mix is the perfect balance to the bacon and maple syrup.

Bacon. My choice for this recipe is a slightly smokey flavored bacon that is thinly sliced. The smoke is a wonderful compliment to the maple syrup. I think the thinner cut is a little easier to manage when wrapping the tenderloin.

Arrange the bacon strips next to each other overlapping the long edges slightly. Lay the long edge of the tenderloin perpendicular to the long edges of the bacon about 1-inch from the edge. Gently wrap the ends up the side tenderloin then roll it so that bacon completely covers the pork. Transfer to a baking dish making sure the seam side is down.

How Long do I Cook Maple Bacon Pork Tenderloin?

Because we’re using a fairly high high, 400˚F, the cook time for the maple bacon tenderloin is about 30 minutes total.

I like to roast the tenderloin for 20 minutes before I brush on the maple syrup. Because of the high sugar content, it has the tendency to burn. I just don’t like to risk that.

Brush about half of the syrup over the bacon and then continue roasting until the internal temperature reaches between 140˚ F – 160˚F on an instant read thermometer. I tend toward the 140˚F temp as I like my tenderloin on the medium side of done.

Brush the rest of the syrup on the tenderloin after it’s been removed from the oven. Allow it to rest for 10 minutes. The resting period is important. It allows the juices to be redistributed through the meat.

This sweet, savory, juicy dish needs nothing more than a simple side salad for an impressive weeknight meal.

Not a fan of the sweet, savory combination? Give the Bacon Wrapped Pork Tenderloin recipe a try.





Maple Bacon Pork Tenderloin

  • Author: Leigh Olson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings


Maple Bacon Pork Tenderloin is wrapped in smoky bacon, seasoned with cinnamon and chili powder, and basted with maple syrup for an impressive, yet simple weeknight meal.


  • 1 pork tenderloin, about 1 1/2 to 2 pounds
  • 10 slices bacon, thinly sliced
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/4 tsp. cinnamon
  • 1/4 cup maple syrup


  1. Preheat oven to 400˚F.
  2. Remove any silver skin from the tenderloin following these instructions. Fold the tapered end under and secure with a piece of kitchen twine.
  3. In a small bowl combine salt, chili powder, pepper, and cinnamon.
  4. Sprinkle the mixture on all sides of the pork and pat into the tenderloin.
  5. Arrange bacon strips on the work surface, slightly overlapping along the long edge.
  6. Lay the tenderloin along edge of the bacon perpendicular to the long edges of the bacon strips and roll tightly making sure the seam is on the bottom. Place in a baking dish.
  7. Roast for 20 minutes. Brush the maple syrup over the tenderloin reserving some to brush on at the end of cooking.
  8. Roast 10 more minutes or until an instant read thermometer reads 140˚-160˚F at the thickest part of the tenderloin.
  9. Brush the remaining maple syrup over the tenderloin. Allow to rest for 10 minutes before slicing.
Maple Bacon Pork Tenderloin

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift.