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Bacon Wrapped Turkey Tenderloin with Maple Dijon Glaze

Bacon wrapped turkey tenderloin is roasted with a sweet and tangy maple Dijon glaze until the turkey reaches 165°F and the bacon is browned. The tenderloins rest before slicing for juicy, flavorful portions.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.25 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 cloves garlic small, finely grated
For the turkey
  • 1.5 lb turkey breast tenderloins usually 2 pieces
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 bacon regular-cut slices

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the maple syrup, Dijon mustard, apple cider vinegar, and garlic together in a small bowl.
Prepare the turkey
  1. Heat the oven to 375°F.
  2. Line an 18x13-inch rimmed baking sheet with foil.
  3. Set an oven-safe wire rack on top of the baking sheet.
  4. Pat the tenderloins dry.
  5. Season the tenderloins all over with the salt and pepper.
  6. Wrap each tenderloin with 4 bacon slices, slightly overlapping the slices and tucking the ends underneath.
Roast the turkey
  1. Set the tenderloins seam-side down on the rack and roast for 25 minutes.
  2. Brush the glaze over the tops and sides.
  3. Roast for 15-25 minutes more, until both tenderloins reach 165°F in the thickest part and the bacon is browned.
  4. Broil for 1-2 minutes if needed to brown the bacon, watching closely.
  5. Rest the tenderloins for 10 minutes.
  6. Slice and serve.

Notes

Use an instant-read thermometer to check the thickest part of both tenderloins. Refrigerate leftovers for 3-4 days; freeze for up to 3 months. For a pork-free version, use turkey bacon.