Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin
Open the meat like a book so the tenderloins lie flat.
Recipe Summary Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin
This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.
Ingredients | Stuffed Pork Tenderloin Recipes With Spinach7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin3 tablespoons butter or margarine¼ cup apple cider¾ cup cornbread stuffing mix⅓ cup chopped red cooking apple (Rome, Jonathan)3 tablespoons dried cranberries2 tablespoons chopped pecans, toastedDirectionsHeat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.Carefully 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.Place 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.Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.Info | Stuffed Pork Tenderloin Recipes With Spinachprep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
TAG : Cornbread-Stuffed Bacon-Wrapped Pork TenderloinTrusted Brands: Recipes and Tips, Smithfield®,
