This is a filling and tasty dish that only requires a few simple ingredients. You can sample the bacon-wrapped pork tenderloin that is stuffed with cornbread.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
- 1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
- 3 tablespoons butter or margarine
- ¼ cup apple cider
- ¾ cup cornbread stuffing mix
- ⅓ cup chopped red cooking apple (Rome, Jonathan)
- 3 tablespoons dried cranberries
- 2 tablespoons chopped pecans, toasted
Instructions
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 1166 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I only made a few modifications to this recipe. First, I bought an unseasoned pork loin and seasoned it myself. Second, I couldn’t find dried cranberries, so I used dried cherries. Third, I used turkey bacon. I had excellent results. The dish is moist and full of good flavor. The cherries in the stuffing give some nice sweetness. The apple vinegar gave some good zing. This is something I would make for a dinner party.
Truly awesome! However, I misread the recipe and ended up with no apple cider to use! I used a white balsamic called Gravenstein apple, and a dash of raspberry balsamic, and it was SO tasty. Everyone raved, so don’t know that I will use apple cider next time, either. Will definitely repeat……also did two pork tenderloins…..perhaps they were small, but they were done in under 45 minutes.
This was awesome everyone loved it might try apple juice next time for a sweeter taste
Delicious! Really really good! The only thing I changed is that I flattened & stuffed the pork loin. And then I used toothpicks to hold it back together after stuffing. Then I took the rest of the stuffing and put on top. So YUMMY! I only roasted for 30 min (perfect timing) and I put a little aluminum foil tent over the top after about 15 min so it didn’t burn. Highly recommended!
This was delicious! The pork was tender & moist & the stuffing was so good. I made this for my nephew & he loved it. I will make again for friends. Best thing I’ve made in awhile
I decided to try a version of this for our Thanksgiving dinner cause we are not Turkey lovers and I was looking for something that would not leave us with too many left overs. I did make some adjustments and improvs to it but followed the recipe in general. First of all, I used a rolled/tied pork roast instead of the pork tenderloin. When I took the pork roast out of the string mesh, it was already split about in half so what I ended up with was basically two halves of a pork roast. What I did was place them in large baking pan with space in between for the stuffing. I put the stuffing in the center space, pushed everything together a little and covered it all with the bacon slices. For the stuffing mix, I added the bacon crumbles, diced apples and some diced yams. (It was fantastic-my daughter is not a stuffing person and she gave it huge thumbs up!) Because I used a larger pork roast, it did need to roast longer- I cooked it covered with foil for about 1 hour then added remaining apple chunks and yams with a small amount of spiced apple cider over them. Recovered, baked for another 1/2 hour then removed foil and baked for additional 20 minutes. Be sure to use meat thermometer so you don’t over cook it! I turned out fantastic!
I’m a little biased as I don’t care for white meat, but my fiance’ liked it, which was a bonus. It was actually very juicy because I cooked it for 40 minutes and let carryover cooking do the rest. Made a few changes, based on preferences and what I had in the house: 1. Plain pork loin, butterflied and pounded to 1/2″ thick, then sprinkled with salt, pepper, and granulated garlic and onion. 2. Omitted pecans and used dried cherries. 3. Omitted butter and used all the bacon fat. 4. Once I removed the bacon, I sauteed onions and garlic before adding apples, cherries, stuffing, etc to pan. 5. Used apple juice instead of apple cider. Fiance’s suggestions were to remove the cherries, use more stuffing, and sprinkle with brown sugar before putting it in the oven. Will try again with his ideas, and see how it goes. I enjoyed the flavor immensely and will be doing this again using a dark meat like duck breast or chicken thighs.
Used Pork tenderloin. Cut off the last few inches to square it off. Split and pounded to about 1/4″ then added stuffing and rolled. Tied up with butchers twine to keep together better. Pre cooked bacon about 50% then wrapped around stuffed tenderloin. Baked as directed but shortened the time by about 10 minutes due to thin pounded pork. Frikkin awesome. top 3 recipes on my extensive list.
It was very tasty! We used a pork tenderloin. The apple cider gave a great taste in the stuffing mixture. I used only one cut up bacon strip in the stuffing mixture, since I figured there was so much bacon in the wrapping. Loved it!
The whole family enjoyed this one. The meat was moist and delicious, and the cornbread stuffing was a great addition.