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Bacon Wrapped Pork Tenderloin


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  • 5 5
  • slices OSCAR MAYER Selects Smoked Uncured Bacon
  • 1 1
  • pork tenderloin (1 lb.)
  • 1/4 1/4
  • tsp. cracked black pepper
  • 1/4 1/4
  • cup packed brown sugar
  • 2 2
  • Tbsp. apple juice
  • 1 1
  • tsp. GREY POUPON Dijon Mustard
  • Dash ground nutmeg



Step 1

HEAT oven to 400ºF.

WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.

BAKE 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.

BRUSH meat with glaze. Bake 10 min. or until done (145ºF); cover loosely with foil. Let stand 5 min. before slicing.
Kraft Kitchens Tips
Substitute ground red pepper (cayenne) for the black pepper.
Cook Once Eat Twice
Cook 2 tenderloins; wrap 1 tightly in plastic wrap, then in heavy-duty foil. Freeze for use later in a hearty salad or wrap.

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