Stuffed Pork Tenderloin
Bacon-Wrapped Stuffed Pork Tenderloin2017-10-27T11:17:32-04:00

Bacon-Wrapped Stuffed Pork Tenderloin

Presented by McCoole’s at the Red Lion Inn


  • 1–2-lb. pork tenderloin, butterflied
  • 4 slices applewood smoked bacon

Bread stuffing

  • 1–2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 teaspoon chopped garlic
  • 6 T butter
  • 1 – 1 1/2 cups chicken stock
  • 4 thick (Texas toast-size) slices bread, cubed
  • 1/2 lb. Italian sweet sausage, uncased and browned
  • 1 Gala apple, peeled, cored and chopped
  • 1/4 cup dried cranberries
  • 2 eggs
  • Fresh thyme, sage, and parsley
  • Salt and pepper


For the stuffing: In a large pot, sweat celery, onion, and garlic in butter until onions are translucent. Add 1 cup of the chicken stock,?then stir in bread cubes, sausage, apples, and cranberries. Next, stir in eggs, adding additional stock as needed. Season as desired with fresh herbs and salt and pepper. Set aside to cool to room temperature.

Spread the pork flat on a work surface. Place stuffing down the center of the meat and roll to close. Wrap the tenderloin in bacon slices, overlapping slightly. Secure loose ends of bacon with toothpicks. Cut pork into four slices and transfer to a baking pan. Place in an oven preheated to 350°F for 20 minutes or until the internal temperature reaches 165?F. Plate and serve with your choice of mashed potatoes, vegetables, and sauce or gravy.

(Serves 2)

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As seen in the Winter/Spring 2015 Issue

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