Bacon-Wrapped Stuffed Pork Tenderloin

Name: Bacon-Wrapped Stuffed Pork Tenderloin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
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, crusts removed (enough to make 1/2 cup coarse breadcrumbs); 1 tablespoon Dijon mustard; 1/8 teaspoon salt, plus more to taste; 1/8 teaspoon black pepper, plus more to taste; 1 pork tenderloin (1 to 1 1/4 pounds); 8 to 10 strips bacon, cut in half (about 12 ounces)

Recipe GLPR3a459d01cfbdd1

Main Course

40 min

307 cal

Servings: 4

Stovetop

SNAP eligible

A succulent pork tenderloin butterflied and filled with a savory stuffing of diced apples, onions, fresh herbs, and breadcrumbs, then wrapped in strips of bacon and pan-seared until golden. The result is a tender, juicy center with crispy bacon exterior and aromatic herb filling—an elegant main course perfect for a special dinner.

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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, crusts removed (enough to make 1/2 cup coarse breadcrumbs)

1 tablespoon Dijon mustard

1/8 teaspoon salt, plus more to taste

1/8 teaspoon black pepper, plus more to taste

1 pork tenderloin (1 to 1 1/4 pounds)

8 to 10 strips bacon, cut in half (about 12 ounces)

Directions

Pulse the bread in a food processor until coarse crumbs form (about 1/2 cup). Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced apple and chopped onion, cooking for 3 to 4 minutes until softened. Stir in the rosemary and thyme, cooking for another 30 seconds until fragrant. Remove from heat and let cool slightly.
Mix the cooled apple mixture with the breadcrumbs and Dijon mustard in a bowl. Season with salt and pepper to taste. This is your filling.
Place the pork tenderloin on a cutting board. Butterfly it by carefully slicing it horizontally almost all the way through, leaving about 1/2 inch attached on one long side, then open it like a book to create a large, thin rectangle.
Spread the filling evenly over the butterflied pork, leaving a 1/2-inch border on all sides. Roll the tenderloin tightly to enclose the filling, then wrap the halved bacon strips around the outside of the roll, overlapping slightly, until the entire surface is covered.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Carefully place the bacon-wrapped pork roll seam-side down into the hot oil.
Sear the pork for 3 to 4 minutes until the bacon on the bottom is browned, then turn and sear on all sides for another 10 to 12 minutes total, rotating every few minutes to ensure even cooking and crispy bacon.
Continue cooking until the internal temperature of the pork reaches 145F at the thickest part. Transfer the pork tenderloin to a cutting board and let rest for 5 minutes before slicing.
Slice into 4 portions and serve warm with any pan drippings spooned over the top.

Comments

Grocery List Plus Editorial Staff4

This hits nearly all the marks for a Charlotte weeknight: every ingredient is at any major chain, the cost runs about $4.50 per serving driven mainly by a quality pork tenderloin and bacon, and the stated 40 minutes is honest if you buy pre-sliced bread and skip excessive fussing with the filling. The real strength is that it reheats respectably and appeals to a family table without requiring special attention once it hits the oven. The only soft spot is that stuffing and wrapping bacon by hand adds a small prep burden, and rosemary-thyme-apple-mustard stuffing, while pleasant, is not bold enough to justify the modest technique required—it lands as competent rather than memorable.