Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese
Ingredients
- 4 slices regular cut bacon
- One 1-pound to 1-½ pounds pork tenderloin
- 4 ounces cream cheese
- 1 cup Bald Eagle Foods (or brand of choice) raspberry chipotle sauce
- Freshly-ground pepper
Instructions
- Cover a small cookie sheet, shallow baking dish or pan with non-stick foil; ensure the foil goes up and over the sides with no seams.
- Pre-heat the oven to 450°F.
- Lay 4 slices of bacon on a cookie sheet, with space the width of a strip of bacon, between each strip.
- Carefully trim any fat or silverskin from the tenderloin.
- Butterfly tenderloin down the middle; cutting about ¾ of the way through the meat; lay it out on top of the bacon.
- Place cream cheese down the middle; cover with raspberry-chipotle sauce.
- Fold tenderloin back up so that cream cheese is enveloped and wrap tenderloin with bacon; tuck the ends under; use extra bacon, if necessary, to cover tenderloin.
- Season with freshly-ground pepper.
- Place in the pre-heated oven and bake for 20 minutes or until the internal temperature of the pork is 145˚F.
- If bacon is not yet crispy and brown, put the meat under the broiler until the bacon gets crisp.
- Wrap the ends of the whole tenderloin with foil pieces to protect them from burning if they get done before the middle of the tenderloin.
- Once cooked, remove from the oven and coat the entire bacon-wrapped tenderloin with enough raspberry-chipotle sauce to cover but not so much that it drips excessively onto the cookie sheet.
- After removing from the oven, cover loosely with foil and allow to rest 5 to 10 minutes before slicing.
- Serve with extra sauce on the side.
Notes
You may prepare the meat earlier in the day, stuff with cheese, wrap with the bacon and refrigerate until ready to bake.