How many times have you thought, “this pork could use more pork.”? Well, it happens frequently with me as you could probably imagine. I had these gorgeous pork tenderloins in my fridge that I needed to cook. I was torn on how to prepare them until it hit me. I shook my head at how dumb I was for not realizing it to begin with. Nothing goes better with pork than pork. Tenderloin and bacon – hand in hand like sisters skipping down the street. What a delicious pair.


16 strips Maple Leaf Bacon

2 Pork Tenderloins

3 Cloves Garlic

12 Sage Leaves

¼ cup Grainy Dijon Mustard

3 tbsp Honey

½ cup White Wine

Salt and Pepper


1. Preheat your oven to 375F

2. First thing we’ve got to do is prepare our roll own honey mustard. Mix together your honey and mustard. Plus the garlic. Sure you could use store bought honey mustard, but this way allows you to choose a higher quality mustard. I love this grainy Dijon stuff.

3. Lay out your 8 strips of bacon and place your tenderloin along the top. Slightly overlap the bacon – it should be just as wide as your tenderloin. Spoon down some of your mustard and about 6 sage leaves. Season everything with salt and pepper.

4. Roll’er up.

5. Tie it off with a few short pieces of butcher’s twine. I also used a long piece to tie it up lengthwise.

6. Do the same to all the tenderloins you have. Yes. I made 4 tenderloins. My two roommates are happy that they’ll have lunch and dinner for the next 6 days.

7. In a hot pan or griddle, sear the outsides of each of the tenderloins until they’re all golden brown all the way around.

8. Once golden brown, whack them in the oven for roughly 25-35minutes, or until the internal temperature reads 145F with a meat thermometer.

9. Serve atop some mashed potatoes and grilled asparagus. I drizzled a little balsamic glaze to pretty it up… and make it even more delicious.