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Bacon Wrapped Turkey Tenderloin with Maple Dijon Glaze

Bacon wrapped turkey tenderloin is roasted until juicy and finished with a sweet, tangy maple Dijon glaze. Overlapping bacon keeps the tenderloins wrapped as they roast on a rack.
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Prep Time 10 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 57 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
For the turkey
  • 1.5 lb turkey tenderloins about 2 pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 bacon slices

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the glaze
  1. Heat the oven to 400°F and line a 13x18-inch rimmed baking sheet with foil; set an oven-safe wire rack on the sheet.
  2. Whisk the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
Prepare and roast the turkey
  1. Pat the turkey tenderloins dry and season all over with the salt and pepper.
  2. Wrap each tenderloin with 4 slices of bacon, slightly overlapping the slices along the length and tucking the ends underneath; place seam side down on the rack.
  3. Roast for 20 minutes, then brush the tops and sides of the bacon-wrapped tenderloins with all of the glaze.
  4. Roast for 10–20 minutes more, until the thickest part of each tenderloin reaches 165°F; if the bacon needs more browning, broil on high for 1–2 minutes, watching closely.
  5. Rest the turkey on the rack for 5 minutes before slicing.

Notes

For the most reliable doneness, check the thickest part of each tenderloin with a thermometer. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. Turkey bacon can be used as a lower-fat swap, though browning may vary.