Bacon Wrapped Stuffed Pork Tenderloin: A Culinary Masterpiece

Succulent pork tenderloin, infused with flavorful stuffing, and embraced by crispy bacon – the Bacon Wrapped Stuffed Pork Tenderloin is a dish that elevates any meal to a gourmet experience. This recipe, while seemingly complex, is surprisingly straightforward to execute, delivering a show-stopping centerpiece that will impress your family and guests. This detailed guide will walk you through each step, ensuring a perfectly cooked and incredibly delicious result.

Why You’ll Love This Recipe

* **Impressive Presentation:** The bacon weave provides a beautiful visual appeal, making it perfect for special occasions or dinner parties.
* **Flavor Explosion:** The combination of savory pork, flavorful stuffing, and smoky bacon creates a symphony of tastes.
* **Relatively Easy to Make:** Despite its sophisticated appearance, this recipe is manageable for home cooks of all skill levels.
* **Customizable:** The stuffing can be tailored to your preferences, allowing for endless variations.
* **Perfect for Meal Prep:** You can prepare the stuffing and assemble the tenderloin ahead of time, making it ideal for busy weeknights.

Ingredients You’ll Need

### For the Pork Tenderloin:

* 2 pork tenderloins (about 1 pound each), trimmed of silver skin
* 1 pound thick-cut bacon, preferably hickory-smoked
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and freshly ground black pepper to taste

### For the Stuffing (Italian Sausage and Apple):

* 1 pound Italian sausage, casings removed (sweet or hot, your choice)
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 Granny Smith apple, peeled, cored, and diced
* 1/2 cup breadcrumbs (panko or Italian seasoned)
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 large egg, lightly beaten
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

### Optional Ingredients:

* Dried cranberries or cherries (for a touch of sweetness in the stuffing)
* Chopped pecans or walnuts (for added texture in the stuffing)
* Fresh sage (to complement the sausage and apple flavors)
* Maple syrup or brown sugar (to brush over the bacon during the last few minutes of cooking for extra caramelization)

Equipment You’ll Need

* Cutting board
* Sharp knife
* Large skillet
* Mixing bowl
* Plastic wrap
* Toothpicks or kitchen twine
* Baking sheet
* Aluminum foil (optional, for easy cleanup)
* Meat thermometer

Step-by-Step Instructions

Follow these detailed instructions to create a Bacon Wrapped Stuffed Pork Tenderloin that will impress.

### 1. Prepare the Stuffing:

1. **Cook the Sausage:** In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
2. **Sauté the Aromatics:** Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. **Add the Apple:** Stir in the diced apple and cook for another 3-5 minutes, until slightly softened.
4. **Combine the Ingredients:** In a large mixing bowl, combine the cooked sausage mixture, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well until all ingredients are evenly distributed.
5. **Taste and Adjust:** Taste the stuffing and adjust seasonings as needed. Add more salt, pepper, or herbs to your preference.

### 2. Prepare the Pork Tenderloin:

1. **Butterfly the Tenderloin:** Place one pork tenderloin on a cutting board. Using a sharp knife, carefully slice the tenderloin lengthwise, almost all the way through, but leaving it connected on one side. Open it up like a book. Repeat with the second tenderloin.
2. **Pound the Tenderloin (Optional):** If desired, place the butterflied tenderloins between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to an even thickness (about 1/4 inch). This will help them cook more evenly and make them easier to roll.
3. **Season the Tenderloin:** In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper. Brush the mixture evenly over the inside surfaces of both butterflied tenderloins.

### 3. Stuff and Roll the Tenderloin:

1. **Spread the Stuffing:** Divide the stuffing evenly between the two butterflied tenderloins. Spread the stuffing in an even layer over the inside surface of each tenderloin, leaving a 1/2-inch border around the edges.
2. **Roll the Tenderloin:** Carefully roll up each tenderloin tightly, starting from one end. Tuck in any loose stuffing as you roll.
3. **Secure the Roll:** Use toothpicks or kitchen twine to secure the rolled tenderloins at regular intervals (about every 2 inches). This will help them hold their shape during cooking.

### 4. Create the Bacon Weave:

1. **Prepare the Bacon:** Lay out several strips of bacon side by side on a cutting board, slightly overlapping each other. The length of the bacon should be slightly longer than the length of the rolled pork tenderloin.
2. **Weave the Bacon:** Fold back every other strip of bacon halfway. Lay a strip of bacon perpendicular to the folded strips, across the fold. Unfold the folded strips over the perpendicular strip. Repeat this process, alternating which strips are folded back each time, until you have created a bacon weave large enough to wrap around the pork tenderloin.
3. **Wrap the Tenderloin:** Carefully lift the bacon weave and place the rolled pork tenderloin on top. Wrap the bacon weave around the tenderloin, securing it with toothpicks if needed. Repeat with the second tenderloin.

### 5. Bake the Bacon Wrapped Stuffed Pork Tenderloin:

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Baking Sheet:** Line a baking sheet with aluminum foil (optional, for easy cleanup). Place a wire rack on top of the baking sheet. This will allow the hot air to circulate around the tenderloin, resulting in more even cooking and crispier bacon.
3. **Bake the Tenderloin:** Place the bacon-wrapped stuffed pork tenderloins on the wire rack. Bake for 35-45 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the tenderloin.
4. **Optional: Caramelize the Bacon:** During the last 10 minutes of cooking, brush the bacon with maple syrup or brown sugar for extra caramelization (optional).
5. **Rest the Tenderloin:** Remove the baking sheet from the oven and let the pork tenderloins rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

### 6. Slice and Serve:

1. **Remove Toothpicks/Twine:** Carefully remove the toothpicks or kitchen twine from the pork tenderloins.
2. **Slice the Tenderloin:** Use a sharp knife to slice the pork tenderloins into 1/2-inch thick medallions.
3. **Serve:** Arrange the slices on a platter and serve immediately. Garnish with fresh parsley or rosemary, if desired.

Tips for Success

* **Don’t overcook the pork:** Pork tenderloin is best served medium, with a slightly pink center. Overcooking will result in a dry and tough tenderloin. Use a meat thermometer to ensure accurate cooking.
* **Trim the silver skin:** The silver skin is a thin membrane on the surface of the pork tenderloin that can become tough and chewy when cooked. Use a sharp knife to remove it before stuffing.
* **Choose thick-cut bacon:** Thick-cut bacon will hold its shape better during cooking and provide a crispier texture.
* **Don’t skip the resting period:** Allowing the pork tenderloin to rest after cooking is crucial for retaining its moisture and flavor.
* **Get creative with the stuffing:** Experiment with different combinations of ingredients to create your own signature stuffing. Consider using different types of sausage, vegetables, cheeses, or herbs.
* **Use a wire rack:** Baking the pork tenderloin on a wire rack allows for better air circulation, resulting in more even cooking and crispier bacon.
* **Make ahead:** The stuffing can be made a day in advance. The tenderloin can be stuffed and wrapped in bacon ahead of time and stored in the refrigerator for up to 24 hours before baking. This makes it a great option for entertaining.

Variations and Customizations

The beauty of this recipe lies in its versatility. Feel free to experiment with different ingredients and flavors to create your own unique Bacon Wrapped Stuffed Pork Tenderloin.

* **Different Stuffings:**
* **Spinach and Feta:** Combine sautéed spinach, crumbled feta cheese, chopped sun-dried tomatoes, and garlic.
* **Mushroom and Gruyere:** Sauté sliced mushrooms with garlic and thyme, then mix with grated Gruyere cheese and breadcrumbs.
* **Cranberry and Walnut:** Combine dried cranberries, chopped walnuts, breadcrumbs, and a touch of orange zest.
* **Jalapeño Popper:** Mix cream cheese, shredded cheddar cheese, diced jalapeños, and bacon bits.
* **Different Meats:** While pork tenderloin is the classic choice, you can also use chicken breasts or turkey tenderloins for this recipe.
* **Different Bacon:** Experiment with different flavors of bacon, such as maple bacon, peppered bacon, or even turkey bacon (though turkey bacon tends not to crisp up as well).
* **Different Glazes:** Instead of maple syrup or brown sugar, try using honey, Dijon mustard, or a balsamic glaze to brush over the bacon during the last few minutes of cooking.

Serving Suggestions

Bacon Wrapped Stuffed Pork Tenderloin is a versatile dish that pairs well with a variety of side dishes.

* **Roasted Vegetables:** Roasted Brussels sprouts, asparagus, carrots, or potatoes make a delicious and healthy side dish.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to pork tenderloin.
* **Rice Pilaf:** A flavorful rice pilaf adds a touch of elegance to the meal.
* **Quinoa Salad:** A quinoa salad with vegetables and herbs provides a light and refreshing contrast to the richness of the pork.
* **Green Salad:** A simple green salad with a vinaigrette dressing is always a good choice.

Nutritional Information (Approximate)**

* Calories: 400-600 per serving (depending on the stuffing and serving size)
* Protein: 40-50 grams per serving
* Fat: 20-30 grams per serving
* Carbohydrates: 10-20 grams per serving

*Note: This is an approximate estimate and can vary based on specific ingredients and portion sizes. It’s always best to calculate the nutritional information based on the exact ingredients you use.*

Storage and Reheating Instructions

* **Storage:** Leftover Bacon Wrapped Stuffed Pork Tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, preheat your oven to 350°F (175°C). Place the sliced pork tenderloin on a baking sheet and cover it with foil. Bake for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overcook it.

Conclusion

Bacon Wrapped Stuffed Pork Tenderloin is a culinary masterpiece that is sure to impress. With its combination of savory pork, flavorful stuffing, and crispy bacon, this dish is a true crowd-pleaser. Follow these detailed instructions and tips to create a perfectly cooked and incredibly delicious Bacon Wrapped Stuffed Pork Tenderloin that your family and friends will rave about. Enjoy! This recipe is perfect for holidays, special occasions, or any time you want to elevate your dinner game. The customizable stuffing allows you to create a dish that perfectly suits your taste preferences. Happy cooking!