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Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Indulge in a savory Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin – simple yet satisfying.
Ingredients:
  • 7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
  • 1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
  • 3 tablespoons butter or margarine
  • 0.25 cup apple cider
  • 0.75 cup cornbread stuffing mix
  • 0.33333334326744 cup chopped red cooking apple (Rome, Jonathan)
  • 3 tablespoons dried cranberries
  • 2 tablespoons chopped pecans, toasted
Instructions:
  • Preheat oven to 375 degrees F. Slice 3 strips of bacon into 1/4-inch pieces and crisp in a saucepan over medium-high heat. Drain excess fat.
  • Pour off all but 1 tablespoon of the grease from the pan. Add butter and apple cider, then bring to a boil. Remove from heat and stir in cooked bacon, cornbread stuffing mix, apple, cranberries, and pecans. Add more cider if necessary to moisten the stuffing.
  • Lay the 4 remaining bacon slices spaced 2 inches apart down the center of a 15x10x1-inch baking sheet. Carefully slice down the center of the tenderloin, keeping it intact, and then place it flat on top of the bacon slices.
  • Fill the center of the tenderloin with the stuffing, then tightly wrap it with slices of savory bacon, making sure to overlap them on top. Secure the bacon in place by using wooden picks.
  • Bake for 40-45 minutes until the stuffing reaches an internal temperature of 160°F. Allow it to rest for 10 minutes before slicing.

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