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You know those recipes that just feel special, even if they don’t take all day to make? This is one of them.
The first time I made bacon maple glazed pork tenderloin, I honestly wasn’t trying to be fancy. I just had a pork tenderloin in the fridge, a few slices of bacon that needed using up, and a bottle of good maple syrup my sister brought back from Vermont. Twenty-five minutes later, my kitchen smelled like a maple festival had moved in — sweet, smoky, and just the tiniest bit tangy from the mustard in the glaze.

The best part? My husband walked in, took one look at it coming out of the oven, and said, “Are we celebrating something?” Nope. It was just Tuesday.

Why You’ll Fall for This Dish

That sweet + salty magic – Crispy bacon wrapped around tender pork with maple syrup drizzling into all the cracks.
Feels fancy, cooks fast – Ready in under an hour, but still “wow” worthy.
Plays nice with sides – Roasted veggies, mashed potatoes, or a crisp salad all work beautifully.
Smells like comfort – The kind of smell that makes people wander into the kitchen just to peek.

The Players (and Easy Swaps)

Pork tenderloin – About 1 to 1.5 pounds. Tender and cooks quickly.
Bacon – Regular or smoked. Thin slices crisp faster, thick slices give more chew.
Maple syrup – Pure maple is key here (save the pancake syrup for, well, pancakes).
Dijon mustard – Brings a tangy balance to the sweetness. Whole grain or spicy brown works too.
Apple cider vinegar – Cuts through the richness.
Garlic powder – Easy, even flavor.
Olive oil – For searing and getting that bacon golden before the oven does its work.

Step-by-Step — No Rushing

1. Warm up the oven.
Set it to 375°F (190°C) so it’s ready when you are.

2. Season the pork.
Pat the tenderloin dry (this helps the bacon stick and the pork brown). Sprinkle with salt, pepper, and garlic powder.

3. Give it a bacon coat.
Wrap the slices snugly around the pork, overlapping slightly so there aren’t any bare spots. If the ends try to curl away, just tuck them in or use toothpicks.

4. Make the magic sauce.
In a small bowl, mix maple syrup, Dijon mustard, and apple cider vinegar. Give it a taste — it should be sweet first, tangy second.

5. Sear for flavor.
Heat olive oil in an oven-safe skillet over medium-high. Lay the pork in gently and sear each side until the bacon is golden and crisping — about 5–7 minutes total.

6. Brush on the glaze.
Coat the pork generously, letting the sauce sink into the seams of the bacon.

7. Into the oven it goes.
Roast for 20–25 minutes, brushing with more glaze halfway through. Pull it when a meat thermometer reads 145°F (63°C).

8. Rest, then serve.
Let it rest for 5 minutes (hardest part, I know), then slice into medallions. Drizzle any leftover glaze from the pan over the top.

Little Twists

Spicy kick – Add cayenne or crushed red pepper to the glaze.
Extra smoky – Use smoked bacon and a dash of smoked paprika.
Fresh finish – Sprinkle with parsley or thyme just before serving.

Keep & Reheat

Fridge – 3 days in an airtight container.
Reheat – Warm in a skillet with a splash of broth to keep it juicy.
Freeze – Wrap tightly and freeze up to 2 months.

If you make this, promise me you’ll slice a little piece right from the cutting board before you bring it to the table — chef’s treat. And if your kitchen fills up with people following the smell, well… that’s how you know it’s a keeper.