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!

Prep Time20

Cook Time45

Total Time1

Course: Main Dish

Cuisine: American

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

Servings: servings

Calories: 703kcal

Author: MaryAnn Dwyer

Ingredients

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