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
Scale
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.
