Bacon Wrapped Pork Tenderloin Recipe
Bacon Wrapped Pork Tenderloin Recipe photo by Taste of Home
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Bacon Wrapped Pork Tenderloin Recipe

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I combined part of one recipe and another to come up with this extra-special roast.—Dale Ann Glover, Strathroy, Ontario
TOTAL TIME: Prep: 20 min. + marinating Bake: 65 min. + standing
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 65 min. + standing
MAKES: 4-6 servings


  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 cups soft bread crumbs
  • 1/2 cup chopped apple
  • 2 tablespoons raisins
  • 2 tablespoons red currant or raspberry jelly
  • 3/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • Dash pepper
  • Dash dried rosemary, crushed
  • 6 Jones Dairy Farm Dry-Aged Bacon strips

Nutritional Facts


  1. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary.
  3. Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top.
  4. Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing. Yield: 4-6 servings.
Originally published as Stuffed Pork Tenderloin in Country Woman November/December 2001, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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MaryMcKirt User ID: 7008377 93927
Reviewed Apr. 15, 2013

"I did this for Sunday dinner. It came out perfect. Everyone loved it. Will do it again."

linda63 User ID: 1357073 33532
Reviewed Dec. 26, 2009

"I've made this several times in the past and love it! I fed a crowd of 16 today for Christmas and everyone really enjoyed it!"

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