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Bacon Wrapped Pork Tenderloin Recipe

Bacon Wrapped Pork Tenderloin Recipe

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 YIELD: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


  • 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 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.

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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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