Bacon Wrapped Stuffed Pork Tenderloin Recipe - Allrecipes.com
Bacon Wrapped Stuffed Pork Tenderloin Recipe
  • READY IN ABOUT hrs

Bacon Wrapped Stuffed Pork Tenderloin

Recipe by  

"This is a old family recipe that I have been making for years. Serve with homemade apple sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
  3. Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
  4. Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2013

Tenderloin was very good, reminiscent of dark turkey meat, albeit with a much smokier flavour. It evokes memories of traditional holiday meals, while requiring much less preparation than a stuffed bird. I had hoped for the meat to be a bit moister, but I did not serve it with the suggested applesauce, electing instead to have broccoli and sweet potato sides. Perhaps the omission of a sauce was a poor decision. I also found it to be slightly salty for my taste, and do not recommend adding any additional salt as the bacon provided plenty. Would certainly try this recipe again.

 
Most Helpful Critical Review
Jun 02, 2013

I found it had way too much Poultry seasoning. I don't think it was suppose to be 3 Tablespoons. maybe teaspoons at most.

 

14 Ratings

Jun 15, 2013

I used 1/2 onion, 3/4 red apple, and celery. I diced them all and sauteed them to warm it through then added two slices cubed bread. I seasoned it with salt, pepper, 1 teaspoon chicken seasoning. I butterflied the tenderloin and pounded it to about 1/2 inch and then stuffed and rolled it. My tenderloin was pretty small so I didn't add extra bread. No bacon but but rolled prosciutto ham around the tenderloin. It also looked much better since all the stuffing was rolled inside and looked nice when sliced. The prosciutto ham might have been good in the stuffing instead.

 
Aug 11, 2013

I used this recipe with two butterfly pork chops and it came out AMAZING. I knocked it down to 4 stars instead of five because of the amount of poultry seasonig. I only used half of what the recipe called for and it was still way too much. Had to add more bread to even it out. I also skipped the salt. Between the poultry seasoning and the bacon, I thought the salt might be over kill. Came out perfect! I will definitely make this again!

 
Feb 11, 2014

It was very good. Will certainly try this or a variation of this again.

 
Aug 05, 2013

This was really good and very easy to make. Think I will cut back on the poultry seasoning next time, maybe add some apples to the stuffing. Was a big hit in house!

 
Jun 16, 2013

I thought this recipe was very good. I found it took longer than 45 minutes to cook though. I would certainly make it again.

 
Aug 21, 2014

Stuffing is terrible and onions only cook if you overcooked the pork. In mine, they were raw. Bacon required broiling to fully cook. Save time, if you must use this recipe, use stove top stuffing or some other stuffing.

 

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Nutrition

  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 603 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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