Description

This Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin is an epic combo of sweet, smoky, and spicy. The tenderloin is rubbed with Cajun seasoning, wrapped in crispy bacon, and glazed with a sticky apricot sauce for a bold and flavorful dish that’s perfect for dinner parties or weeknight indulgence.

Ingredients

1.5 to 2 lb pork tenderloin, trimmed
1 tablespoon Cajun seasoning
10-12 slices of bacon (thin-cut works best)
1 tablespoon olive oil
Salt and pepper, to taste

For the Apricot Glaze:

1/2 cup apricot preserves or jam
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
Pinch of red pepper flakes (optional for heat)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional but helps crisp the bacon).

Pat pork tenderloin dry and rub all over with Cajun seasoning, salt, and pepper.

Wrap the pork with bacon, slightly overlapping each slice. Tuck the ends under to secure.

In a small bowl, mix together apricot preserves, Dijon mustard, vinegar, paprika, and red pepper flakes.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped tenderloin for 2–3 minutes per side, just until browned.

Brush half of the apricot glaze over the pork, then transfer skillet to the oven (or move pork to the prepared baking sheet).

Roast for 20–25 minutes, or until internal temp reaches 145°F (63°C).

During the last 5 minutes of cooking, brush on the remaining glaze and broil for 2–3 minutes until bacon is crispy and caramelized.

Remove from oven, let rest for 5–10 minutes before slicing. Serve with extra glaze if desired.

Notes

Make sure to use a meat thermometer—overcooked tenderloin can dry out fast.
This pairs great with roasted veggies, mashed sweet potatoes, or rice pilaf.

Want more heat? Add a little cayenne to the Cajun rub or more red pepper to the glaze.