When the chilly autumn air starts to swirl outside, my kitchen transforms into a haven of warm aromas and savory delights. One of my all-time favorite recipes to bring comfort to those brisk evenings is a show-stopping Stuffed Pork Tenderloin Wrapped in Bacon. Imagine slicing into tender pork, revealing a heartwarming blend of sweet apple and fragrant sage nestled within. The beauty of this dish? It’s deceptively simple to prepare yet boasts impressive flavors that will leave everyone guessing your culinary secrets!
On a recent Sunday, as I was looking for ways to elevate our family dinner, this irresistible combination of juicy pork and crisp bacon called my name. Each bite offers a delightful contrast: that crunchy exterior enveloping succulent stuffing bursting with flavor. Whether it’s a cozy gathering or a festive celebration, this dish is bound to become a staple in your home. Perfect for those craving hearty, homemade comfort food, let’s dive into how to create this culinary masterpiece!
Why Love This Stuffed Pork Tenderloin Wrapped in Bacon?
Simplicity at its core: Just a few steps make this dish perfect for home cooks of all skill levels—you don’t need to be a chef to impress!
Flavor explosion awaits: The unique combination of sweet apple and savory sage creates a mouthwatering taste experience that will have everyone coming back for seconds.
Elevate your gatherings: This dish is not only great for family dinners but also shines at festive occasions, making it a go-to centerpiece.
Versatility is key: Feel free to swap in your favorite nuts or fruits to customize the stuffing to your taste!
Time-saving preps: Make it ahead and simply roast before serving for a stress-free dinner. Enjoy the aroma of sizzling bacon filling your kitchen while you relax!
Stuffed Pork Tenderloin Wrapped in Bacon Ingredients
For the Stuffing
• Red/Sweet Apple – Adds sweetness and moisture; can be substituted with a firm pear for a different flavor.
• White Onion – Provides aromatic depth; alternatives include yellow onion or shallots.
• Celery – Contributes a crunchy texture and fresh flavor; omit if not available.
• Garlic – Enhances flavor; fresh garlic is recommended, but garlic powder can be a substitute in a pinch.
• Butter – For sautéing the stuffing; use oil as a dairy-free option.
• Chicken Stock – Adds flavor; can substitute with vegetable stock or water.
• Fresh Sage – Key herb for stuffing; dry sage can be used but at a reduced quantity.
• Fresh Thyme – Offers earthiness; substitute with dried thyme, using less.
• Dijon Mustard – Adds richness; yellow mustard can be a substitute but will alter flavor slightly.
• Fresh Breadcrumbs – Provide structure to stuffing; gluten-free breadcrumbs can be used for a gluten-free option.
• Pecans – Adds a crunchy element; walnuts or almonds can work as alternatives.
For the Pork Tenderloin
• Pork Tenderloin – The main protein; ensure it’s trimmed for a lean option; can substitute with chicken breast for a lighter version.
• Streaky Bacon – Adds crispiness and flavor; pancetta or turkey bacon can be used for a lighter option.
Optional Ingredients
• Veggies for Roasting – Customize sides like potatoes, butternut squash, or onions based on preference.
• Gravy – Optional pairing for serving; consider a homemade or store-bought variety.
How to Make Stuffed Pork Tenderloin Wrapped in Bacon
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Prepare the stuffing: In a skillet, sauté diced onion and celery in melted butter over medium heat until softened, about 5-7 minutes. Add the diced apple, minced garlic, fresh sage, and thyme; cook until the apple is tender, around 3-5 minutes. Stir in the Dijon mustard, breadcrumbs, and chopped pecans, then season with salt and pepper. Moisten the mixture slightly with chicken stock.
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Butterfly the pork: Slice the pork tenderloin lengthwise down the center without cutting all the way through. Open it up and pound it gently to achieve an even, uniform thickness.
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Add bacon: Lay strips of bacon over the butterflied pork, ensuring they overlap slightly, covering the entire surface.
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Fill and roll: Spoon the prepared stuffing at one end of the pork. Roll tightly, tucking in the sides as you go, and wrap it securely in the bacon. Use toothpicks to secure the ends if needed.
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Roast: Preheat your oven to 425°F (220°C). Place the stuffed pork, seam-side down, in a baking tray and roast for approximately 35 minutes, or until a meat thermometer reads 145°F (63°C).
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Finish: Remove from the oven and let the rolled tenderloin rest for 3-5 minutes. Slice into medallions to serve.
Optional: Serve with roasted vegetables or a light gravy for a savory finish.
Exact quantities are listed in the recipe card below.
Stuffed Pork Tenderloin Wrapped in Bacon Variations
Ready to get creative? Customize this delightful dish to suit your taste preferences and dietary needs!
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Apple Alternatives: Swap the apple for pear or dried cranberries for a unique flavor twist. Each brings its own sweetness and texture to the stuffing.
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Nut Options: Use walnuts or hazelnuts instead of pecans for added richness. Their distinct flavors can elevate the stuffing in exciting ways.
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Dairy-Free: Replace butter with olive oil when sautéing the veggies. This simple swap keeps the dish delicious while catering to dairy-free diets.
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Herb Infusion: Try adding fresh rosemary or oregano in place of sage for a different herbal note. These herbs will infuse your stuffing with their unique aromas.
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Spice it Up: Incorporate crushed red pepper flakes or diced jalapeños into the stuffing for a spicy kick. This unexpected heat will surprise and delight your guests!
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Gluten-Free: Use gluten-free breadcrumbs instead of traditional ones to make the dish suitable for gluten-sensitive eaters. This ensures everyone can enjoy the comfort of this meal.
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Chicken Alternative: If pork isn’t your thing, switch out the tenderloin for a turkey breast. It yields a similar juicy result and is perfect for holiday meals.
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Roast It All: Add seasonal veggies like butternut squash or sweet potatoes to your roasting tray. They caramelize beautifully and complement the flavors of the pork.
How to Store and Freeze Stuffed Pork Tenderloin Wrapped in Bacon
Fridge: Keep leftovers in an airtight container for up to 3 days. This dish stays flavorful and moist when properly wrapped to avoid drying out.
Freezer: If you want to store for longer, freeze the uncooked stuffed pork tenderloin wrapped in bacon for up to 3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: To reheat cooked leftovers, gently warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps maintain the crispy bacon exterior while ensuring the meat remains tender.
Make-Ahead: You can prepare the stuffed pork tenderloin in advance, store it in the fridge, and roast it just before serving, allowing you to enjoy effortless entertaining.
Make Ahead Options
These Stuffed Pork Tenderloin Wrapped in Bacon are perfect for meal prep enthusiasts! You can prepare the stuffing up to 24 hours in advance by sautéing the vegetables and mixing in the apple, herbs, and breadcrumbs, then refrigerating the mixture to keep it fresh. The pork can be butterflied, rolled, and wrapped in bacon up to 3 days ahead of time, just remember to wrap it tightly to maintain moisture. When you’re ready to serve, simply roast it according to the recipe, adding an extra few minutes if it’s been chilled. This way, you’ll enjoy a flavorful, stress-free family dinner with just a little effort on your part!
Expert Tips for Stuffed Pork Tenderloin Wrapped in Bacon
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Perfect Temperature: Use a meat thermometer to ensure your stuffed pork tenderloin reaches an internal temperature of 145°F for safety and optimal juiciness.
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Finely Diced Veggies: Make sure the onion, celery, and apple are finely diced for a smooth stuffing texture. This prevents any lumps that may disrupt the delightful eating experience.
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Consistent Thickness: While butterflying the pork, aim for an even thickness across the tenderloin. This ensures consistent cooking and a beautifully rolled dish.
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Bacon Placement: Lay the bacon strips slightly overlapping; this prevents any gaps that could lead to drying out the pork or stuffing during roasting.
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Storage Genius: To save time, prepare the stuffed pork tenderloin wrapped in bacon a day in advance. Keep it refrigerated, and bring it to room temperature before roasting for even cooking.
What to Serve with Stuffed Pork Tenderloin Wrapped in Bacon?
Creating a delightful dining experience means pairing your succulent pork tenderloin with the perfect accompaniments that enhance its flavors.
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Creamy Mashed Potatoes: The smooth, buttery texture of creamy mashed potatoes provides a comforting base that balances the savory pork.
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Roasted Brussels Sprouts: These crispy, caramelized veggies offer a slight bitterness that beautifully contrasts the sweetness of the apple stuffing.
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Garlic Green Beans: Tender green beans sautéed with garlic add a pop of color and freshness, complementing the richness of the dish.
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Apple Sauce: A sweet and tangy apple sauce echoes the apple stuffing, enriching each bite with a refreshing burst of flavor.
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Herbed Rice Pilaf: Fluffy rice filled with herbs creates a light and aromatic side that enhances the dish’s overall savoriness.
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Red Wine: A glass of robust red wine like a Merlot or Cabernet Sauvignon perfectly pairs with the pork, elevating the entire meal experience.
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Chocolate Mousse: For dessert, a rich chocolate mousse offers a decadent finish to the meal, satisfying your sweet tooth after the savory main course.
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Caesar Salad: A crisp Caesar salad with creamy dressing and crunchy croutons can cleanse the palate and add a refreshing crunch alongside the pork.
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Garlic Bread: Warm, crusty garlic bread makes for an excellent complement, allowing you to soak up any delicious juices left on your plate.
Stuffed Pork Tenderloin Wrapped in Bacon Recipe FAQs
How do I choose the best apple for the stuffing?
Absolutely! For the stuffing, I recommend using a red or sweet apple, like Honeycrisp or Fuji, as they provide the perfect balance of sweetness and moisture. Firm pears make a delightful substitute if you’re looking for a variation!
What’s the best way to store leftovers?
Keep those savory leftovers in an airtight container in the fridge for up to 3 days. To maintain moisture, wrap the sliced pork tenderloin tightly. This way, you’ll enjoy the same comforting flavors when you heat it up!
Can I freeze stuffed pork tenderloin?
Certainly! To freeze, wrap the uncooked stuffed pork tenderloin tightly in plastic wrap, then place it in a freezer-safe bag or wrap it in aluminum foil. It can be stored for up to 3 months. When ready to cook, transfer to the fridge to thaw overnight before roasting!
What if my stuffing is too dry?
No worries! To fix a dry stuffing, try adding a little more chicken stock or even some apple juice to moisten it. You can mix it in gradually until the stuffing reaches your desired consistency. If you notice the stuffing is a bit too moist, a few extra breadcrumbs can help soak up the excess.
Is this dish pet-friendly?
While pork is generally safe for dogs, you should avoid giving them any bacon or seasoned stuffing, as it can be too rich or contain ingredients that are harmful to pets. If you want to share, consider boiling plain pork without seasoning as a tasty treat for them!
How can I ensure even cooking of the pork?
The key to a perfectly cooked Stuffed Pork Tenderloin Wrapped in Bacon is to slice it evenly when butterflying. Aim for about 1-inch thickness across the entire tenderloin. Using a meat thermometer is also crucial; the internal temperature should be 145°F (63°C) for optimal juiciness.
Savory Stuffed Pork Tenderloin Wrapped in Bacon Bliss
Ingredients
Equipment
Method
- Prepare the stuffing: In a skillet, sauté diced onion and celery in melted butter over medium heat until softened, about 5-7 minutes. Add diced apple, minced garlic, fresh sage, and thyme; cook until the apple is tender, around 3-5 minutes. Stir in Dijon mustard, breadcrumbs, and chopped pecans, then season with salt and pepper. Moisten the mixture slightly with chicken stock.
- Butterfly the pork: Slice the pork tenderloin lengthwise down the center without cutting all the way through. Open it up and pound it gently to achieve an even, uniform thickness.
- Add bacon: Lay strips of bacon over the butterflied pork, ensuring they overlap slightly, covering the entire surface.
- Fill and roll: Spoon the prepared stuffing at one end of the pork. Roll tightly, tucking in the sides as you go, and wrap it securely in the bacon. Use toothpicks to secure the ends if needed.
- Roast: Preheat your oven to 425°F (220°C). Place the stuffed pork, seam-side down, in a baking tray and roast for approximately 35 minutes, or until a meat thermometer reads 145°F (63°C).
- Finish: Remove from the oven and let the rolled tenderloin rest for 3-5 minutes. Slice into medallions to serve.