No ImageBacon-Wrapped Stuffed Pork Tenderloin

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  1. Lisa

    Question please, I am getting ready to make this recipe for dinner tomorrow… what can I do the day before? I’d like to have the tenderloin ready to just put in the oven tomorrow as the guests arrive, but afraid the stuffing will get too soggy sitting over night. Thank you.

  2. Jackson

    Can i use a pork loin instead of a tender loin for this recipe?

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  3. Cathy

    I’m having about 25 people for dinner how many pork tenderloins should I buy?

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  4. Wanda

    This was amazing. I doubled the recipe and followed the instructions. It was very moist and the bacon added a wonderful flavour. My family gobbled it up. It took a whole package of bacon for the two tenderloins and I cut the bacon in half as suggested. You can stretch the bacon a little to make it go around. I will definitely make this again.


  5. Stephanie

    Made this tonight for dinner. Yum! Ended up doubling the recipe since there were two tenderloins in the package. The first one I cut the bacon in half, as suggested in the recipe. I thought “well, it doesn’t go all the way around. I think it’s better to use full strips and overlap them.” So, did that on the second. The problem with that is that the “underneath” bacon doesn’t get crispy (duh). Ok, not a serious problem, but the texture of crispy bacon is nicer. Next time I will not overlap long pieces of bacon. And I will make a little more stuffing to serve along side.


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