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Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 5 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings

A succulent pork tenderloin recipe decadently wrapped in bacon with a hint of Grandma’s® Molasses.


  • ¼ c. honey
  • 1 c. Original Molasses
  • ½ tbsp. Thai red chili paste
  • ½ c. soy sauce
  • 2 tbsp. orange marmalade
  • 2 tbsp. fresh ginger, grated
  • 1 lb. pork tenderloin, cut on the bias into 6 pieces
  • 6 slices bacon


  1. Whisk the first six ingredients together to make marinade.
  2. Trim all fat and silver skin off the tenderloin. Pour marinade into small bowl just large enough to hold the pork in a single layer. Secure bacon around pork pieces with toothpicks. Place bacon-wrapped pork in marinade and refrigerate for 4 hours.
  3. Preheat oven to 400ºF. Remove pork pieces from marinade and place on rack over a baking pan. Discard marinade.
  4. Roast for 25 minutes, until center of pork reaches 140ºF and bacon is crispy.