Bacon Wrapped Tenderloin with Cornbread Stuffing
Total Time1 hr 5 mins
Skill LevelIntermediate
Servings4
Total Time1 hr 5 mins
Skill LevelIntermediate
Servings4
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Key IngredientPremium Thick Cut Bacon 12oz.About
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
7 Slices Farmer John® Thick Cut Bacon, Divided 1 Pork Tenderloin 3 Tbsp. Butter Or Margarine 1/4 Cup Apple Cider 3/4 Cup Cornbread Stuffing Mix 1/3 Cup Chopped Red Cooking Apple (Ie: Rome, Jonathan) 3 Tbsp. Dried Cranberries 2 Tbsp. Chopped Pecans, Toasted
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Heat oven to 375°F. Cut 3 slices bacon into ¼-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
2Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
3Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
4Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
5Bake 40 to 45 minutes until internal temperature of stuffing reaches 160ºf. Let stand 10 minutes before slicing.
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