Today I have a quick, easy and super tasty apricot glazed bacon wrapped cajun pork tenderloin recipe! The bacon and apricot combo is the perfect blend on salty and sweet with mustard adding a nice tanginess and it’s all finished off with a spicy cajun seasoning! This is one of the easiest roast pork recipes around! You simply rub the tenderloin with the spices, wrap it in bacon, fry it in a pan until the bacon is nice and crispy and then transfer it to the oven to roast until the pork is cooked. All said and done this roast is made in one pan/skillet and it only takes about 30 minutes! It fits right in for a busy weeknight dinner and it’s also sure to impress guests! Drop those boring roast pork loin recipes and try this tasty apricot glazed bacon wrapped cajun pork tenderloin tonight!
Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!
ingredients
- 1 1/2 pound pork tenderloin
- 1 tablespoon cajun seasoning
- 2 tablespoon brown sugar
- 6 strips bacon
- 3 tablespoons apricot preserves
- 1 tablespoon grainy dijon mustard
directions
- Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.
- Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
- Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.
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looks incredible Kevin! Pinned!
My boys will go nuts for this recipe!
Do you do anything to keep the bacon wrapped around the tenderloin? Toothpicks? String? Or does it stay on by itself?
This recipe is supper club worthy. I’ve made it twice. My only problem is presentation as I haven’t been able to adequately keep the bacon wrapped around the pork. Toothpicks burned. I tried Kitchen string which did keep the bacon on while cooking, but the bacon pulled away when the kitchen string was removed. Any suggestions will be appreciated. I would like the presentation to be worthy of the flavor.
I find that overlapping the bacon a little helps keeps it on the pork.
Thank you for the delicious recipe and the hints. I overlapped the bacon, secured the ends on the underside of the loin, cooking with the fat cap on top. I doubled the sauce recipe and saved some to serve warm
over the slices. It was perfect.
That worked for me. Also, I snipped the string on the top and peeled both pieces to the side then slid it under the roast. Didn’t disturb it at all.
I've been cooking a lot of pork lately & this looks perfect!
Just WON-DER-FUL!!!! Astonishing sweet-salty-hot balance!
Maria Betânia Ferreira: I'm glad you enjoyed it!
This looks so great Kevin! Want!!
Thanks for sharing…
I made this for Christmas but substituted the apricot preserves with strawberry jalapeño preserves…. OMG so amazing! I'm making it again tonight!
Thank you for answering my question! Would different preserves work.? And thank you, Kevin for a great recipe!
A number of different preserves are amazing with this! Each one will change the flavours up a little!
Made this last night it was wonderful!
Soooooo Good. One of my favorite pork tenderloin recipes.
This was incredible! The best recipe I have come across in a long time. The blend of flavours was new and unique, and the method of cooking was really straight forward yielding an amazing dish! thank you for this.
Looks amazing! What did everyone serve it with?
Fried sliced potatoes and onions; cooked green beans and bacon bits. The apricot sauce made the entire meal very TASTY! I will be making this with chicken; maybe meatloaf wrapped in bacon with the apricot sauce.
I am so making this!
Looks wonderful. Too bad it’s so hard to read with all the pop up ads covering most of it !
There should not be any popups, can you send a screenshot to [email protected] so that I can track it down?
I downloaded U Block Origin for Chrome (free) and it reduced the amount of ads on Kevin’s website. It makes it much more enjoyable to read.
Incredible dish and anyone can get it PERFECT LOVED IT
Excellent maded for christmas dinner, only I had a problem keeping the bacon on! Maybe next time brown the meat than wrap!
What sides go with this roast?
On a long piece of plastic wrap, lay your bacon slightly overlapping each piece. Then lay your pork tenderloin across the end of the bacon closes to you and roll up, peeling the plastic wrap away from the bacon as you roll. This will help keep the bacon tight around the tenderloin. Heat your pan and then place the bacon wrapped tenderloin seam side down and sear until bacon is caramelized and bacon ends are fused to your roast. This should keep it from coming apart. Turn your roast as each sides cooks and caramelizes. Keep turning until the bacon is cooked all the way around.
Nice tip! Thanks!
Thank You for the information
Alright…. here it is: Not only is this recipe so easy to throw together that it awakens smiles on the faces of frazzled single moms…… but it tastes so fantastic that there was a moment, at the dinner table, where I actually caught myself about to lick the plate……looked up to see everyone else with that same guilty look on their faces, and knew we had a winner!!!!!! Thank you Kevin for making me look like a kitchen goddess!!!!!
Does it make a difference in the texture or taste of the pork if you brown it before you wrap the pork in bacon?
Browning it first adds flavour!
I am serving 8 people so will need a bigger pork loin. If I double the recipe, is the cooking time affected? Do I brush with the apricot mixture like 5 minutes before it’s finished cooking?
I made this recipe for Christmas and it was a huge hit!
This is my first review on a recipe but I had to share how great this was. I made this tonight and my family LOVED this! I was unsure about it but it was so good. I had pork tenderloin tips so I just wrapped each one in bacon and followed the steps. I used my cast iron skillet so I could throw it in the oven as well. I definitely recommend this recipe. So easy to make and worth it!
Made this today for our family New Years Day lunch. It was a huge hit! I didn’t have apricot preserves so I used orange marmalade and I didn’t have the traditional grainy mustard so I mixed smooth Dijon with my mum’s home made mustard which packs a punch. The glaze was wonderful. And the bacon and cajun dressing on the pork? Wonderful. I can see myself making this more often. Thank you for a wonderful recipe with items that are commonly in the kitchen.
I’m making this tonight for the umpteenth time. I never liked pork loin the ways I’ve made them before. This recipe will turn that pork loin into a masterpiece. The leftovers are just as good as the night you make it. Looking forward to dinner tonight.
Made this tonight. Great recipe with a lot of flavor. Next time I would cook to a higher temp. Some of the pork was VERY pink. When I put back in oven the bacon also crisped up some more. I will also make more apricot sauce to go with it. Otherwise my family loved it.
Fantastic recipe. I doubled the sauce and it was great. Perfect cooking time. Thanks for a great recipe.
Made this last night and it was very good, however, the brown sugar burned in the skillet before the bacon was crisp. I had to remove the meat, scrape out the burned sugar and start over. The bacon didn’t stay wrapped in the oven and more brown sugar burned While it cooked. I followed the directions exactly.
Anyone else have these issues? It still tasted amazing.
I’m glad you like it! I try to overlap the bacon a little when wrapping it so that the thin layer of brown sugar does not touch to pan and does not burn. It can be tricky though since bacon does not like to cooperate and stay in place as it cooks!
Kevin- I LOVE your recipes! With this one, any suggestions as to sides to serve with it to make it really POP? I imagine you get thousands of emails daily…Anyone have ideas?
made this dish…FANTASTIC !!..best pork tenderloin dish ive ever made..use toothpicks to keep the bacon wrapped and overlap the bacon for sure…
Love the flavor, however, I found that it needed a lot more cook time than indicated in the recipe.
I’ve made this twice. Cooking tenderloin is not easy because it drys out quickly but not this recipe. It keeps tenderloin moist. I’ve cooked a few of your dishes and never been disappointed.
I made this for dinner tonight. My husband said this was restaurant quality. It was tender, moist, and delicious! I’m making this for a catering Christmas luncheon next week. Thank you!
What type of bacon did you use and did you use thin or thick sliced bacon? This recipe looks delicious
I generally use thick sliced bacon but regular and thin sliced work as well and they are perhaps better (than thick sliced) for getting the bacon nice and crispy on the outside. Enjoy!
Kevin,
This is so great! I have made it twice now. The second time I went ahead and tied it with butcher’s twine to keep the bacon in place. I could eat this very frequently as it is simply the best pork tenderloin recipe, ever!
Thanks,
Shelly
I made this last night for supper. It was very delicious. Although I put my own spice blend together, I failed to add salt, which in hindsight, it definitely needed. My presentation wasn’t quite as lovely as yours, but it was appetizing despite it’s appearance. A totally “company” dish…maybe once this pandemic is under control. Thanks Kevin, you never disappoint.
I made this last night for supper. It was very delicious. Although I put my own spice blend together, I failed to add salt, which in hindsight, it definitely needed. My presentation wasn’t quite as lovely as yours, but it was appetizing despite it’s appearance. A totally “company” dish…maybe once this pandemic is under control. Thanks Kevin, you never disappoint.
I made this last night for supper. It was very delicious. Although I put my own spice blend together, I failed to add salt, which in hindsight, it definitely needed. My presentation wasn’t quite as lovely as yours, but it was appetizing despite it’s appearance. I served it with baked sweet potatoes and a salad. A totally “company” dish…maybe once this pandemic is under control. Thanks Kevin, you never disappoint.
This is so delicious! I’ve made this several times and my family loves it. I even used the glaze on other meat.
Dynamite recipe!!!!!
This was so good and so easy! The combination of Cajun spices with the salty and sweet are devine. I kept all the bacon ends on the same side of the roast, slightly overlapped the pieces. I first seared the side with bacon ends before searing the other side. I let this rest before slicing and the bacon remained in contact with roast.
Not keen on Cajun seasoning, but the rest sounds great. Is there something else I can use in place of the seasoning or do you know of a mild Cajun seasoning
I like to make my own cajun seasoning (link), it’s easy to make and you can control the heat by reducing the cayenne. This is also good with a taco seasoning!
Can I use yellow mustard as I don’t have other kinds? Also what other preserve can I use? Apricot Jam instead of preserve?
You can use yellow mustard and jam works! Enjoy!
Thick or regular cut bacon? Can’t wait!
Both work, regular cut cooks through better. Enjoy!
I made it tonight and it was awesome, and a little hint I used wooden skewers to hold bacon in place and it was picture perfect and ohh so tender, raved and thought it was prime rib because of tenderness and so economical, vacuumed pack pork loin roast was $6.99 and if fed the 8 of us with leftover.Thank you so much for great recipes. Candis M.
What are the recommended sides to go with this dish ?
I love this recipe and use a different preserve every time and it’s always amazing. Our local winery makes preserves from wine remnants and it makes this dish so EXTRA!
This looks great! I have little over 3lb tenderloin. Can I still attempt this? I’m worried the bacon will cook faster than the tenderloin. Any tips?
As long as the 3lb tenderloin is not super thick, it will work. You will need to double the rest of the ingredients. The roast time may be a little longer, use a meat thermometer to check for the internal temperature of 140F.
This is by far my favorite pork tenderloin recipe!!! I am making it for the second time in two weeks! We love it!
I want to go out and get a pork tenderloin right now and cook!! This looks amazing!!! Any suggestions
on what kind of potatoes to serve with it? The roast is so gorgeous that I wouldn’t want to ‘upstage’ it
with a fancy potato dish. Thanks, Kevin