Bacon Wrapped Pork Tenderloins with Bourbon Sauce

Ingredients

• 240 ml (1 cup)bourbon
• 100 g (½ cup)brown sugar
• 120 ml (½ cup)ketchup
• 30 ml (2 tablespoons)Worcestershire sauce
• 7.5 ml (½ tablespoon)lemon juice
• 60 ml (¼ cup)cider vinegar
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 2 × 680 g (2 × 1½ lb)pork tenderloins (usually sold together in one package)
• 4 clovesgarlic, minced
• 45 ml (3 tablespoons)olive oil
• 3 teaspoonssmoked paprika (or regular paprika)
• ½ teaspooncayenne pepper
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• 8–10 slicesregular-cut bacon

Instructions

1. 1

   Make the sauce

   In a medium saucepan, whisk together the bourbon, brown sugar, ketchup, Worcestershire sauce, cider vinegar, lemon juice, salt and pepper. Bring to a simmer over medium heat, then simmer uncovered for 45 minutes, or until the sauce has reduced by one-third and thickened. Leave it to cool until needed. Pour about one-quarter into a separate bowl to reserve for dipping.

2. 2

   Season the pork

   Mix the olive oil, paprika, cayenne, salt, pepper and garlic in a small bowl. Rub the mixture over the tenderloins, then wrap the bacon slices around them, securing with toothpicks if needed.

3. 3

   Grill the tenderloins

   Heat the grill to medium-high. Grill the bacon-wrapped tenderloins over the heat for 20–22 minutes, turning them a quarter-turn every 4–5 minutes, until the internal temperature reaches 63°C (145°F). Generously brush bourbon sauce over the top.

4. 4

   Rest and slice

   Transfer the tenderloins to a plate and leave them to rest for 10 minutes before slicing.

What is bacon-wrapped pork tenderloin?

Pork tenderloin is a lean, tender cut of pork, and wrapping it in bacon adds a savoury, smoky layer as it cooks. This American-style version pairs the grilled meat with a sweet-and-tangy bourbon barbecue sauce.

The method combines a quick spice-and-garlic rub with bacon wrapping and a final brush of sauce. The reserved portion stays separate for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 642 calories, 66g protein, 24g carbs, 23g fat.

The pork provides most of the protein, while the brown sugar and ketchup contribute carbohydrates. Bacon and olive oil supply much of the fat; serve the pork with plenty of vegetables and a moderate portion of a starchy side for a balanced plate.

Building the bourbon sauce

The sauce brings together bourbon, ketchup, brown sugar, vinegar and lemon juice for a balance of rich, sweet and sharp flavours. Whisk the ingredients before heating so the sugar disperses evenly.

Reduction: Keep the pan uncovered and simmer until the sauce has reduced by one-third and thickened. Set aside a quarter for dipping before using the rest on the pork.

Seasoning and wrapping the pork

Spice rub: Olive oil helps the garlic, paprika, cayenne, salt and pepper coat the tenderloins. Spread the mixture over the meat rather than leaving it pooled in the bowl.

Bacon: Wrap the slices around the tenderloins and use toothpicks if the ends will not stay in place. The recipe calls for regular-cut bacon.

Managing the grill

Heat the grill to medium-high before adding the pork. Turning the tenderloins a quarter-turn every 4–5 minutes helps them cook around their circumference.

Temperature: Check the thickest part of the pork for an internal temperature of 63°C (145°F). Brush on the sauce during grilling as directed, and keep the reserved dipping sauce separate.

Resting and slicing

Rest the grilled tenderloins on a plate for 10 minutes before cutting. This pause is part of the recipe and gives the meat time to settle after cooking.

Slice across the tenderloins for portions that show the seasoned pork and bacon wrapping together. Remove any toothpicks before serving.

What to serve alongside

A crisp green salad or grilled vegetables make fresh accompaniments to the smoky pork and sweet sauce. For a heartier plate, add potatoes, rice or bread to catch any extra sauce.

Serve the reserved bourbon sauce in a small bowl so diners can add as much as they like.

Recipe notes & tips

• Use a meat thermometer to check the thickest part of each tenderloin.
• Turn the pork by a quarter-turn every 4–5 minutes as it grills.
• Keep the dipping sauce in a separate bowl from the sauce used on the meat.
• Secure loose bacon ends with toothpicks before grilling.
• Let the pork rest for the full 10 minutes before slicing.

Variations

• Milder heat: Leave out the cayenne for a gentler rub.
• Regular paprika: Use regular paprika in place of smoked paprika.
• Tangier sauce: Add a little more cider vinegar to the sauce ingredients.
• Extra smoky flavour: Choose smoked paprika and smoky bacon.
• Easy serving: Slice the rested tenderloins and serve the sauce on the side.

Common mistakes to avoid

• Skipping the turns: Rotate the tenderloins a quarter-turn every 4–5 minutes for even grilling.
• Guessing doneness: Check the internal temperature and take the pork off at 63°C (145°F).
• Cutting too soon: Rest the meat for 10 minutes before slicing.
• Using all the sauce at once: Reserve about one-quarter in a separate bowl for dipping.
• Loose bacon: Secure strips with toothpicks if they do not stay wrapped.

How to store

Refrigerate leftover pork in an airtight container and use within 3–4 days. Store sauce separately when possible, and reheat the pork gently until hot throughout.

Frequently asked questions