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Stuffed Pork Tenderloin Wrapped in Bacon
Elevate your roast dinner with this Stuffed Pork Tenderloin Wrapped in Bacon. This recipe features a succulent tenderloin butterflied and filled with a savory sauté of crisp apples, fresh sage, and tangy Dijon mustard. Wrapped tightly in smoky bacon and roasted at high heat until golden and crispy, every slice delivers the perfect balance of sweet and salty. Whether you’re using a premium cut from Eric Lyons or your local butcher, this 145°F-perfect pork is a guaranteed showstopper.
Shopping list
- 550-600g Pork Tenderloin
- 10-12 slices of Streaky Bacon, or enough to cover the tenderloin
- 1 Red/Sweet Apple – peeled & finely diced
- 1 small White Onion, finely diced
- 1 small rib of Celery, finely diced
- 1 large clove of Garlic, finely diced
- 2 tbsp Butter
- 1-2 tbsp Chicken Stock (can just sub water if you don't have stock)
- 1 tbsp finely diced Fresh Sage
- 1 tsp finely diced Fresh Thyme
- 2 tsp Dijon Mustard
- 150g Fresh Breadcrumbs
- Salt & Pepper, to taste
Method
1
In a pan over medium heat melt 2 tbsp butter, then add in onion and celery. Fry until soft and just about starting to take on colour, then add in apple, garlic, sage and thyme. Continue frying until the apple begins to soften, then stir in 2 tsp dijon mustard.
2
Add in breadcrumbs and a good pinch of salt and pepper. Stir to combine, then stir in 1-2 tbsp stock or water, just until it begins to stick together ever-so-slightly. A little tacky if you will. Place pan to one side.
3
Grab your pork tenderloin and lay it on a chopping board. Slice lengthways through the centre around halfway down, then open up the tenderloin so it's even thickness OR get one of the servers at Eric Lyons to slice your Tenderloin for you. Flip it over then lay a sheet of cling film over and pound until around half an inch thick. You want it fairly thin, but not so thin it starts breaking apart. Remove cling film.
4
Lay over strips of bacon from one end right to the other, overlapping very slightly as needed. Place fresh cling film back on top, then press down and secure around the edges of the chopping board. Carefully flip it over so the clingfilm is on the work surface and the pork is on top. Season with a good pinch of salt and pepper.
5
Add the stuffing in a row towards the bottom of the tenderloin (side closest to you). Tightly roll just the tenderloin, then bring back to the start of the bacon and tightly wrap the rolled tenderloin in bacon. Secure with toothpicks if the seam looks loose.
6
Place seam-side-down in a baking tray and roast at 220C for around 35mins, or until the centre of the meat hits 145F. Timings will vary slightly depending on the thickness of the tenderloin so I recommend using a thermometer.
7
Rest for 3-5mins, then slice up and enjoy!
Ingredients
550 g Pork Tenderloin
12 slices of Streaky Bacon
1 Red/ Sweet Apple
1 small White Onion
1 clove Garlic
2 tbsp Butter
2 tbsp Chicken Stock
1 tbsp finely diced Fresh Sage
1 fl oz finely diced Fresh Thyme
2 tsp Dijon Mustard
150 g fresh Breadcrumbs
Salt to taste
Pepper to taste