Bacon Wrapped Pork Tenderloin with Bacon Lemon Cream Sauce and Bacon Onion Brussels Sprouts

Triple oink dish with pork tenderloin wrapped in bacon with Brussels sprouts sautéed in bacon and red onion with zested lemon drizzled with bacon lemon cream sauce.

This recipe is a flavor explosion that combines the richness of pork, the savory saltiness of bacon, and the tangy freshness of lemon. The pork tenderloin is wrapped in bacon, seasoned with a blend of herbs and spices, and cooked until tender and juicy. The accompanying bacon lemon cream sauce is the perfect complement, with the tartness of lemon balancing out the creaminess of the sauce. And the bacon onion Brussels sprouts provide a crispy, smoky side dish that perfectly rounds out this hearty meal. This recipe is sure to please anyone looking for a delicious and satisfying dinner option.



  • 1 pork tenderloin
  • 6 slices of bacon
  • 1 tablespoon coarse Kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Brussels Sprouts

  • 8 medium sized Brussels sprouts
  • 1/4 cup diced red onion (larger pieces)
  • 3 slices of bacon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Lemon zest

Bacon Lemon Cream Sauce

  • 2 slices of bacon
  • 1/2 zested lemon
  • 1/2 juiced lemon
  • 1/2 cup heavy cream



  1. Remove the silverskin from the tenderloin.
  2. Mix together seasoning and rub all over the tenderloin.
  3. Wrap the tenderloin with 6 slices of bacon.
  4. Heat grill or oven to 350 degrees.
  5. Cook until internal temp reaches 145 degrees.
  6. Remove from heat and let rest 10 minutes.

Brussels Sprouts

  1. Cut each Brussels sprout in quarters.
  2. Diced red onion in larger pieces.
  3. Dice 3 slices of uncooked bacon.
  4. Prepare salt, pepper, and lemon zest in a prep bowl.
  5. Add diced uncooked bacon to a cold skillet.
  6. Turn heat to medium and stir bacon until it begins to heat and sizzle.
  7. Add the Brussels sprouts, onion, lemon zest, and season with salt and pepper.
  8. Continue to cook on medium while stirring about 10 minutes.

Bacon Lemon Cream Sauce

  1. Dice 2 slices of uncooked bacon.
  2. Measure 1/2 cup heavy cream in a prep bowl.
  3. Zest and juice half a lemon in a prep bowl.
  4. Add diced uncooked bacon to a cold saucepan.
  5. Turn heat to medium and stir and cook bacon until crisp and drain excess fat from the pan.
  6. Add the heavy cream with lemon juice and zest. Bring to a low boil for about 5 minutes, stirring occasionally, then remove from heat.


  1. Cut the tenderloin in half to divide on 2 plates.
  2. Add half the Brussel sprout mixture to each plate.
  3. Drizzle the sauce over the pork and Brussel sprouts.

Prepare seasonings to rub the pork.

Mix together the seasoning blend.

Rub the pork with seasoning.

Wrap the tenderloin with 6 slices of bacon.

Prepare the Brussel sprouts, onion, bacon, with the salt, pepper, and lemon.

Prep bacon, heavy cream, lemon zest and juice for the cream sauce.

Begin cooking the pork on a grill or in an oven while cooking the sprouts and making the cream sauce.

To make the sauce, add the uncooked diced bacon to a cold saucepan and heat to medium.

Cook the bacon until crispy and drain most of the fat.

Stir in the heavy cream with lemon zest and juice. Heat to a low boil to simmer about 6 minutes until the sauce begins to thicken and remove from heat.

To make the brussel sprouts, add the uncooked diced bacon to a cold sauté pan and turn heat to medium.

Once the bacon is sizzling, add the Brussel sprouts, onion, salt and pepper.

Cook and stir over medium heat about 10 minutes and stir in the lemon zest.

Bon Appetit.