Bacon Wrapped Stuffed Pork Tenderloin
This Bacon Wrapped Stuffed Pork Tenderloin is proof you don’t need a ton of ingredients or time to make something memorable for the holidays. It's easy, impressive, and honestly, downright delicious. Pork tenderloin is filled with a creamy, jalapeño-studded center, wrapped in bacon, and baked to crispy, juicy perfection.
Servings: 6
Ingredients
- 1 pork tenderloin about 1 ½ pounds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese softened
- 1 ½ teaspoons Tony’s seasoning
- 1-2 jalapeño peppers seeded and finely diced, optional
- 12 ounces regular-cut bacon
- 1 tablespoon brown sugar optional
- Fresh parsley finely chopped, optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
- Cut the pork tenderloin lengthwise down the middle, stopping about ½ inch from the bottom to leave it intact and ½ inch from the ends. Pound the pork with a meat mallet until it is an even ½-inch thickness. Sprinkle with salt and black pepper.1 pork tenderloin, ½ teaspoon salt, ¼ teaspoon black pepper
- In a medium bowl, mix the cream cheese, Tony’s seasoning, and jalapeños (if using) until smooth. Spread the mixture down the center of the tenderloin, leaving the last ½ to 1 inch unfilled.8 ounces cream cheese, 1 ½ teaspoons Tony’s seasoning, 1-2 jalapeño peppers
- Wrap the pork around the filling and secure with toothpicks in three places. It's okay if it does not perfectly seal. Starting at one end, wrap the bacon strips tightly around the pork loin, overlapping slightly. Tuck the ends of the bacon under the tenderloin where possible; otherwise, secure with the toothpicks. Use enough bacon to fully cover the pork loin. If excess cream cheese oozes out, gently remove and discard it.12 ounces regular-cut bacon
- If desired, sprinkle the wrapped pork loin with brown sugar and pat lightly to adhere. Place the wrapped pork on the wire rack on the prepared baking sheet.1 tablespoon brown sugar
- Bake for 40-45 minutes, or until the bacon is crispy and the pork reaches an internal temperature of 145°F.
- Let the pork rest for 10 minutes before removing the toothpicks, slicing, and serving with parsley, if desired.Fresh parsley
Video
Notes
- Bacon: Use regular-cut bacon, not thick-cut, as it won’t fully wrap the pork loin and will take longer to cook.
- Jalapeños: Adjust the amount or omit entirely for a milder flavor. For a tangier bite, try using pickled jalapeños or even pepperoncinis.
- Wire rack: Using a wire rack when baking is a game-changer for getting that bacon on the bottom of the pork tenderloin super crispy. If you don’t have a wire rack, you can bake it directly on a parchment paper-lined baking sheet instead. Just skip the aluminum foil—the bacon will stick!
- Internal temperature: A thermometer is essential for ensuring the pork is cooked to 145°F without overcooking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain the bacon's crispiness. If reheated in the microwave, the bacon may become soggy.
Nutrition
Calories: 743kcal | Carbohydrates: 6g | Protein: 72g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 272mg | Sodium: 846mg | Potassium: 1373mg | Fiber: 1g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 4mg
