If you’re looking to wow everyone at your next dinner with a dish that balances bold flavors and comforting richness, this Bacon-Wrapped Stuffed Pork Tenderloin Recipe is your new best friend in the kitchen. Imagine tender pork generously stuffed with a creamy, spicy filling, all wrapped in crispy, smoky bacon that seals in every bit of juicy goodness. It’s a dish that effortlessly combines easy prep with a gourmet finish, perfect for everything from family dinners to special occasions.
Ingredients You’ll Need
The beauty of this Bacon-Wrapped Stuffed Pork Tenderloin Recipe is how straightforward yet essential each ingredient is. Every component plays a role in creating the layers of flavor, texture, and color that make this dish unforgettable.
- Pork tenderloin (about 1 ½ pounds): The lean, tender base of the dish that soaks up all the delicious flavors.
- Salt and black pepper: Simple seasonings that elevate the natural taste of the pork.
- Cream cheese (8 ounces, softened): Brings creamy richness and a smooth texture to the stuffing mixture.
- Tony’s seasoning (1 ½ teaspoons): Adds a savory kick with its flavorful blend of spices.
- Jalapeño peppers (1-2, seeded and diced, optional): For a spicy surprise that balances the richness perfectly.
- Regular-cut bacon (12 ounces): The star wrapper that crisps beautifully, locking in all the tender pork and filling.
- Brown sugar (1 tablespoon, optional): A sweet touch that caramelizes on the bacon for extra flavor complexity.
- Fresh parsley (finely chopped, optional): Adds a pop of color and a hint of fresh, herbaceous brightness.
How to Make Bacon-Wrapped Stuffed Pork Tenderloin Recipe
Step 1: Prep Your Oven and Workspace
Start by preheating your oven to 425°F and lining a large baking sheet with aluminum foil. Placing a wire rack on the foil will help the bacon cook evenly and crisp up nicely without sitting in its own grease.
Step 2: Butterfly and Pound the Pork Tenderloin
Slice the pork tenderloin lengthwise, stopping shy of cutting all the way through to create a “book.” Then, gently pound it out to an even half-inch thickness. This step ensures your tenderloin cooks evenly and makes it easier to roll around the stuffing.
Step 3: Mix and Spread the Cream Cheese Filling
Combining softened cream cheese with Tony’s seasoning and diced jalapeños (if you like heat) creates a luscious, savory filling. Spread this mixture evenly along the center of the flattened pork, being careful to leave a small border at the edges for easier rolling.
Step 4: Roll, Secure, and Wrap with Bacon
Carefully roll the tenderloin around the filling and use toothpicks to keep it secured at three points. Then wrap the entire roll with overlapping strips of bacon, tucking or pinning down the ends as best as you can. This bacon blanket is what gives the dish its incredible smoky flavor and crispy finish.
Step 5: Add Brown Sugar for a Sweet Finish
If you want to add a touch of sweetness, sprinkle brown sugar over the bacon and gently press it in. This helps create a beautiful caramelized crust once baked, balancing salty and sweet notes.
Step 6: Bake until Perfect
Place your bacon-wrapped tenderloin on the wire rack and bake for about 40-45 minutes. The goal is perfectly crisp bacon and pork cooked to an internal temperature of 145°F, yielding juicy, tender meat with crispy, flavorful bacon all around.
Step 7: Rest and Slice with Care
Letting the pork rest for 10 minutes before slicing allows the juices to redistribute, ensuring each bite is juicy and tender. Remove the toothpicks, slice into medallions, and sprinkle with fresh parsley for that extra touch of brightness.
How to Serve Bacon-Wrapped Stuffed Pork Tenderloin Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a splash of vibrant green but also introduces a fresh, mild herbaceous note that cuts through the rich flavors beautifully. You can also drizzle a light glaze or a tangy pan sauce for a professional finish.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or roasted vegetables—think caramelized carrots, Brussels sprouts, or a medley of root veggies to bring out earthy sweetness. For a lighter option, a crisp green salad with a zesty vinaigrette balances the richness perfectly.
Creative Ways to Present
For a stunning presentation, serve the sliced pork tenderloin fanned out on a large platter with the stuffing visible in each slice. Add contrasting colors with bright roasted peppers or a drizzle of herbed olive oil. Individual plates with a sprig of thyme or rosemary create an elegant touch for guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bacon-wrapped stuffed pork tenderloin tightly in foil or place in an airtight container and refrigerate. It will keep nicely for up to 3 days, making it a great option for planning ahead or enjoying hearty lunches.
Freezing
You can freeze the cooked tenderloin by wrapping it well in plastic wrap and then foil to prevent freezer burn. Stored this way, it maintains flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat while keeping the bacon crisp, place slices on a wire rack in a 350°F oven for about 10-15 minutes. Alternately, gently warm in a skillet over medium-low heat. Avoid microwaving if you want to preserve the crispy bacon exterior.
FAQs
Can I make this recipe without jalapeños?
Absolutely! The jalapeños add a nice kick, but if you prefer mild flavors, simply leave them out or substitute with mild bell peppers for color and texture.
Can I use turkey bacon instead of regular bacon?
You can, but keep in mind that turkey bacon tends to be leaner and less crispy. The flavor and texture won’t match exactly, but it’s still a decent alternative for a lighter option.
How do I know when the pork is perfectly cooked?
Using a meat thermometer is the most reliable method. The internal temperature should reach 145°F. At this point, the pork will be juicy and tender while safe to eat.
Is it okay if the cream cheese filling oozes out during cooking?
Some oozing can happen, especially if the tight seal isn’t perfect. Just gently remove any excess filling before cooking or after slicing to keep things tidy.
Can I prepare the stuffed pork tenderloin in advance?
Yes! You can assemble the stuffed and wrapped tenderloin a few hours ahead and refrigerate it before baking. This makes it a great dish for entertaining with less stress on the day-of cooking.
Final Thoughts
This Bacon-Wrapped Stuffed Pork Tenderloin Recipe is truly a showstopper that brings warmth, comfort, and that irresistible crispy bacon layer all in one dish. Whether you’re cooking for loved ones or treating yourself to something special, it’s a recipe worth making again and again. Give it a try—you’ll be so glad you did!
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Bacon-Wrapped Stuffed Pork Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Bacon Wrapped Stuffed Pork Tenderloin recipe features a tender pork loin filled with a creamy jalapeño-spiced cream cheese mixture, then wrapped completely in crispy bacon. Baked to perfection, it offers a deliciously juicy and flavorful main dish that’s perfect for gatherings or a special family dinner.
Ingredients
Pork and Seasonings
- 1 pork tenderloin (about 1 ½ pounds)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 8 ounces cream cheese (softened)
- 1 ½ teaspoons Tony’s seasoning
- 1–2 jalapeño peppers (seeded and finely diced, optional)
Bacon Wrap
- 12 ounces regular-cut bacon
- 1 tablespoon packed brown sugar (optional)
Garnish
- Fresh parsley (finely chopped, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with aluminum foil and placing a wire rack on top to allow air circulation under the pork for even cooking.
- Prepare Pork Tenderloin: Carefully slice the pork tenderloin lengthwise down the middle, stopping about half an inch from the bottom and ends to keep it intact. Use a meat mallet to pound the pork until it is an even ½-inch thickness. Season evenly with salt and black pepper.
- Make Filling: In a medium bowl, combine the softened cream cheese, Tony’s seasoning, and finely diced jalapeños if using. Mix until smooth. Spread this flavorful mixture down the center of the flattened pork, leaving the last ½ to 1 inch at the edge free of filling for easier rolling.
- Roll and Wrap: Gently roll the pork around the cream cheese filling and secure it with toothpicks in three spots. Starting at one end, wrap the pork tenderloin tightly with bacon strips, slightly overlapping each strip. Tuck the ends under or secure them with toothpicks so the bacon fully covers the pork. Remove any excess cream cheese that seeps out during wrapping.
- Add Sugar Topping (Optional): If desired, sprinkle the bacon-wrapped pork with brown sugar and lightly pat to adhere, which will help caramelize the bacon for extra flavor during baking.
- Bake: Place the prepared pork on the wire rack set over the baking sheet. Bake in the preheated oven for 40-45 minutes, or until the bacon is crispy and the internal temperature of the pork reaches 145°F (63°C) for safe consumption and optimum juiciness.
- Rest and Serve: Remove the pork from the oven, let it rest on a cutting board for 10 minutes to redistribute juices, remove toothpicks, slice into portions, and garnish with finely chopped fresh parsley if desired before serving.
Notes
- Use a meat thermometer to ensure the pork reaches 145°F for safe and perfectly cooked meat.
- If you prefer less spicy, omit the jalapeños from the filling.
- Allowing the pork to rest after baking helps keep it juicy and tender.
- Brown sugar on the bacon adds a sweet glaze but can be omitted for a less sweet version.
- Ensure bacon strips overlap enough to cover the pork completely to keep moisture inside during baking.
