Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

If you’re looking for a show-stopping main dish that balances sweet, smoky, spicy, and savory in every bite, this Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin is your answer. Juicy pork tenderloin gets seasoned with Cajun spices and brown sugar, then wrapped in smoky bacon and glazed with a sticky, tangy apricot-mustard sauce that caramelizes beautifully in the oven.

The result is a juicy, flavor-packed centerpiece that’s perfect for holidays, dinner parties, or any night when you want to impress without too much fuss. The Cajun seasoning adds heat and depth, the bacon keeps the pork moist, and the apricot glaze delivers a glossy, sweet-savory finish. This is a recipe that tastes as good as it looks—and it’s surprisingly easy to make.

Whether you’re feeding a family or hosting friends, this pork tenderloin delivers restaurant-quality flavor with minimal prep and maximum payoff.

Why You’ll Love This Recipe

1. Packed with bold flavor – sweet, smoky, spicy, and savory all in one bite.
2. Moist and juicy – bacon locks in moisture while crisping on the outside.
3. Beautiful presentation – golden bacon and sticky glaze look amazing on a platter.
4. Simple ingredients, big impact – no hard-to-find items required.
5. Versatile serving options – great with potatoes, salads, or veggies.

Ingredients

• Pork tenderloin
• Cajun seasoning
• Brown sugar
• Bacon
• Apricot preserves
• Grainy Dijon mustard
• SIDS CRAZY SALT (or substitute seasoned salt)

Variations

• Spice level – add cayenne or hot sauce to the glaze if you like extra heat.
• Swap apricot – try peach preserves, orange marmalade, or honey mustard.
• Herb boost – sprinkle fresh thyme or rosemary inside the bacon wrap.
• No CRAZY SALT? – use any seasoned salt or a mix of salt, garlic powder, and paprika.
• Low sugar option – reduce brown sugar or use sugar-free preserves.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels.

Step 2: Season the Pork

Rub the pork with Cajun seasoning, brown sugar, and SIDS CRAZY SALT, coating all sides.

Step 3: Wrap in Bacon

Lay bacon strips on a cutting board, overlapping slightly. Place the pork on top and roll to wrap completely. Secure with toothpicks if needed.

Step 4: Sear (Optional but Recommended)

Heat an oven-safe skillet over medium heat. Sear the bacon-wrapped tenderloin for 2–3 minutes per side to crisp the bacon slightly.

Step 5: Glaze

In a small bowl, mix apricot preserves and grainy Dijon mustard. Brush half of the mixture over the tenderloin.

Step 6: Bake

Transfer skillet to the oven and roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C). During the last 10 minutes, brush with remaining glaze.

Step 7: Rest and Slice

Remove from the oven and let rest for 5–10 minutes before slicing. This helps retain juices.

Tips for Making the Recipe

• Use a meat thermometer for perfect doneness—avoid overcooking.
• Let the meat rest before slicing for juicier results.
• Secure bacon ends underneath the pork to avoid unraveling.
• Double the glaze if you want extra for drizzling at the table.
• Sear for crispier bacon—a quick pan-sear before baking adds great texture.

How to Serve

Serve sliced on a platter with a drizzle of leftover glaze or pan juices. Pairs beautifully with roasted vegetables, mashed potatoes, rice pilaf, or a crisp green salad. It also makes a delicious sandwich filling the next day.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 4 days.

Freezing

Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a 300°F (150°C) oven covered with foil, or slice and warm in a skillet over medium-low heat until heated through.

FAQs

1. Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours ahead. Add glaze just before baking.

2. What if I don’t have apricot preserves?

Peach, orange marmalade, or even a honey-Dijon blend works well.

3. Can I grill this instead of baking?

Yes—grill over indirect heat with the lid closed until cooked through, basting with glaze.

4. Can I use a pork loin instead?

Yes, but adjust cooking time since pork loin is larger and less tender.

5. How do I keep the bacon from falling off?

Tuck the bacon ends under the pork or secure with toothpicks or butcher’s twine.

6. What sides go well with this dish?

Roasted potatoes, steamed green beans, wild rice, or a citrusy slaw pair nicely.

7. Is it spicy?

Mildly—it depends on your Cajun seasoning. Adjust to taste.

8. Can I skip the searing step?

Yes, but searing helps render the bacon and adds flavor and texture.

9. How long should I rest the meat?

Let it rest for at least 5–10 minutes to retain juices and slice cleanly.

10. Can I use turkey bacon?

Yes, but it won’t crisp the same way—sear carefully and bake uncovered.

Conclusion

This Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin is the perfect combination of bold flavors and elegant presentation. Whether you’re serving it at a family dinner or entertaining guests, it’s a dish that’s both easy to prepare and impressive to serve. With sweet apricot glaze, spicy Cajun seasoning, and crispy bacon wrapping everything up, every bite delivers a delicious balance of textures and tastes. This is comfort food with a gourmet twist—and it’s sure to become a favorite.

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