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 raspberry chipotle sauce (see note)
- 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 3/4 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.
Bacon-Wrapped Pork Tenderloin can be served with Raspberry Chipolte Sauce, which can be found on our website at:
