Apricot Glazed Bacon-Wrapped Cajun Pork Tenderloin

When you’re looking to impress at dinner without spending hours in the kitchen, this Apricot Glazed Bacon-Wrapped Cajun Pork Tenderloin is your perfect answer. Juicy pork tenderloin is seasoned with a bold Cajun rub, then wrapped in smoky bacon and finished with a sweet and tangy apricot-Dijon glaze. It’s the kind of dish that feels restaurant-worthy, yet is surprisingly easy to make at home.

The beauty of this recipe lies in the contrast of flavors and textures. The Cajun spice adds a subtle heat that’s perfectly balanced by the sweetness of apricot preserves. Bacon keeps the pork juicy and infuses every bite with savory richness. A final brush of the glaze caramelizes in the oven, creating a sticky, golden crust that’s irresistible. Whether you’re serving it for a special dinner, holiday, or casual weekend meal, this tenderloin is guaranteed to become a household favorite.

Best of all, this dish comes together with just a few pantry staples and minimal prep time. Serve it alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete and unforgettable meal.

Why You’ll Love This Recipe

1. Big Flavor, Simple Prep: Bold seasoning and a two-ingredient glaze make this dish both impressive and easy.
2. Perfect Texture: Bacon keeps the pork moist while adding a crispy, smoky crust.
3. Sweet and Spicy Balance: Cajun seasoning pairs beautifully with the sweet apricot glaze.
4. Crowd-Pleaser: Great for dinner parties, family meals, or holiday gatherings.
5. Oven-Friendly: No complicated steps—just roast and glaze for a hands-off main course.

Ingredients

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

Variations

• Swap the Glaze: Use peach preserves, honey, or maple syrup if apricot isn’t available.
• Add a Kick: Stir a little hot sauce or crushed red pepper into the glaze for extra heat.
• Herb Infusion: Add fresh rosemary or thyme under the bacon for an herbal touch.
• No Pork?: Use chicken breasts or turkey tenderloin instead of pork.
• Gluten-Free: Ensure all seasoning blends and mustard are gluten-free.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment for easy cleanup.

Step 2: Season the Pork

Rub the pork tenderloin with Cajun seasoning, brown sugar, and a sprinkle of SIDS CRAZY SALT. Make sure it’s well coated on all sides.

Step 3: Wrap in Bacon

Lay bacon strips across the tenderloin, slightly overlapping, and tuck the ends underneath to hold in place. Use toothpicks if needed.

Step 4: Sear (Optional)

For extra crispiness, sear the bacon-wrapped tenderloin in a hot skillet for 2–3 minutes per side before baking.

Step 5: Bake the Pork

Place the tenderloin on the prepared baking sheet and bake for 25–30 minutes, or until internal temperature reaches 145°F (63°C).

Step 6: Glaze the Tenderloin

In a small bowl, mix apricot preserves and grainy Dijon mustard. Brush generously over the pork in the final 10 minutes of baking.

Step 7: Rest and Slice

Remove from oven and let rest for 5–10 minutes. Slice and serve warm.

Tips for Making the Recipe

• Use a meat thermometer to ensure the pork is perfectly cooked without drying out.
• Glaze in layers—apply once mid-bake, and again right before serving for maximum flavor.
• Line your pan for easier cleanup—the glaze can get sticky!
• Don’t skip the rest time—it helps the juices redistribute and keeps the pork tender.
• If bacon isn’t crisping, broil for the last 2–3 minutes of cooking.

How to Serve

Serve the pork sliced into thick medallions with a drizzle of the remaining glaze. It pairs beautifully with roasted sweet potatoes, green beans, garlic mashed potatoes, or a fresh citrus salad. For a more elegant touch, garnish with fresh herbs or a few slices of fresh apricot.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze tightly wrapped portions in foil or an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a 300°F (150°C) oven until warmed through. Add a little extra glaze or cover with foil to prevent drying out.

FAQs

1. Can I use pork loin instead of tenderloin?

Yes, but it will take longer to cook. Adjust time accordingly and monitor internal temperature.

2. What can I use instead of apricot preserves?

Peach, orange marmalade, or honey mixed with a little lemon juice all work well.

3. Do I have to use SIDS CRAZY SALT?

No, any seasoned salt or even plain kosher salt will work.

4. Can I grill this instead of baking?

Yes, grill over indirect heat, turning occasionally, and glaze toward the end.

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

Wrap tightly and use toothpicks or kitchen twine to secure it during cooking.

6. Is it spicy?

Mildly. The Cajun seasoning adds warmth, but the glaze balances it with sweetness.

7. Can I make this ahead of time?

Yes, season and wrap the tenderloin, then refrigerate it for up to 24 hours before baking.

8. How do I know when the pork is done?

Use a thermometer—the pork should reach 145°F (63°C) at the thickest point.

9. Can I make extra glaze for serving?

Yes, just warm the mixture on the stovetop and serve it on the side.

10. What wine pairs well with this dish?

Try a fruity Pinot Noir or a lightly chilled Riesling to complement the sweet and savory flavors.

Conclusion

This Apricot Glazed Bacon-Wrapped Cajun Pork Tenderloin is a flavor-packed showstopper that’s surprisingly easy to make. With bold Cajun spices, smoky bacon, and a sweet-savory glaze, it hits every note you want in a main dish. Whether you’re cooking for a crowd or just elevating a weeknight dinner, this tenderloin brings gourmet vibes with minimal effort. Try it once, and it just might become your new signature dish.

Print