For the Flavor-Packed Marinade & Glaze
½ cup (100g) packed brown sugar (light or dark)
¼ cup (60ml) soy sauce (low-sodium preferred)
¼ cup (60g) Dijon mustard
1 tbsp (15ml) olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt
¼ tsp cayenne pepper (optional, for heat)
For the Star of the Show
2 (1 lb / 450g each) pork tenderloins, trimmed
6 slices cooked bacon, chopped (reserve drippings for sear if desired)
✅ Optional Upgrades:
1 tbsp apple cider or balsamic vinegar for brightness
1 tsp smoked paprika for extra depth
Fresh thyme or rosemary sprigs while roasting
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 400°F (200°C).
2. Make the Marinade
In a small bowl:
Whisk together brown sugar, soy sauce, Dijon mustard, olive oil, garlic powder, onion powder, pepper, salt, and cayenne until smooth and fully blended.
✅ Taste and adjust: More mustard for tang, more sugar for sweetness.
3. Marinate the Pork
Place pork tenderloins in a large resealable bag or shallow dish.
Pour marinade over them, turning to coat completely.
Seal or cover and refrigerate at least 30 minutes, or up to 4 hours for deeper flavor.
✅ Don’t exceed 4 hours—the acidity can start to toughen the meat.
4. Sear for Maximum Flavor
Remove pork from marinade; let excess drip off (save marinade!).
In a large oven-safe skillet over medium-high heat:
Sear tenderloins 2–3 minutes per side, until deeply golden brown on all sides.
✅ Use reserved bacon fat for extra flavor—or stick with olive oil.
5. Glaze & Top with Bacon
Pour reserved marinade into the skillet around the pork (not on top yet).
Sprinkle chopped bacon evenly over the tenderloins.
6. Roast to Juicy Perfection
Transfer skillet to preheated oven.
Roast 20–25 minutes, basting halfway, until internal temperature reaches 145°F (63°C) at the thickest part.
✅ Insert thermometer sideways into center—not touching bone or pan.
7. Rest & Serve
Remove from oven and let rest 5–10 minutes—this keeps juices locked in.
Slice into medallions and serve warm, drizzled with pan juices and crispy bacon bits.
Pair with:
Garlic mashed potatoes or wild rice
Roasted Brussels sprouts or green beans
Crusty bread for soaking up every drop
✅ Leftovers? Reheat gently in the oven—the glaze stays sticky!
You Must Know
Don’t skip searing —it builds flavor and texture.
Use a meat thermometer —overcooked pork dries out fast.
Tastes better the next day? Reheats beautifully in oven or air fryer.
Freezer-friendly? Best fresh—but freeze unmarinated tenderloins for later use.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in skillet over medium-low heat, or in oven at 325°F for 8–10 mins.
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Pork tenderloin
Chicken breasts, turkey tenderloin, or tofu
For variation
Soy sauce
Tamari (GF), coconut aminos (low-sodium)
Dietary needs
Dijon mustard
Whole grain or spicy brown mustard
Texture or heat variation
Bacon
Pancetta, prosciutto, or omit
Smoky alternatives or vegetarian option
Brown sugar
Honey, maple syrup, or coconut sugar
Natural sweetener alternative
Serving Suggestions
Serve family-style right in the skillet for rustic charm.
Great for potlucks—bring the whole pan!
Double the batch and freeze half for future comfort.
Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American Southern and Midwest cooking traditions, this recipe celebrates how simple ingredients—pork, sugar, soy, bacon—can become something deeply satisfying. Found at holiday tables, creative kitchens, and cozy homes alike, it honors the joy of sharing food made with love.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two skillets or work in batches.
Want more caramelization? Brush with extra marinade in the last 5 mins (avoid raw sauce).
Make ahead: Marinate 1–2 days ahead. Sear and roast when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I bake instead of sear?
A: Yes! Place marinated pork on a rack in a baking dish and roast at 400°F for 25–30 mins.
Q: Why did my glaze burn?
A: Likely oven too hot or marinade dripped to bottom. Baste carefully and tent with foil if needed.
Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Yes! Sear first, then place in crockpot. Pour marinade over and cook on LOW 3–4 hours. Add bacon last 30 mins.
Q: Can I air fry it?
A: Yes! Air fry at 375°F for 12–15 mins, flipping halfway, then broil 1 min with bacon on top.
Allergy Information
Contains: dairy (in some processed bacon), eggs (in some mustards), wheat (in soy sauce).
Gluten-free option: Use certified GF soy sauce.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces, bacon, and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings (1 slice + sauce)
Calories: 320
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Protein: 28g
Sodium: 780mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This pork doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with bacon, beauty, and someone who says, “Let’s make it together.”
