Go Back Email Link
Bacon wrapped pork tenderloin sliced and laying on a slate platter with a bowl of fresh cherry bbq sauce ready to be drizzled on top

Smokey Bacon Wrapped Pork Tenderloin with Cherry BBQ Sauce

Sara Vaughn
This Smokey Bacon Wrapped Pork Tenderloin with a Cherry BBQ Sauce is the recipe you didn’t know you needed in your life.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, bbq
Servings 6
Calories 377 kcal


Bacon Wrapped Tenderloin

  • 10 Slices Bacon
  • 2 lb Pork Tenderloin
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • ½ teaspoon Garlic

Cherry BBQ Sauce

  • 1 ½ C Pitted Cherries fresh or frozen
  • ½ C Sriracha Sauce I use Steve's Paleo Goods
  • ½ C Tomato Paste
  • ¼ C Brown Sugar
  • 1 TBS Dijon Mustard
  • ¼ C Molasses
  • 2 TBS Coconut Aminos
  • ¼ C Apple Cider Vinegar
  • ½ C Water Skip if you are using frozen.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • ½ TSP Pepper
  • 1 teaspoon Smoked Paprika


For the Tenderloin

  • Preheat the oven to 375 degrees. Set a baking sheet, lined with parchment paper aside.
  • Remove the pork tenderloin from the packaging and pat it dry, set it aside.
  • Combine the spices into a small bowl and then take about half of it and rub it over the pork tenderloin.
  • Wrap the bacon around the pork tenderloin. You can either do a simple wrap or make a basket weave and then wrap it around the pork loin, depending on preference.
  • Sprinkle the remaining spices over the bacon-wrapped tenderloin and transfer it to the baking sheet.
  • Bake the pork tenderloin in the preheated 375-degree oven for about 30 minutes. Check the temperature. Once the pork tenderloin is reading about 115-120 degrees, start basting it with the finished Cherry BBQ Sauce.
  • Continue to cook the tenderloin until the internal temperature reaches about 140-145 degrees.
  • Remove the pork tenderloin from the oven and allow it to sit about 10 minutes.
  • Serve with more Cherry BBQ Sauce and enjoy!

For the Cherry BBQ Sauce

  • Combine all of the ingredients into a small saucepan over medium heat.
  • Allow the mixture to come to a low simmer.
  • Reduce the heat to low and let it go until the cherries start to fall apart.
  • Using an immersion blender to blend the sauce or transfer the sauce to a blender and puree.
  • If you removed the sauce from the pan, return it to the pan and stove and allow it to simmer on low until it thickens about 5-10 minutes.


  • Start with a good quality pork tenderloin, and make sure that it’s entirely room temperature before you start cooking.
  • Make sure you season the pork before and after you add the bacon.
  • Wrapping the bacon can be as simple as just wrapping the pieces around, but I like to make a patchwork, bacon weave before I wrap my pork tenderloin. I find the bacon stays put better during cooking and when it’s being cut and served.
  • If you want crispier bacon on your pork tenderloin par-bake, your bacon weave for about 5-7 minutes in the preheated 375-degree oven, the bacon will not be fully cooked, but it will help it become more crispy than if you were to start the bacon on the tenderloin. This also lets you see if your bacon weave yields any shrinkage.
  • Allow the pork to rest for 10 minutes before slicing and serving.
  • You can prep the pork tenderloin and then bake it off at a later time. If you are doing this, make sure you have brought your pork tenderloin to room temperature before baking it.
  • You can make the Cherry BBQ Sauce ahead of time. Just refrigerate it until you are ready to use it.
Keyword Bacon, bacon wrapped, bbq, bbq sauce, pork, pork tenerloin