My whole family couldn't get enough of this. Next time, I'm making double!

There's something truly special about a pork tenderloin wrapped in crispy bacon and caramelized with a touch of brown sugar. This dish brings back memories of Sunday dinners and gatherings with friends and family. It's a comforting, hearty meal that's both savory and slightly sweet. The bacon adds a delightful crunch, while the brown sugar gives it an irresistible glaze. Perfect for any occasion, this recipe will quickly become a family favorite.

This bacon brown sugar pork tenderloin pairs wonderfully with creamy mashed potatoes and green beans or a fresh garden salad. For a touch of sweetness, try serving it with roasted carrots or a side of apple sauce. A warm, crusty bread on the side will help soak up any extra sauce and make the meal feel complete.

Servings: 4-6 servings

1 pork tenderloin (about 1.5-2 lbs)
8-10 slices of bacon
1/4 cup brown sugar
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil

Preheat your oven to 375°F (190°C).

Trim any excess fat and silver skin from the pork tenderloin.

In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.

Rub the spice mixture all over the pork tenderloin.

Wrap the bacon slices around the tenderloin, securing the ends with toothpicks if necessary.

Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the pork tenderloin and sear on all sides until the bacon is crispy, about 5-7 minutes.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Remove from the oven and let it rest for 5 minutes before slicing.

Serve and enjoy!

For a bit of heat, add a pinch of cayenne pepper to the spice rub. If you have a picky eater who isn't fond of mustard, you can leave it out, and the dish will still be delicious. You can also experiment with different seasonings, such as adding a touch of rosemary or thyme for an earthy flavor. For a smokier taste, consider using thick-cut hickory-smoked bacon.