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Bacon-Wrapped Barbecue Pork Tenderloin

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Updated Feb 26, 2017
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This sure-to-please roast is quick and simple to prepare, but guaranteed to impress. Pork tenderloin is wrapped in bacon and glazed with a smoky, slightly spicy, slightly sweet barbecue sauce.

Bacon-Wrapped Barbecue Pork Tenderloin

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 8 slices bacon
  • 2 pork tenderloins (about 1 lb each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
  • 1 tablespoon finely chopped chipotle chile in adobo sauce
  • 1/4 teaspoon ground cumin

Instructions

  • Step 
    1
    Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Step 
    2
    Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
  • Step 
    3
    Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
  • Step 
    4
    In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

Nutrition

200 Calories
8g Total Fat
28g Protein
4g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
460mg
19%
Potassium
420mg
12%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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