Bacon Wrapped Stuffed Pork Tenderloin

This Bacon Wrapped Stuffed Pork Tenderloin is a testament that you can create something extraordinary for the holidays without an extensive list of ingredients or hours in the kitchen. It’s simple to whip up, visually appealing, and truly delicious. The pork tenderloin is packed with a creamy, jalapeño-filled mixture, wrapped in crispy bacon, and roasted to juicy perfection.

Jump to:

• Bacon Wrapped Stuffed Pork Tenderloin
• London’s Tips for a Delicious Dish:
• Table of Contents
• Why You’ll Love this Recipe
• Ingredients You’ll Need
• How to Make Bacon Wrapped Stuffed Pork
• Tip: Tuck bacon underneath the loin.
• TIP: Use a rack for extra crispy bacon!
• FAQs
• What to Serve with Stuffed Pork Tenderloin
• More Holiday-Worthy Main Dishes
• Bacon Wrapped Stuffed Pork Tenderloin
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

London’s Tips for a Delicious Dish:

Let me tell you, that sprinkle of brown sugar on top? It’s a game-changer! It provides that perfect hint of sweetness to harmonize with the savory notes. Use regular-cut bacon and, when possible, tuck the ends under the pork loin to keep everything securely wrapped.

Table of Contents

• Why You’ll Love this Recipe
• Ingredients You’ll Need
• How to Make Bacon Wrapped Stuffed Pork
• Tip: Tuck bacon underneath the loin.
• TIP: Use a rack for extra crispy bacon!
• FAQs
• What to Serve with Stuffed Pork Tenderloin
• More Holiday-Worthy Main Dishes
• Bacon Wrapped Stuffed Pork Tenderloin

Growing up, my family had two special occasion dishes: Chicken Cordon Bleu and this Bacon Wrapped Stuffed Pork Tenderloin.

This pork dish was always my favorite. It has the fancy restaurant vibe with its golden, crispy bacon exterior but is surprisingly easy to prepare! With just five ingredients (a sixth is optional) needed: pork tenderloin, cream cheese, Tony’s seasoning, peppers, bacon, and my special touch—a sprinkle of brown sugar. Because really, life is too short not to enjoy a little sweetness.

A little enhancement I implemented was baking the pork tenderloin on a wire rack. This simple adjustment makes the bacon crispier all around—even underneath! My mom tried it out and agreed it was a brilliant upgrade to her and my dad’s classic recipe. 🙂

Why You’ll Love this Recipe

• Only 4 ingredients (plus an optional fifth!)—that’s it!
• Impressively looks like hours of effort but is actually super simple—ready in under an hour.
• Picky-eater approved! Skip the peppers for a no-fuss option.
• Totally customizable: Fresh jalapeños are always my favorite, but my mom loves using pepperoncinis, and pickled jalapeños work wonderfully too.
• The perfect prep-ahead dish: Just pop it in the oven when your guests arrive. Ideal for any holiday or celebration!

Ingredients You’ll Need

For exact measurements and full instructions, see the recipe card below.

• Pork Tenderloin: Make sure to get pork tenderloin—not pork loin. Tenderloins typically weigh about 1 to 1 ½ pounds and are leaner and thinner, which helps them cook quickly while staying juicy.
• Bacon: Regular-cut bacon is essential! It crisps perfectly and cooks at the same rate as the pork, plus it’s much easier to wrap tightly around the tenderloin. Skip thick-cut for this recipe.
• Cream Cheese: One standard block of cream cheese will create that rich, creamy filling.
• Jalapeños: Fresh jalapeños work best—they soften beautifully in the filling as they bake. Feel free to use pepperoncinis or pickled jalapeños, but note they’ll add a tangy twist to the overall flavor.
• Tony’s Seasoning: This is the secret weapon for the filling’s robust, zesty flavor! If you choose another seasoning blend, be mindful of adjusting the added salt, as Tony’s has a good sodium content built in.

You’ll also need some toothpicks to secure everything while wrapping the pork tenderloin in bacon. These are handy for keeping the bacon snug as it cooks, and you can leave them in as it bakes. Just remember to take them out before serving—no one wants a surprise crunch!

How to Make Bacon Wrapped Stuffed Pork

Check the recipe card below for complete instructions, ingredient quantities, and a printable recipe.

1. Prep the pork. Firmly hold the pork tenderloin, and slice it lengthwise down the middle. Stop about ½ inch from the bottom, leaving about ½ inch on either end. Use a mallet to pound the meat until it’s ½ inch thick. Season with salt and pepper.

2. Prepare the filling. In a medium bowl, combine cream cheese, Tony’s seasoning, and jalapeños, if using, until well mixed.

3. Stuff the pork. Carefully spread the filling mixture down the center of the coated pork tenderloin using a large spoon or spatula. Leave about the last inch unfilled.

4. Wrap with bacon. First, wrap the tenderloin around the filling, securing with toothpicks at three points. Then, starting at one end, tightly wrap bacon strips around the pork, slightly overlapping each strip. If you can, tuck the ends of the bacon under the tenderloin; if not, use toothpicks to hold the ends in place. If any filling spills out, simply wipe it off.

Tip: Tuck bacon underneath the loin.

Make sure to tuck the ends of the bacon under the tenderloin (when feasible) and keep the cut-side (where the filling is) facing upwards. This will help avoid any filling from leaking while baking!

5. Sprinkle with sugar. While optional, this adds a delightful and crispy layer to the bacon. Lightly coat the bacon with brown sugar, then gently pat to help it adhere.

6. Bake in the oven. Place your pork on a baking sheet lined with foil and topped with a wire rack. If you lack a rack, you can use parchment paper and skip the foil. Bake in a preheated oven at 425°F for about 40-45 minutes or until the bacon is crispy and the pork reaches an internal temperature of 145°F. Let it rest for 10 minutes before removing the toothpicks. Garnish with fresh parsley and enjoy!

TIP: Use a rack for extra crispy bacon!

Using a wire rack while baking is a revolutionary way to ensure that the bacon on the bottom of the pork tenderloin gets extremely crispy. If you don’t have a wire rack, baking directly on parchment paper works too—just skip the aluminum foil, as the bacon will stick to it!

FAQs

What temperature should pork tenderloin be cooked to?
To ensure safe consumption, pork tenderloin should be cooked to an internal temperature of 145°F at its thickest point.

Can you freeze stuffed pork tenderloin?
Yes, you can freeze stuffed pork tenderloin for up to a month. Just wrap it tightly in plastic to keep air from getting in contact with the meat and filling.

How do you store stuffed pork tenderloin?
Store leftover pork in an airtight container in the fridge for up to 3 to 4 days for best results.

What to Serve with Stuffed Pork Tenderloin

This stunning main dish pairs well with simple side dishes. You can never go wrong with potatoes! Consider making Melting Potatoes that will definitely impress your guests, or double up on the bacon with Loaded Bacon Mashed Potatoes.

For a lighter option, you could serve it alongside Crispy Smashed Broccoli or Air Fryer Asparagus.

More Holiday-Worthy Main Dishes

During the holiday season, wow your guests with these delicious dishes:

• Spatchcock Chicken
• Pork Chops with Apples and Onions
• How to Cook Filet Mignon in Oven
• Homemade Chicken Pot Pie

Bacon Wrapped Stuffed Pork Tenderloin

This succulent dish captures the essence of comfort food and is ideal for your holiday gatherings. With crispy bacon enveloping tender pork and a creamy filling, it’s sure to make a lasting impression on your dining table. Enjoy cooking and savoring every bite!

More Easy Main Dishes Recipes:

• Blackened Chicken Rigatoni
• Dill Pickle Ranch Chicken Skewers
• Dill Pickle Parmesan Chicken
• Marry Me Chicken Meatball Orzo

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📖 Recipe Card

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