Cheese Stuffed, Bacon Wrapped Tenderloin

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. 

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.