Pan-Seared, Bacon-Wrapped Pork Tenderloin

This pan-seared, bacon-wrapped pork tenderloin is tender, juicy, and packed with bold flavor. A savory spice paste made with Dijon mustard, garlic, onion, and smoked paprika adds a rich layer of seasoning, while crispy bacon locks in moisture and adds smoky crunch. It's a simple yet impressive main dish perfect for any occasion.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 lbs)

• 1 tbsp Dijon mustard

• Olive oil (about 1 tbsp)

• Salt and pepper, to taste

• Garlic powder (Queen G’s Texas Kitchen)

• Onion powder (Queen G’s Texas Kitchen)

• Smoked paprika (Queen G’s Texas Kitchen)

• 5–6 strips of bacon

• Toothpicks (optional, for securing bacon)

Directions

1. Lightly toast the garlic powder, onion powder, and smoked paprika in a dry pan over low heat just until fragrant — about 30 seconds to 1 minute.

2. Add the toasted spices to a mortar and pestle. Mix in a small drizzle of olive oil and the Dijon mustard. Grind it into a thick paste.

3. Rub the spice paste all over the pork tenderloin, coating it evenly.

4. In a hot skillet, quickly sear the pork loin on all sides to build a light crust — do this before wrapping in bacon.

5. Remove from heat and wrap the pork tenderloin in bacon. Use toothpicks if needed to secure the strips.

6. Return the bacon-wrapped tenderloin to the hot pan and sear again on all sides until the bacon is browned and starting to crisp.

7. Transfer the skillet to a 350°F oven and roast for 15 minutes, or until the pork reaches an internal temperature of 140–145°F for medium.

8. Remove from the oven and let it rest for 5–10 minutes before slicing and serving.