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Bacon Wrapped Stuffed Pork Tenderloin: An Unforgettable Flavor Experience

Prepare to elevate your dinner game with this sensational Bacon Wrapped Stuffed Pork Tenderloin. Forget bland meals; this recipe transforms a simple cut of pork into a gourmet centerpiece that’s surprisingly easy to make. Each bite delivers a symphony of flavors from a rich, creamy, and zesty stuffing of cream cheese, sharp cheddar, vibrant green chiles, and savory chorizo sausage, all encased in perfectly crisped bacon. It’s a dish that promises to impress your family and guests, making any meal feel like a special occasion.

There’s something truly magical about taking “the other white meat” and turning it into something extraordinary. Pork tenderloin, known for its lean texture and mild flavor, is the perfect canvas for culinary creativity. While delicious on its own, stuffing it with a bold mixture and wrapping it in crispy bacon unlocks a whole new level of taste and sophistication. This recipe for Bacon Wrapped Stuffed Pork Tenderloin is not just a meal; it’s an experience that will have everyone asking for seconds. Its straightforward preparation belies the incredible depth of flavor it delivers, making it an instant classic in your kitchen.

Why This Stuffed Pork Tenderloin Recipe Will Become Your Family’s Favorite

This isn’t just another pork recipe; it’s a culinary revelation that combines simplicity with spectacular results. Here’s why this Bacon Wrapped Stuffed Pork Tenderloin is destined to be a regular on your dinner rotation:

Effortless Elegance: Despite its impressive appearance and gourmet taste, this dish requires minimal prep time, typically less than 20 minutes. It then roasts to perfection in about 40-45 minutes, making it ideal for both busy weeknights and elegant entertaining. You get maximum flavor with minimal fuss.
Unforgettable Flavor Fusion: The core of this recipe is its incredibly delicious stuffing. A luscious blend of creamy cream cheese, sharp cheddar, mildly spicy green chiles, and rich, savory chorizo sausage creates a dynamic flavor profile that beautifully complements the tender pork. The crispy bacon exterior adds a smoky, salty crunch that ties all the elements together.
Versatility at Its Best: While perfect for a family dinner, this dish is also sophisticated enough to wow guests at your next dinner party. It pairs wonderfully with a variety of side dishes, from roasted vegetables to creamy mashed potatoes or a fresh green salad, allowing you to customize your meal to any occasion.
The Power of Bacon: Let’s be honest, everything is better with bacon! Wrapping the tenderloin in slices of bacon not only infuses the pork with irresistible smoky flavor but also helps keep it moist during cooking, ensuring a perfectly juicy interior every time. The crispy texture of the bacon is the crowning glory of this dish.
A Crowd-Pleaser: This combination of flavors and textures appeals to almost everyone. The balance of creamy, cheesy, savory, and smoky makes it a dish that even picky eaters will adore.

The Heart of the Flavor: Our Irresistible Chorizo & Cream Cheese Stuffing

The magic of this Bacon Wrapped Stuffed Pork Tenderloin truly lies within its exceptional stuffing. It’s a harmonious blend of textures and tastes, designed to complement the mildness of the pork and enhance the smoky goodness of the bacon. Here’s what makes it so special:

Savory Chorizo Sausage: We start with fresh chorizo sausage, which brings a wonderful depth of flavor, a hint of spice, and a rich, meaty texture to the stuffing. It’s the primary flavor driver, ensuring every bite is packed with bold taste.
Creamy Cream Cheese: Softened cream cheese provides a luxurious, velvety base that binds all the other ingredients together. It adds a delightful creaminess that contrasts beautifully with the slight spice of the chorizo and chiles.
Sharp Shredded Cheddar Cheese: A generous amount of shredded cheddar cheese melts into the stuffing, adding a familiar, comforting cheesiness and an extra layer of savory flavor. It also contributes to the stuffing’s wonderful gooey texture.
Zesty Chopped Green Chiles: Canned diced green chiles introduce a subtle, earthy heat and a vibrant, tangy note that brightens the entire mixture. They provide just enough kick without being overwhelmingly spicy, making the dish accessible to all palates.

Together, these ingredients create a stuffing that is rich, flavorful, and incredibly satisfying, ensuring that every slice of pork tenderloin is bursting with deliciousness from the inside out.

Essential Ingredients for Your Culinary Masterpiece

Gathering high-quality ingredients is the first step towards creating this unforgettable Bacon Wrapped Stuffed Pork Tenderloin. Here’s what you’ll need:

Olive Oil: Essential for cooking the chorizo and preventing sticking.
Fresh Chorizo Sausages: Look for fresh, uncooked chorizo, typically found near other sausages in the meat section. Its spicy, savory profile is key to the stuffing’s unique flavor. Remove the casings before cooking.
Cream Cheese: An 8-ounce package of softened cream cheese provides the creamy base for the stuffing. Full-fat cream cheese works best for richness.
Shredded Cheddar Cheese: One cup of shredded cheddar cheese (sharp or mild, depending on your preference) for that classic cheesy goodness. Freshly shredded cheese often melts smoother than pre-shredded.
Canned Diced Green Chiles: A quarter cup of these chiles adds a touch of heat and a subtle tang. Choose mild or hot based on your spice preference.
Pork Tenderloin: You’ll need one large pork tenderloin, or two smaller ones, totaling around 1.5 to 2 pounds. Opt for tenderloins that are uniform in thickness for even cooking.
Salt and Pepper: Basic seasonings to enhance the flavor of the pork itself.
Bacon: About 6-10 slices of regular-cut bacon. Thick-cut bacon can be used but may require slightly longer cooking time to crisp up. The bacon not only adds flavor but helps keep the pork moist.
BBQ Rub: Your favorite BBQ rub will add another layer of flavor to the bacon and pork exterior. A sweet and savory rub works wonderfully here.
BBQ Sauce or Glaze: About half a cup of your preferred BBQ sauce or glaze for brushing towards the end of cooking, adding a sticky, caramelized finish.

Having all your ingredients prepped and ready will make the assembly process smooth and enjoyable.

Step-by-Step Guide to Perfect Bacon Wrapped Stuffed Pork Tenderloin

Creating this show-stopping dish is simpler than you might think. Follow these detailed instructions for a perfectly cooked and incredibly flavorful Bacon Wrapped Stuffed Pork Tenderloin:

1. Prepare the Flavorful Stuffing

Preheat your oven to 400°F (200°C). This ensures your oven is at the correct temperature when the pork is ready to go in.
Remove the fresh chorizo from its casings. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until it’s no longer pink and is fully cooked through.
Using a slotted spoon, transfer the cooked chorizo to a medium-sized bowl, leaving any excess grease in the skillet. This prevents the stuffing from becoming too oily.
To the cooked chorizo, add the softened cream cheese, shredded cheddar cheese, and chopped green chiles. Stir everything together until all ingredients are well combined and the mixture is smooth and uniform. Set this delicious stuffing aside.

2. Prepare the Pork Tenderloin

Place the pork tenderloin on a clean cutting board. To butterfly it, make a lengthwise cut down the center of the tenderloin, being careful not to cut all the way through to the other side. You want to open it up like a book.
Cover the butterflied pork tenderloin with plastic wrap. Gently pound it with a meat mallet or the bottom of a heavy frying pan until it is of an even thickness, about ½ to ¾ inch thick. This creates a larger, uniform surface area for the stuffing and ensures even cooking.
Season both sides of the flattened tenderloin generously with salt and freshly ground black pepper.

3. Stuff and Roll the Tenderloin

Spread the prepared chorizo and cream cheese mixture evenly over the entire surface of the flattened pork tenderloin, leaving about a one-inch border around the edges. If you’re using one large tenderloin, use all the stuffing. If you have two smaller tenderloins, divide the mixture evenly between them.
Starting from one of the longer sides, carefully and tightly roll up the tenderloin, creating a compact log. This tight roll helps keep the stuffing securely inside during cooking.

4. Wrap with Bacon and Roast

Place the rolled tenderloin seam-side down on a baking sheet.
Carefully wrap the bacon slices around the entire tenderloin, overlapping slightly, ensuring the ends of the bacon slices are tucked underneath the loin to secure them during baking. For a large tenderloin, 6 slices of bacon are usually sufficient to cover it completely. If using two smaller tenderloins, plan for 4-5 slices per loin.
Generously sprinkle your favorite BBQ rub over the bacon-wrapped tenderloin. This adds extra flavor and helps the bacon crisp up beautifully.
Roast in the preheated oven for approximately 40-45 minutes, or until the bacon is crispy and golden brown, and the internal temperature of the pork reaches 145-150°F (63-66°C) when measured with a meat thermometer inserted into the thickest part of the pork (not the stuffing).
If desired, during the last 10 minutes of cooking, you can brush the tenderloin with your favorite BBQ sauce or glaze for a sweet and tangy finish.

5. Rest and Serve

Once cooked, remove the tenderloin from the oven and let it rest on the baking sheet or a cutting board for 8-10 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork.
After resting, slice the Bacon Wrapped Stuffed Pork Tenderloin into thick, individual servings and enjoy!

Expert Tips & Variations for Your Stuffed Pork Tenderloin

To ensure your Bacon Wrapped Stuffed Pork Tenderloin is perfect every time, and to inspire your culinary creativity, consider these expert tips and variations:

Pork Tenderloin Size Matters: This recipe calls for one large pork tenderloin, but it’s adaptable. If you find two smaller tenderloins, simply divide the stuffing mixture evenly between them. Adjust cooking time slightly if your tenderloins are significantly smaller or larger.
Bacon Selection: Regular-cut bacon works best for wrapping, as thick-cut can take longer to crisp up and may not adhere as easily. If using thick-cut, you might need to par-cook it slightly before wrapping to ensure crispiness without overcooking the pork. Plan on 6-10 slices for one large tenderloin, or 4-5 slices per smaller loin. A one-pound package should be plenty.
Personalize Your Rub and Glaze: Don’t hesitate to use your favorite BBQ rub. For instance, Meat Church’s Honey Hog BBQ rub offers a fantastic sweet and savory profile. Similarly, any preferred BBQ sauce or glaze, like Traeger’s Honey and Brown Sugar Glaze, will work beautifully for brushing. Experiment to find your signature flavor!
Stuffing Enhancements: Feel free to customize the stuffing!
- Add Veggies: Sautéed spinach, finely chopped mushrooms, or caramelized onions can add extra depth and nutrition.
- Cheese Swaps: Monterey Jack, Pepper Jack, or even a smoked gouda can be delicious alternatives to cheddar, offering different flavor nuances.
- Herbaceous Notes: A sprinkle of fresh chopped cilantro or parsley in the stuffing can add a fresh, aromatic lift.
The Importance of Resting: Do not skip the resting step! After removing the pork from the oven, cover it loosely with foil and let it rest for 8-10 minutes. This allows the meat fibers to relax and redistribute the juices, resulting in a significantly more tender and moist pork. Slicing too early will cause the juices to run out, leading to dry meat.
Achieving Crispy Bacon: For extra crispy bacon, you can broil the tenderloin for the last 2-3 minutes of cooking, watching it very carefully to prevent burning.
Make Ahead Option: You can prepare the stuffed and bacon-wrapped tenderloin up to one day in advance. Store it covered in the refrigerator, then bring it to room temperature for about 30 minutes before roasting.
Serving Suggestions: This dish shines with simple sides. Consider serving it with roasted asparagus, green bean casserole, garlic mashed potatoes, a wild rice pilaf, or a crisp garden salad to complete the meal.

Frequently Asked Questions (FAQ)

Q: Can I prepare the Bacon Wrapped Stuffed Pork Tenderloin in advance?

A: Yes! You can prepare the tenderloin, including stuffing and wrapping it with bacon, up to 24 hours in advance. Store it tightly covered in the refrigerator. On the day of cooking, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature for more even cooking.

Q: How do I know when the pork tenderloin is perfectly cooked?

A: The best way to ensure your pork is perfectly cooked and safe to eat is by using a meat thermometer. Insert it into the thickest part of the pork (avoiding the stuffing). The pork is done when it reaches an internal temperature of 145-150°F (63-66°C). Remember, the temperature will rise a few degrees as it rests.

Q: What if I don’t like chorizo or want a milder stuffing?

A: If chorizo isn’t to your taste, you can substitute it with cooked mild Italian sausage, ground chicken, or ground turkey seasoned with a pinch of paprika and garlic powder. For a milder flavor, you can also reduce or omit the green chiles and add sautéed bell peppers or herbs like thyme or rosemary instead.

Q: Can I cook this on a grill?

A: Absolutely! While the recipe is written for oven roasting, you can definitely adapt it for the grill. Preheat your grill to medium-high heat (around 400°F or 200°C) for indirect cooking. Place the tenderloin over indirect heat, close the lid, and cook for about 30-45 minutes, or until the internal temperature reaches 145-150°F, turning occasionally to crisp the bacon evenly. Finish with a quick sear over direct heat for extra crispiness if desired.

More Delicious Family Dinner Inspiration

If you loved this Bacon Wrapped Stuffed Pork Tenderloin, you’ll surely enjoy exploring these other fantastic dinner recipes that are perfect for any family meal:

Swedish Meatballs: Classic comfort food, rich and satisfying.
White Bolognese: A creamy, savory take on a traditional favorite.
Creamy Garlic Chicken Gnocchi: A delightful one-pan meal, quick and incredibly flavorful.

Bacon Wrapped Stuffed Pork Tenderloin

Author: MaryAnn Dwyer

Servings: 6 servings

Print Recipe

Transform your plain pork tenderloin into something spectacular with this Bacon Wrapped Stuffed Pork Tenderloin. The stuffing is an incredibly delicious mixture of cream cheese, cheddar cheese, green chiles and chorizo sausage. It’s an easy dinner that your family is sure to enjoy!

Prep Time: 20 minutesmins

Cook Time: 45 minutesmins

Total Time: 1 hourhr 5 mins

Ingredients

1 Tbsp. olive oil
3 fresh chorizo sausages
1 (8-oz.) package cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup canned diced green chiles
1 large pork tenderloin, or two smaller tenderloins
Salt and pepper, to taste
6-10 pieces bacon
1-2 Tbsp. BBQ rub (your favorite)
1/2 cup BBQ sauce or glaze, for brushing (optional)

Instructions

Preheat oven to 400 degrees F (200°C).
Remove fresh chorizo from casings. Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up, until no longer pink. Remove cooked sausage with a slotted spoon to a bowl.
Add softened cream cheese, shredded cheddar cheese, and chopped green chiles to the cooked chorizo. Stir until well combined. Set aside.
Butterfly your pork tenderloin by cutting a lengthwise slit down the center, being careful not to cut all the way through. Open it up like a book, cover with plastic wrap, and pound gently with a mallet or frying pan until it’s of even thickness (about ½-¾ inch).
Sprinkle the tenderloin with salt and pepper. Spread the cream cheese mixture in an even layer, leaving a one-inch border around the edges. If using one large tenderloin, use the entire mixture. If using two smaller tenderloins, distribute evenly. Tightly roll up the tenderloin starting from one of the longer sides.
Once rolled, place it seam-side down on a sheet pan. Carefully wrap bacon slices around it, tucking the ends underneath. (I used six slices for a large tenderloin.) Sprinkle bacon with your favorite BBQ rub.
Roast in the oven for approximately 40-45 minutes, or until bacon is crisp and pork reaches an internal temperature of 145-150 degrees F (63-66°C). For a glazed finish, brush with BBQ sauce during the last 10 minutes of cooking.
Let the tenderloin rest for 8-10 minutes before slicing and serving.

Notes

I used one large pork tenderloin for this recipe, but you can always split the filling and use two smaller pork tenderloins.
For a large pork tenderloin, I used 6 slices of bacon. If you opt for two smaller, you may use 4-5 slices of bacon per tenderloin; a one-pound package should suffice for either.
The rub I sprinkled on the outside was Meat Church’s Honey Hog BBQ, but feel free to use your favorite blend.
I also used Traeger’s Honey and Brown Sugar Glaze to brush my tenderloin, but again, use your preferred BBQ sauce or glaze.

Nutrition

Keyword: Bacon, cheddar cheese, chorizo, Comfort Food, pork tenderloin

Cuisine: American

Course: Main Dish

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