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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.
Can i use a pork loin instead of a tender loin for this recipe?
A pork loin and a pork tenderloin are two different cuts of meat from different parts of the animal–the tenderloin is long, thin and vey tender; it cooks in much less time than a pork loin. A pork loin is also tender, but it is larger, flat and rectangular; it is most often used for roasting. You could possibly do a roast (pork loin) this way, but the cooking time would be longer–I haven’t tested it, but you could ask your butcher for advice if you want to try and stuff it. Let me know what you decide!
I’m having about 25 people for dinner how many pork tenderloins should I buy?
Hi, Cathy! This recipe serves four, though you could probably stretch it to serve five if you are serving a bunch of side dishes along with the main meal. I’d recommend buying six tenderloins to be on the safe side. Enjoy!
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.
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.
This is a go to recipe for me. My 8 ear-old Grandson doesn’t eat onions, so I leave the dressing out of a section and stuff this with more bacon. Everyone loves it! Thanks Sally!
This was AMAZING!!! My family and I would give it 6 stars if that was an option :)
Very easy to make and as you can see very juicy. I made two and both were all eaten by four of us. This is deffently a keeper.
The best recipe I’ve ever made.The combination between the bacon and stuffing is perfectly balanced.
Mine didn’t look nearly as pretty but it was delicious and very easy to make. Definitely something good to make for a dinner party.
Wonderfully delicious, will make again. I let mine cook for about 50 minutes because I was roasting diced sweet potatoes at the same time. This was impressive to our company and not too labor intensive. It turned out moist, flavorful, and eye-catching.
Hi, I’m not very familiar with pork tenderloin. I need to serve 10 people at a party, and I’ll probably need 18 1-inch slices. If I need to double your recipe, which I think I will, how long should I cook them both in the oven so they come out at the same time?
average cook here. made this last weekend, easy peasy and fantastic; now i’m a star. also served with elise’ creamed spinach (no cream recipe). thanks for keeping up this site.
This was the star of the dinner last weekend. Everyone wanted more! Thanks for this recipe!
I made this last night, on a weeknight. It really didn’t take very long to prep or cook. I used dried rosemary and thyme because my herbs are currently buried in the snow. It was delicious and not dry. I was skeptical of the apples being too sweet but they weren’t (I used Cortland).
I would make this again. Thanks for a new way to cook pork tenderloin!
I made this tonight and it was soooo tasty! My family couldn’t get enough of it! Thank you so much for this amazing recipe.
This sound Excellent! I want to make it this weekend.
I have a question, my wife and I need to stick to a low (as possible) fat diet. What would you recommend as a substitute for the bacon?
Hi Mike, One suggestion would be to wrap it in prosciutto which is a little bit less fatty, or simply tie it with string . Much of the bacon fat is rendered when it cooks, so if you can find bacon that is not too fatty, that might solve your problem.
Hi there – I made this last night and it was DELICIOUS!! Thank you for sharing!
Cheryl, So glad you enjoyed it!
What kind of sauce is drizzled over the roast ? Looks yummy !!
Hi Mary Jo, The sauce is just pan drippings–there are not a lot of them, but just enough to drizzle a little. I hope you try it!
Can I stuff and wrap the tenderloin a day in advance or is that not recommended?
HI Ceri, Yes! Definitely. Just be sure to check the internal temperature with a thermometer for best results.