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.



Prep Time

20 minutes

Cook Time

60 minutes

Total Time

1 hour 20 minutes


For the Pork:

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

For the Brussels Sprouts:

  • 8 medium-sized Brussels sprouts, quartered
  • 1/4 cup diced red onion (larger pieces)
  • 3 slices of bacon, diced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Zest of 1 lemon

For the Bacon Lemon Cream Sauce:

  • 2 slices of bacon, diced
  • Zest and juice of 1/2 lemon
  • 1/2 cup heavy cream


Prepare the Pork: Remove the silver skin from the tenderloin. Combine the seasonings and rub evenly over the tenderloin. Tightly wrap the tenderloin with the 6 bacon slices. Preheat your grill or oven to 350°F (175°C). Cook the tenderloin until it reaches an internal temperature of 145°F (63°C). Once cooked, let it rest for 10 minutes.

For the Brussels Sprouts: Add the diced bacon to a cold skillet and heat to medium. When the bacon begins to sizzle, add the quartered Brussels sprouts, diced onion, and lemon zest. Season the mixture with salt and pepper, then continue to sauté for approximately 10 minutes.

Make the Bacon Lemon Cream Sauce: In a separate saucepan, add the diced bacon and heat to medium. Once the bacon is crisp, drain off excess fat. Pour in the heavy cream, and add the lemon juice and zest. Bring the mixture to a low boil and let it simmer for 5 minutes, stirring occasionally. Remove from heat.

Serving: Slice the rested tenderloin into two equal portions and place one on each plate. Divide the Brussels sprout mixture between the plates. Drizzle the bacon lemon cream sauce over both the pork and the Brussels 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.