Cheese Stuffed, Bacon Wrapped Pork Tenderloin

This is one of those dishes that I would make every week. The whole family loved it! The key is to keep the tenderloin juicy while also getting the bacon crispy. For the cheese, I use softened cream cheese and shredded cheddar cheese. I think this keeps it juicy from the inside out.

I use a packaged pork tenderloin that does not have any marinate on it, but you can switch it up if you’d like.

recipes with rachel cheese stuffed, bacon wrapped pork tenderloin
recipes with rachel cheese stuffed, bacon wrapped pork tenderloin

Cheese Stuffed, Bacon Wrapped Tenderloin

Prep time: 10 minutes | Cook time: 40-60 minutes | Total time: 50-70 minutes

recipes with rachel cheese stuffed, bacon wrapped pork tenderloin

Ingredients

  • Approx 1lb packaged pork tenderloin
  • 2 cups shredded cheddar cheese
  • 1 brick of cream cheese, softened
  • 7-8 slices of bacon (I use thick cut)
  • salt and pepper to taste
  • Baking twine

Recipe

  • Preheat your oven to 425 degrees.
  • Take the packaging off of the pork tenderloin.
  • On a cutting board, cut the tenderloin in half long ways so it splits in half and you can stuff it.
  • Prior to using a meat mallet to flatten it, put cling wrap underneath it and then over top. Seal the outside so as you begin to flatten it, the liquid doesn’t get everywhere.
  • Remove the cling wrap and toss it in the trash.
  • Sprinkle the salt and pepper over the tenderloin.
  • Using a spatula, spread cream cheese over the inside of the tenderloin. Leave about an inch on each side without cream cheese so you can close it up at the end.
  • Sprinkle the shredded cheese down the center of the tenderloin.
  • Take one side of the tenderloin and slowly close the tenderloin. Gently do this so the cheese doesn’t squeeze out. If it’s a little messy, that’s okay.
  • On a baking sheet, lay the slices of bacon down side by side. This will be for rolling up the tenderloin so make sure the slices are close together, but not overlapping.
  • Put the tenderloin on one side of the bacon and slowly roll it all so the bacon wraps around the outside of the outside of the tenderloin.
  • Using baker’s twine, cut 4-6 small pieces and tie it around the bacon and the tenderloin to keep it closed while it cooks.
  • Bake at 425 for 40-60 minutes until the pork is cooked through and the bacon is crispy.
  • Remove the oven and cut the pieces of twine off.
  • Slice the tenderloin into 1 1/2 inch pieces and serve.

XO, Rachel

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