Bacon-Wrapped Stuffed Pork Tenderloin

Making stuffed pork tenderloin is easier than you may think and it’s a terrific party dish, especially around the holidays.

Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Plus everything is better with bacon, right?

This bacon-wrapped tenderloin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set.

Either fresh or day-old bread is fine to use for the stuffing portion of this recipe. Just don’t be tempted to substitute store-bought breadcrumbs; they don’t have the right flavor or texture for this dish.

Butterflying the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just be careful not to cut all the way through!

Open it like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.

If you think of pork tenderloin as dry and bland, then you have to try this recipe. Filled with herby stuffing and wrapped with bacon, you will definitely have something to write home about.

Bacon-Wrapped Stuffed Pork Tenderloin Recipe

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

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