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Maple glazed bacon wrapped pork tenderloin



  • 2 pork tenderloins
  • 4 garlic cloves, minced
  • 1 tablespoon rosemary, finely chopped
  • 1/2 cup dark maple syrup, divided
  • 1/2 cup maple sugar
  • 1/4 cup grainy Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 10 bacon strips


  1. Pre-heat oven to 425° and line a baking sheet with foil.
  2. Before you begin, ensure the tenderloins are trimmed of any excess fat and that the silverskin is removed. The silverskin is the thin shiny membrane attached to the tenderloin. You can also ask your butcher to trim it for you.
  3. Mix together minced garlic, 1/4 cup dark maple syrup, maple sugar, dijon mustard, Worcestershire sauce, smoked paprika, salt and pepper. Place tenderloins on prepared baking sheet and spoon or brush mixture all over the pork.
  4. Once the pork has been brushed with the maple mixture, wrap each tenderloin with five pieces of bacon.
  5. Roast the pork for 20 minutes, remove from the oven and brush the tenderloins with remaining 1/4 cup of dark maple syrup and return to the oven for an additional ten minutes, or when a thermometer reads 145°-150°. Let the pork rest for five to ten minutes before slicing.

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