Bacon Stuffed Pork Tenderloin Recipe is great for bacon lovers and it serves 8 people, making it ideal for bigger groups.
Total Time: 1h 10min
- 1 pound thick sliced bacon
- 6 ounces of cream cheese
- 1 jalapeño, seeds removed and diced
- 1 teaspoon smoked paprika
- 2 pork tenderloins, 1 1/4 pounds to 1 1/2 pounds
- 2 tablespoons dark brown sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Cook the bacon over medium heat for about 5-6 minutes. The bacon should be mostly cooked, but not quite crispy. Transfer bacon to paper towels and pat dry. Set aside.
- In a medium bowl, combine the cream cheese, jalapeño and smoked paprika until well mixed. Set aside.
- Rinse each tenderloin and pat dry with paper towels. Butterfly the tenderloins by slicing them in half horizontally, stopping about 1/2” from the edge so that the two halves remain connected.
- Working with one tenderloin at a time, spread the tenderloin open on a cutting board. Cover the top with plastic wrap. Beginning in the center and working towards the edges, pound the tenderloin to ~1/2” thickness. (Tip: If you don’t have a kitchen mallet, I’ve found that a rolling pin works great…just make sure to wash it thoroughly when you’re done!)
- Trim any ragged edges of the tenderloin so that you are left with a rectangle about 10”x6”.
- With the long side of the tenderloin facing you, spread half of the cream cheese mixture evenly over the bottom half of the rectangle. Crumble half of the cooked bacon on top of the cream cheese. Repeat with the remaining tenderloin.
- Roll tenderloin away from you into a tight roll. (Tip: Use caution to not squeeze the stuffing out of the ends as you roll.)
- Place tenderloin seam side down on the cutting board. Using 5 evenly spaced pieces of kitchen twine, tie the tenderloin closed.
- In a small bowl, combine the brown sugar, salt and pepper. Rub half of this mixture evenly over the outside of each tenderloin.
- Preheat the grill on high heat until hot, about 10 minutes. Leave 1 burner on high, and turn off the other burners. (If using charcoal, just bank the hot coals up against one side of the grill.)
- Brush the grill grates with canola or vegetable oil and then place the tenderloins on the opposite side of the grill as the lit burner.
- Cook until an internal thermometer registers at least 140°, about 30-35 minutes, rotating pork after about 20 minutes.
- Transfer tenderloins to a cutting board, tent with foil and let rest for 5 minutes. Remove twine and slice into 1/2″ pieces.