Bacon Wrapped Stuffed Pork Tenderloin

Transform your plain pork tenderloin into something spectacular with this Bacon Wrapped Stuffed Pork Tenderloin. The stuffing is an incredibly delicious mixture of cream cheese, cheddar cheese, green chiles and chorizo sausage. It’s an easy dinner that your family is sure to enjoy!

Step-By-Step Instructions

The first step is to remove your fresh chorizo from the casings and cook in a skillet. Once the sausage is cooked through you’ll add it to your softened cream cheese, shredded cheddar cheese and chopped green chiles and then set aside.

Next up, you’ll butterfly your pork tenderloin by cutting a lengthwise slit down the center of the tenderloin, making sure not to all the way through. You’ll open it up like a book and cover with plastic wrap and pound it gently with a mallet or the bottom of a frying pan until it is of even thickness.

You will sprinkle the tenderloin with salt and pepper and then spread the cream cheese mixture in a nice even layer, leaving a border around the edges of about one inch. If you are using one large tenderloin use the entire mixture, if you are using two smaller tenderloins, evenly distribute amongst both. Then you will tightly roll up the tenderloin starting one of the longer sides.

Once the tenderloin is rolled, place it seam-side down on a sheet pan and carefully wrap your bacon slices around it making sure the ends of the bacon slices are under the loin. I used six slices to wrap my large pork tenderloin.

Sprinkle the bacon with some of your favorite BBQ rub and roast in your oven until the internal temp is 145-150 degrees F, then let it rest for 8-10 minutes before slicing and serving

You can finish with a brushing of your favorite BBQ sauce, if desired.

So if you’re looking to spice things up next time you want to serve pork, this bacon wrapped stuffed tenderloin is a sure way to do it! I just know you’ll enjoy the stuffing mixture. It’s creamy and cheesy with a nice zesty kick from the chorizo and chopped chiles.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Bacon Wrapped Stuffed Pork Tenderloin

Author: MaryAnn Dwyer

Servings: 6 servings

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Transform your plain pork tenderloin into something spectacular with this Bacon Wrapped Stuffed Pork Tenderloin. The stuffing is an incredibly delicious mixture of cream cheese, cheddar cheese, green chiles and chorizo sausage. It's an easy dinner that your family is sure to enjoy!

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

  

1x2x3x

• 1 Tbsp. olive oil
• 3 fresh chorizo sausages
• 1 8-oz. package cream cheese
• 1 cup shredded cheddar cheese
• 1/4 cup canned diced green chiles
• 1 large pork tenderloin, or two smaller tenderloins
• salt and pepper
• 6-10 pieces bacon
• 1-2 Tbsp. BBQ rub
• 1/2 cup BBQ sauce, for glazing

Instructions

 

• Preheat oven to 400 degrees F.
• The first step is to remove your fresh chorizo from the casings. Add your olive oil to a large skillet and heat over medium-high heat. Add the chorizo and cook until no longer pink. Remove the sausage with a slotted spoon to a bowl.
• Add the softened cream cheese, shredded cheddar cheese and chopped green chiles to the cooked chorizo and stir until well combined. Set aside.
• Butterfly your pork tenderloin by cutting a lengthwise slit down the center of the tenderloin, making sure not to all the way through. You'll open it up like a book and cover with plastic wrap and pound it gently with a mallet or the bottom of a frying pan until it is of even thickness.
• Sprinkle the tenderloin with salt and pepper and then spread the cream cheese mixture in a nice even layer, leaving a border around the edges of about one inch. If you are using one large tenderloin use the entire mixture, if you are using two smaller tenderloins, evenly distribute amongst both. Then you will tightly roll up the tenderloin starting at one of the longer sides.
• Once the tenderloin is rolled, place it seam-side down on a sheet pan and carefully wrap your bacon slices around it making sure the ends of the bacon slices are tucked under the loin. I used six slices to wrap my large pork tenderloin.

  Sprinkle the bacon with some of your favorite BBQ rub and roast in your oven for roughly 40-45 minutes until the bacon is crisp and the pork is cooked through to a temperature of 145-150 degrees F. Let it rest for 8-10 minutes before slicing and serving

  You can finish with a brushing of your favorite BBQ sauce, if desired.

Notes

I used one large pork tenderloin for this recipe, but you can always split the filling and use two smaller pork tenderloins.

For the large pork tenderloin I used 6 slices of bacon. If you opt for two smaller you may end up using 4-5 slices of bacon per tenderloin, so just purchase a one pound package and use the remainder for breakfast.

The rub I sprinkled the outside of my tenderloin with was Meat Church's Honey Hog BBQ, but you can use your favorite.

I also used Traeger's Honey and Brown Sugar Glaze to brush my tenderloin with, but again, use your favorite.

Nutrition

Calories: 703kcal | Carbohydrates: 11g | Protein: 76g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 965mg | Potassium: 1414mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 4mg

Keyword: Bacon, cheddar cheese, chorizo, Comfort Food, pork tenderloin

Cuisine: American

Course: Main Dish

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