Prep 20m Cook 20m Additional 25m Ready In 1h 5m
Servings 4 servings Calories 233.7

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.

Recipe Ingredients

  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¼ pounds pork tenderloin
  • 8 slices center-cut bacon
  • ¼ cup fig preserves
  • 2 tablespoons balsamic glaze

Cooking Directions

  1. 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. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  3. 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. 4 Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 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

Nutrition Facts

  • Calories 233.7
  • Carbohydrate 3.3 g
  • Cholesterol 81.4 mg
  • Fat 10.6 g
  • Fiber 0.3 g
  • Protein 28.9 g
  • Saturated Fat 3.5 g
  • Sodium 760.7 mg
  • Sugar 0.3 g

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Chef'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.


  1. This recipe was Wonderful! Everyone loved it. The spice rub makes it quite flavorful and the balsamic glaze merely adds to it. I made it with no real changes. It calls for a balsamic glaze, the recipe for which is not included here but I found an Easy Balsamic Glaze in this site. The only - Read more ...
  2. I made this last night. It was really good. It was rare so wife wasn't thrilled so I recommend another 5-7 minutes baking, but I loved it! My photo has two. I wrapped up the second one for leftovers in a few days. Totally recommend. It's a flavor bomb!
  3. This is a fun recipe! I used about twice as much rub as recommended and it came out nicely spiced. I didn't have regular cut bacon, so I nuked my thick cut bacon for 30 seconds before I wrapped the tenderloin. Ditto on the fig preserve, I didn't have any but I had lingonberries so - Read more ...