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Bacon Wrapped Stuffed Pork Tenderloin

Bacon Wrapped Stuffed Pork Tenderloin

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
JENNAMARAL

JENNAMARAL

This is a old family recipe that I have been making for years. Serve with homemade apple sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
  3. Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
  4. Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mitchsoup
32

mitchsoup

1/16/2013

Tenderloin was very good, reminiscent of dark turkey meat, albeit with a much smokier flavour. It evokes memories of traditional holiday meals, while requiring much less preparation than a stuffed bird. I had hoped for the meat to be a bit moister, but I did not serve it with the suggested applesauce, electing instead to have broccoli and sweet potato sides. Perhaps the omission of a sauce was a poor decision. I also found it to be slightly salty for my taste, and do not recommend adding any additional salt as the bacon provided plenty. Would certainly try this recipe again.

Linda
6

Linda

6/15/2013

I used 1/2 onion, 3/4 red apple, and celery. I diced them all and sauteed them to warm it through then added two slices cubed bread. I seasoned it with salt, pepper, 1 teaspoon chicken seasoning. I butterflied the tenderloin and pounded it to about 1/2 inch and then stuffed and rolled it. My tenderloin was pretty small so I didn't add extra bread. No bacon but but rolled prosciutto ham around the tenderloin. It also looked much better since all the stuffing was rolled inside and looked nice when sliced. The prosciutto ham might have been good in the stuffing instead.

Lindsaylou
5

Lindsaylou

8/11/2013

I used this recipe with two butterfly pork chops and it came out AMAZING. I knocked it down to 4 stars instead of five because of the amount of poultry seasonig. I only used half of what the recipe called for and it was still way too much. Had to add more bread to even it out. I also skipped the salt. Between the poultry seasoning and the bacon, I thought the salt might be over kill. Came out perfect! I will definitely make this again!

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