There are few dishes as mouthwatering and impressive as this Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin. This recipe is a beautiful marriage of sweet, savory, and spicy flavors that delivers bold taste in every bite. The pork tenderloin is seasoned with a smoky Cajun rub, wrapped in crispy bacon, and brushed with a sticky apricot glaze that caramelizes beautifully in the oven. The result? A showstopping main dish that’s juicy, flavorful, and looks just as amazing as it tastes.

Whether you’re cooking for a holiday dinner, Sunday supper, or special gathering, this dish delivers restaurant-quality presentation and taste with surprisingly minimal effort. The bacon locks in moisture and adds richness, while the apricot glaze offers a touch of sweetness to balance the heat of the Cajun seasoning. It’s the kind of entrée that turns a simple pork tenderloin into something truly special. Slice it up and serve it with your favorite sides for a memorable, satisfying meal your guests won’t soon forget.

Why You’ll Love This Recipe

Bold Flavor Fusion – The spicy Cajun rub, smoky bacon, and sweet apricot glaze create an unforgettable combination.
Elegant Yet Easy – Looks gourmet but is simple enough for home cooks to master.
Juicy and Tender – Bacon wrapping helps keep the pork moist and flavorful.
Perfect for Entertaining – Ideal for special occasions, dinner parties, or holiday meals.
Customizable Heat – Adjust the Cajun seasoning for more or less spice to suit your taste.

Ingredients

Pork tenderloin
Cajun seasoning
Bacon
Apricot preserves
Garlic
Dijon mustard
Olive oil
Salt
Black pepper
Fresh herbs (optional, for garnish)

Variations

Maple Glazed – Substitute apricot preserves with maple syrup for a more autumn-inspired sweetness.
Spicy Peach Version – Use peach jam with added crushed red pepper for a Southern twist.
Herb-Infused – Add rosemary or thyme sprigs between the bacon and pork for aromatic flavor.
Grilled Option – Cook on a grill over indirect heat for a smokier flavor profile.
Stuffed Tenderloin – Slice the pork and stuff with cream cheese or spinach before wrapping in bacon.

How to Make the Recipe

Step 1: Prepare the Pork

Trim the pork tenderloin of any silver skin and pat it dry. Rub generously with Cajun seasoning, olive oil, salt, and pepper.

Step 2: Wrap with Bacon

Lay strips of bacon slightly overlapping on a cutting board. Place the pork tenderloin on top and roll the bacon around it, securing with toothpicks if needed.

Step 3: Make the Glaze

In a small saucepan, heat apricot preserves, minced garlic, and Dijon mustard over low heat until smooth and slightly thickened.

Step 4: Sear the Pork

In a large oven-safe skillet, sear the bacon-wrapped pork tenderloin on all sides over medium heat to crisp the bacon and lock in flavor.

Step 5: Glaze and Roast

Brush the tenderloin generously with the apricot glaze. Transfer skillet to a preheated oven at 400°F (200°C) and roast for 20–25 minutes or until internal temperature reaches 145°F (63°C).

Step 6: Rest and Serve

Let the pork rest for 5–10 minutes before slicing. Drizzle with extra glaze and garnish with fresh herbs if desired.

Tips for Making the Recipe

Use a Meat Thermometer – Ensure the pork reaches 145°F for safe and juicy results.
Crisp Bacon in a Hot Pan First – A quick sear helps prevent soggy bacon.
Don’t Overcook – Pork tenderloin is lean and can dry out easily if overcooked.
Let It Rest – Resting allows the juices to redistribute before slicing.
Glaze Twice – For deeper flavor, glaze once during baking and again before serving.

How to Serve

Slice the tenderloin into medallions and serve with sides like roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad. The glaze also makes a great drizzle for plating, adding a glossy, sweet-savory finish to each slice.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat slices gently in the oven at 325°F (160°C) covered with foil, or in a skillet over low heat. Add a spoonful of glaze or a splash of broth to prevent drying.

FAQs

1. Can I make this ahead of time?

Yes. You can season and wrap the pork up to 24 hours in advance. Glaze and cook when ready.

2. What’s the best substitute for apricot preserves?

Peach jam, orange marmalade, or even apple jelly can work well.

3. Can I grill this instead of roasting?

Yes, grill over indirect heat and close the lid. Use a grill-safe pan to catch drippings.

4. What kind of bacon should I use?

Regular cut works best. Thick-cut may take too long to crisp and not wrap as tightly.

5. Can I use pork loin instead of tenderloin?

Yes, but cooking time will increase due to the larger size.

6. How spicy is it?

It has a mild to moderate heat. Adjust Cajun seasoning to your preference.

7. Do I need to flip the tenderloin during baking?

No, searing beforehand eliminates the need to flip while roasting.

8. Can I use boneless chicken instead?

Yes—chicken breasts or thighs can be used with adjusted cooking times.

9. What if I don’t have a cast iron or oven-safe pan?

Sear in a skillet, then transfer to a baking dish to finish in the oven.

10. Can I double the recipe for a crowd?

Absolutely! Just use two pans or bake in a larger roasting tray.

Conclusion

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin is a flavorful, crowd-pleasing centerpiece that brings together smoky, sweet, and spicy elements in a beautifully balanced way. Whether you’re hosting guests or just elevating a weeknight dinner, this dish is simple to prepare but never fails to impress. It’s hearty, juicy, and full of bold character—everything a great pork tenderloin dish should be. Once you try it, you’ll find yourself coming back to it time and again.