Bacon-Wrapped Pork Tenderloin with Balsamic and Fig

4.4
(17)
14 Reviews
7 Photos

Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.

Submitted by France C
Updated on December 1, 2021
7
7
7
7
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
1 hr 5 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • ¾ teaspoon onion powder

  • ¾ teaspoon garlic powder

  • ¾ teaspoon smoked paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 ¼ pounds pork tenderloin

nonstick cooking spray

  • 8 slices center-cut bacon

  • ¼ cup fig preserves

  • 2 tablespoons balsamic glaze

Directions

  1. Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.

  3. On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.

  4. Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.

  5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  6. Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

Cook's Notes:

I prefer to use center-cut bacon as it is less fatty and therefore less chance of causing excessive smoke while roasting.

Instructions will yield pork that will be slightly pink. For well done, roast an extra 2 to 4 minutes before broiling.

Nutrition Facts (per serving)

234 Calories
11g Fat
3g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 234
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 81mg 27%
Sodium 761mg 33%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 29g 58%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 8%
Potassium 478mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.