Bacon-Wrapped Stuffed Pork Tenderloin

Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium apple, peeled and cut into small dice (about 1 cup)
  • 1/4 medium yellow onion, finely chopped (about 1/3 cup)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 8 to 10 strips of bacon (about 12 ounces), cut in half

Method

1 Heat the oven to 450F. Have on hand a rimmed baking sheet.

2 Make the stuffing: In a skillet over medium heat, heat the oil. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. You should have about 1/2 cup of breadcrumbs.

Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. Set aside to cool briefly.

making stuffing for bacon wrapped pork loin

3 Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness.

preparing meat for bacon wrapped pork loin how to stuff a pork loin

4 Stuff the tenderloin: Spread the stuffing in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

stuffed pork tenderloin recipes

5 Wrap the bacon slices around the meat: Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet. 

preparing a bacon wrapped tenderloin bacon wrapped pork loin

6 Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.

7 Let the tenderloin rest for 10 minutes before cutting into slices. Serve with the pan juices spooned over top if desired.

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Comments

  • Jackson

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

    • Sally

      Hi Jackson,
      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!

  • Cathy

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

    • Emma Christensen

      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!

  • 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.

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • Wayne

    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!

    xxxxxyyyyy

  • Gabrielle

    This was AMAZING!!! My family and I would give it 6 stars if that was an option :)

    xxxxxyyyyy

  • Cecil

    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.

    xxxxxyyyyy

  • Gerardo Diaz

    The best recipe I’ve ever made.
    The combination between the bacon and stuffing is perfectly balanced.

    xxxxxyyyyy

  • Jenn

    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.

    xxxxxyyyyy

  • Elizabeth

    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.

    xxxxxyyyyy

  • Reiney

    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?

  • mtsf

    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.

  • Michael Ableiter

    This was the star of the dinner last weekend. Everyone wanted more! Thanks for this recipe!

  • Bree

    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!

    xxxxxyyyyy

  • Melinda Giaimo

    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.

  • Mike Ableiter

    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?

    • Sally Vargas

      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.

  • Cheryl A.

    Hi there – I made this last night and it was DELICIOUS!! Thank you for sharing!

  • Mary Jo

    What kind of sauce is drizzled over the roast ? Looks yummy !!

    • Sally

      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!

  • Ceri

    Can I stuff and wrap the tenderloin a day in advance or is that not recommended?

    • Sally Vargas

      HI Ceri, Yes! Definitely. Just be sure to check the internal temperature with a thermometer for best results.