Bacon-Wrapped Stuffed Pork Tenderloin


Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.

Photography Credit: Sally Vargas

The Trick to Stuffed Pork Tenderloin Recipes: Bacon

Making stuffed pork tenderloin recipes are easier than you may think and they make a terrific party dish, especially around the holidays.

Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Plus everything is better with bacon, right?

Bacon-Wrapped Pork Loin Tips

This bacon-wrapped pork loin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set.

  • Either fresh or day-old bread is fine to use for the stuffing portion of this recipe. Just don’t be tempted to substitute store-bought breadcrumbs; they don’t have the right flavor or texture for this dish.
  • Butterflying the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just be careful not to cut all the way through!
  • Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.

If you think of pork tenderloin as dry and bland, then you have to try this stuffed bacon wrapped pork loin recipe. Filled with herby stuffing and wrapped with bacon, you will definitely have something to write home about.

Bacon-Wrapped Stuffed Pork Tenderloin Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 1 medium apple, peeled and cut into small dice (about 1 cup)
  • 1/4 medium yellow onion, finely chopped (about 1/3 cup)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 8 to 10 strips of bacon (about 12 ounces), cut in half


1 Heat the oven to 450F. Have on hand a rimmed baking sheet.

2 Make the stuffing: In a skillet over medium heat, heat the oil. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. You should have about 1/2 cup of breadcrumbs.

Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. Set aside to cool briefly.

3 Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness.

4 Stuff the tenderloin: Spread the stuffing in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

5 Wrap the bacon slices around the meat: Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet. 

6 Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.

7 Let the tenderloin rest for 10 minutes before cutting into slices. Serve with the pan juices spooned over top if desired.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Bacon-Wrapped Stuffed Pork Tenderloin on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

20 Comments / Reviews

No ImageBacon-Wrapped Stuffed Pork Tenderloin

Did you make it? Rate it!

  • Stephanie

    Made this tonight for dinner. Yum! Ended up doubling the recipe since there were two tenderloins in the package. The first one I cut the bacon in half, as suggested in the recipe. I thought “well, it doesn’t go all the way around. I think it’s better to use full strips and overlap them.” So, did that on the second. The problem with that is that the “underneath” bacon doesn’t get crispy (duh). Ok, not a serious problem, but the texture of crispy bacon is nicer. Next time I will not overlap long pieces of bacon. And I will make a little more stuffing to serve along side.


  • Wayne

    This is a go to recipe for me. My 8 ear-old Grandson doesn’t eat onions, so I leave the dressing out of a section and stuff this with more bacon. Everyone loves it! Thanks Sally!


  • Gabrielle

    This was AMAZING!!! My family and I would give it 6 stars if that was an option :)


  • Cecil

    Very easy to make and as you can see very juicy. I made two and both were all eaten by four of us. This is deffently a keeper.


  • Gerardo Diaz

    The best recipe I’ve ever made.
    The combination between the bacon and stuffing is perfectly balanced.


View More
bacon wrapped pork loin served on platter with applesBacon-Wrapped Stuffed Pork Tenderloin