I’ve always loved the way savory and sweet flavors come together during the holidays, and this Bacon-Wrapped Pork Tenderloin with Apple Chutney is one of my favorite examples.

The smoky, salty bacon crisps beautifully around the tender pork, while the spiced apple chutney adds a touch of warmth and sweetness that tastes just like Thanksgiving.

It’s elegant enough for a holiday dinner but simple enough to make for a cozy Sunday meal. Every bite brings a mix of juicy pork, crisp bacon, and tangy apple goodness — truly comfort food elevated.

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Recipe Highlights

When you wrap a pork tenderloin in bacon, it practically bastes itself as it cooks — staying juicy and tender inside while forming a crispy, golden shell on the outside.

Pairing it with a homemade apple chutney transforms the dish into something special for Thanksgiving or any fall celebration.

Highlights:

  • Juicy, tender pork wrapped in crisp, smoky bacon
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  • Sweet and tangy apple chutney balances the savory flavor
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  • Impressive presentation, but surprisingly easy to prepare
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  • Perfect for Thanksgiving, Christmas, or autumn dinner parties
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  • Leftovers taste even better the next day

Ingredient Notes

  • Pork Tenderloin (about 1 ½ pounds): Naturally lean and tender; the perfect cut for quick roasting.
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  • Bacon: Adds smoky flavor and moisture while keeping the pork juicy.
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  • Apples (Honeycrisp or Granny Smith): Their tartness and texture make them ideal for chutney.
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  • Brown Sugar: Helps caramelize the apples and balance acidity.
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  • Apple Cider Vinegar: Provides tanginess and depth to the chutney.
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  • Onion (yellow): Adds savory base notes to the apple mixture.
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  • Dijon Mustard: Complements both the pork and the sweet chutney.
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  • Cinnamon & Ginger: Warm spices that enhance the apple flavor.
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  • Olive Oil: For searing the pork before roasting.
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  • Salt & Black Pepper: Essential for seasoning every layer.

How to Make My Bacon-Wrapped Pork Tenderloin with Apple Chutney

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
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  2. Prepare the Pork: Trim any silver skin from the pork tenderloin. Season it generously with salt and pepper.
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  3. Wrap in Bacon: Lay out bacon strips slightly overlapping on a cutting board. Place the pork on top and roll tightly so the bacon completely covers it. Secure with kitchen twine or toothpicks if needed.
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  4. Sear for Flavor: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the bacon-wrapped pork on all sides until golden brown, about 2–3 minutes per side.
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  5. Roast to Perfection: Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
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  6. Rest the Pork: Remove from the oven and let it rest for 10 minutes before slicing.
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  7. Make the Apple Chutney: In a saucepan, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add peeled, diced apples, brown sugar, apple cider vinegar, Dijon mustard, cinnamon, ginger, and a pinch of salt. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened and jammy.
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  8. Serve: Slice the pork tenderloin and top each portion with a generous spoonful of apple chutney.

Serving Suggestions

Serve this dish with:

  • Creamy mashed potatoes or roasted garlic cauliflower mash
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  • Green beans, almondine or roasted Brussels sprouts
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  • Warm dinner rolls to soak up the chutney
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  • A crisp white wine like Riesling or Pinot Grigio

Tips for the Best Bacon-Wrapped Pork Tenderloin with Apple Chutney

For the crispiest bacon, sear before roasting and let the pork rest uncovered after removing it from the oven. Use tart apples for the chutney — they stand up well to the sweetness.

Always slice the pork against the grain for maximum tenderness, and if you want an extra-glossy finish, brush the bacon with a bit of maple syrup during the last five minutes of roasting.

Bacon-Wrapped Pork Tenderloin with Apple Chutney
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Bacon-Wrapped Pork Tenderloin with Apple Chutney

Recipe by JoanneCourse: Main DishCuisine: American (Holiday)Difficulty: Moderate
Servings

4-6

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories per serving

480

kcal

This Bacon-Wrapped Pork Tenderloin with Apple Chutney combines smoky bacon, juicy pork, and sweet-spiced apples for a perfectly balanced, elegant holiday main dish — easy enough for weeknights, but impressive enough for Thanksgiving.

Ingredients

  • 1 ½ pounds pork tenderloin

  • 8–10 slices of bacon

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

  • For the Apple Chutney:

  • 2 medium apples (peeled and diced)

  • ½ medium yellow onion (finely chopped)

  • ⅓ cup brown sugar

  • ¼ cup apple cider vinegar

  • 1 tablespoon Dijon mustard

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • 1 tablespoon olive oil

  • Pinch of saltPinch of salt

Directions

  • Preheat oven to 400°F (200°C).
  • Season and wrap pork tenderloin with bacon.
  • Sear on all sides in olive oil until golden.
  • Transfer to the oven and roast for 20–25 minutes.
  • Rest for 10 minutes before slicing.
  • Meanwhile, cook onions in olive oil until soft.
  • Add apples, brown sugar, vinegar, mustard, cinnamon, and ginger.
  • Simmer for 15–20 minutes until thick and jammy.
  • Spoon chutney over sliced pork and serve warm.

Notes

  • You can make the apple chutney up to 2 days in advance — just reheat gently before serving.
  • For a touch of sweetness, brush the bacon with maple syrup during the final 5 minutes of roasting.
  • Try substituting pear chutney or cranberry relish for seasonal variety.
  • Slice the pork at a 45° angle for restaurant-style presentation.
  • Serve with a side of butternut squash puree for a cozy, festive meal.

Storage and Warming of Leftovers

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
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  • Reheat: Warm slices gently in a skillet over medium-low heat or in the oven at 325°F (165°C) until heated through.
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  • Freeze: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Bacon-Wrapped Pork Tenderloin with Apple Chutney