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Bacon Wrapped Pork Tenderloin

 Bacon Wrapped Pork Tenderloin
I combined part of one recipe and another to come up with this extra-special roast.—Dale Ann Glover, Strathroy, Ontario
4-6 ServingsPrep: 20 min. + marinating Bake: 65 min. + standing


  • 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 bacon strips


  • 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.
  • In a large skillet, saute celery and onion in butter until tender.

2 of 2

Bacon Wrapped Pork Tenderloin (continued)

Directions (continued)

  • Remove from the heat. Stir in bread crumbs, apple, raisins, jelly,
  • salt, poultry seasoning, pepper and rosemary.
  • 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.
  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer