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

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A pork tenderloin encased in crisp bacon and glazed with a hint of brown sugar is an extraordinary dish. Sunday meals and get-togethers with loved ones are evoked by this dish. This delicious and somewhat sweet dish is sure to warm you up and fill you up. The brown sugar creates a tempting coating, and the bacon gives it a delicious crunch. This dish will be a hit with everyone in the family and is great for special occasions.
Savory mashed potatoes, crisp green beans, and a crisp garden salad are the perfect accompaniments to this pork tenderloin with bacon and brown sugar. Pair it with some roasted carrots or apple sauce for a little sweetness. To round off the dish and soak up any excess sauce, serve with warm, crusty bread.
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The recipe yields four to six serves of bacon-brown sugar pork tenderloin.

What You Need:

1 loin of pork, about 1.5 to 2 pounds
8 to 10 bacon slices
Brown sugar, 1/4 cup
Dijon mustard, 1 tablespoon
garlic powder, 1 teaspoon
1/4 teaspoon of smoked paprika
Toss with salt and pepper for flavor.
a tablespoon of olive oil

How to Follow

Turn the oven on high heat (375°F, 190°C).
Take the pork tenderloin and remove any extra fat and silver skin.
Brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper should be combined in a small bowl.
Coat the pork tenderloin with the spice rub.
Secure the ends of the bacon pieces with toothpicks if needed, then wrap them around the tenderloin.
Warm the olive oil in a skillet that can be used in the oven over medium heat. When the pan is heated, add the pork tenderloin and cook, turning once, for 5 to 7 minutes, or until bacon is crisp.
After 20 to 25 minutes, or when the pork reaches an internal temperature of 145°F (63°C), move the pan to the preheated oven.
After taking it out of the oven, let it 5 minutes to settle before cutting.
Hope you savor it!