This Bacon-Wrapped Pork Tenderloin is a show-stopping main dish that’s both elegant and easy to prepare. Tender pork tenderloin is stuffed with a sweet and savory mixture of apples, onions, garlic, and thyme, then wrapped in crispy bacon for a juicy, flavorful meal. The tenderloin is roasted to perfection, making it a perfect dish for a family dinner or a special occasion. The bacon adds a smoky richness, while the stuffing infuses the pork with layers of delicious flavor.

Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium apple, peeled and diced finely (about 1 cup)
- ⅓ cup finely diced sweet onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste (about ⅛ teaspoon each)
- 1 to 1¼ pounds pork tenderloin
- 12 ounces bacon (8-10 strips, cut in half)
Instructions:
1. Prepare the Filling:
- Preheat the oven to 450°F (230°C). Lightly grease a rimmed baking sheet with nonstick spray and set it aside.
- In a medium nonstick skillet, heat olive oil over medium heat. Add the diced apple and onion, and sauté for 5-7 minutes until softened.
- Add in the garlic and thyme, and sauté for another 30 seconds until fragrant.
- Remove the skillet from heat, then stir in the balsamic vinegar, Dijon mustard, salt, and pepper. Set the filling mixture aside to cool slightly.
2. Prepare the Pork Tenderloin:
- While the filling cools, prepare the pork tenderloin. Trim off any excess fat and remove the silver skin (a thin, tough membrane on the surface of the meat).
- Cut a deep lengthwise slit down the center of the tenderloin, stopping about ½ inch from the bottom. This creates a pocket for the stuffing.
- Place a piece of plastic wrap over the pork and use a mallet or rolling pin to gently pound the meat into an even thickness.
- Spread the apple-onion filling down the center of the pork. Bring the edges of the pork back together to enclose the filling, and use toothpicks to secure the meat.
3. Wrap with Bacon:
- On a cutting board, lay out the bacon slices slightly overlapping.
- Place the stuffed pork tenderloin on top of the bacon, toothpicks facing up. As you work, remove the toothpicks and wrap the bacon strips around the pork to form a tight log.
- Transfer the bacon-wrapped tenderloin, seam side down, onto the prepared baking sheet.
4. Roast the Pork:
- Roast the tenderloin in the oven for 20-25 minutes, or until an instant-read thermometer inserted into the center of the pork registers 145°F (63°C). The bacon should be crisp and browned.
- If the bacon hasn’t browned enough by the time the pork is fully cooked, place the tenderloin under the broiler for 3-5 minutes to crisp up the bacon. Watch carefully to avoid over-cooking the pork.
5. Rest and Serve:
- Let the pork tenderloin rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Slice the pork into medallions and serve with pan juices spooned over the top for extra flavor.
Tips for Success:
- Use a Meat Thermometer: Pork tenderloin can quickly go from juicy to dry if overcooked. An instant-read thermometer ensures the meat reaches the perfect internal temperature of 145°F.
- Crisping the Bacon: If the bacon isn’t crisp enough when the pork is done, the broiler will help give it that irresistible crunch. Just keep a close eye on it so the pork doesn’t overcook.
- Make It Ahead: You can prepare the stuffed tenderloin ahead of time, wrap it in bacon, and refrigerate it for a few hours before cooking. This makes it a great option for dinner parties or holiday meals.
- Stuffing Variations: If you’d like to experiment, you can swap the apples for pears or even dried fruits like cranberries for a twist on the flavor. You could also add cheese like Gruyère or goat cheese to the stuffing for extra richness.
Serving Suggestions:
- Potatoes or Root Vegetables: Serve this bacon-wrapped pork tenderloin with roasted potatoes, carrots, or parsnips for a hearty meal.
- Green Vegetables: Pair it with sautéed green beans or steamed broccoli for a lighter side.
- Salad: A crisp green salad with a vinaigrette complements the rich flavors of the dish and balances the smoky bacon and tender pork.
This Bacon-Wrapped Pork Tenderloin is sure to impress your guests with its beautiful presentation and layers of flavor. Juicy, savory, and a touch sweet from the apple stuffing, it’s the perfect dish for a special occasion or a cozy weekend dinner. Enjoy!
Bacon-Wrapped Pork Tenderloin
Course: BEEF4
servings20
minutes20
minutesIngredients
2 tablespoons extra-virgin olive oil
1 medium apple, peeled and diced finely (about 1 cup)
⅓ cup finely diced sweet onion
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste (about ⅛ teaspoon each)
1 to 1¼ pounds pork tenderloin
12 ounces bacon (8-10 strips, cut in half)
Directions
- This Bacon-Wrapped Pork Tenderloin is a show-stopping main dish that’s both elegant and easy to prepare. Tender pork tenderloin is stuffed with a sweet and savory mixture of apples, onions, garlic, and thyme, then wrapped in crispy bacon for a juicy, flavorful meal. The tenderloin is roasted to perfection, making it a perfect dish for a family dinner or a special occasion. The bacon adds a smoky richness, while the stuffing infuses the pork with layers of delicious flavor.
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