Instructions
Step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
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Step 2 Pat the pork tenderloins dry and season with salt, black pepper, garlic powder, paprika, and onion powder.
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Step 3 Heat olive oil in a skillet over medium-high heat and sear the tenderloins on all sides until browned.
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Step 4 Transfer the pork to the baking dish and arrange bacon slices over the top or wrap them around the tenderloins.
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Step 5 In a bowl, mix brown sugar, Dijon mustard, and apple cider vinegar to form a thick glaze.
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Step 6 Spread the glaze evenly over the bacon-covered pork.
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Step 7 Bake for 25–30 minutes, or until the internal temperature reaches 145°F (63°C).
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Step 8 Broil for 2–3 minutes to caramelize the top and crisp the bacon.
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Step 9 Remove from the oven and let rest for 5–10 minutes before slicing.
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Step 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through or microwave in short intervals. Add a splash of broth or cover while reheating to keep the pork moist. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
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