Bacon-Wrapped Stuffed Pork Tenderloin
Bacon-Wrapped Stuffed Pork Tenderloin with crispy bacon outside and tender pork inside! The stuffing of ground pork, vegetables, and bread is full of flavors that you’ll be craving for more. This recipe will guide you on how to stuff tons of pork into more pork and then wrap it in even more pork. Sound Good? Then let’s get cracking!
If you have seen my recipe on Lechon Pork Belly, the concept is somewhat the same. Instead of stuffing herbs and spices then rolling the pork slab, here it’s meat in meat in meat! This recipe is a Meat Lovers dream come true. I had seen this dish a couple of times in magazines and on-line and been dying to try it. Now that I made it and got approval from my husband and kids, I feel I should share it with you. This tenderloin makes for a great weekend meal for your family and friends.
This recipe delivers the full spectrum of pork flavor, especially when slathered with gravy. The sweet, salty meat is balanced perfectly with mild and buttery taste from the bread-soaked-milk mixed in the stuffing. Your taste buds will be brought to a whole new level of euphoric satisfaction that they’ve never before known. Enjoy this stuffed tenderloin with sides of mashed potatoes or steamed rice.
The secret ingredient is always LOVE
Tips for Bacon-Wrapped Stuffed Pork Tenderloin
- When preparing the pork tenderloin: Wash and pat dry the pork loin. Carefully cut the loin open lengthwise. You want to cut it 3/4 of the way through, leaving it attached…almost like a book.
Bacon-Wrapped Stuffed Pork Tenderloin
Ingredients
- 2 (400g) 800 grams pork tenderloin (you can use 1 which is bigger in size)
For stuffings
- 500 grams ground pork
- 2 tbsp cooking oil
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 1 carrot (cut in small cubes)
- ½ cup raisins (chopped)
- 3 tbsp cooking wine
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup bread (cut in pieces)
- 3 tbsp fresh milk
- 1 egg
Bacon Wrap
- 12 slices bacon
Instructions
- In a small bowl. Soak pieces of bread in fresh milk and set aside.
Making the stuffing
- Heat oil in a pot over medium heat. Saute garlic and onion until fragrant. Add carrots and cook for 3 minutes or until carrots are soft.
- Pour in cooking wine and let simmer for 3 minutes until wine odor dissipate. Add ground pork and saute until brown and cooked through.
- Add the raisins, salt, and pepper. Stir and let simmer for 5 minutes or until carrots and celery are completely cooked. Taste and adjust seasoning. Transfer in a bowl to cool.
- When the ground pork is cool to touch. Add bread-soaked-in-milk and egg. Mix until well combined. Set aside.
Preparing the pork tenderloin
- Trim off any excess fat that is surrounding the meat. Once the excess fat has been trimmed off, the silver skin must be removed.
- Placing a two overlapping cling film on a kitchen top or flat surface. Using a slender, sharp knife parallel to the surface, cut the tenderloin horizontally in half, starting on one long side and cutting almost all the way through to the opposite side, stopping about 1/2 inch from the edge. Open the piece of meat as you would a book.
- Do the same with the other tenderloin. Place the two pork loin side by side with the other one overlapping the other for about 1 inch.
- Place another cling film on top of the meat and pound it gently with the side of a heavy cleaver or with a kitchen hammer to make a rectangle uniformly about 1/2 inch thick.
Making the bacon-wrapped pork loin
- Season both sides with salt and pepper and spread the ground pork stuffing on top evenly.
- Carefully roll up the tenderloin along with the cling film at the bottom. Seal the cling film and roll some more to make the rolled pork firm. Chill in the refrigerator for 20 minutes.
- While waiting for the rolled pork you can prepare the bacon. Place cling film on a flat surface and lay out the bacon side by side with an overlapping each other. NOTE: Cling film should be longer than the bacon.
- Take the rolled pork from the fridge and carefully place it at the edge of the bacon lengthwise seam facing down. Holding the cling film, slowly roll up the bacon and pork until you get the other end. Then take sides of the cling film and roll some so the bacon will stick firmly.
- Take an aluminum foil about 12 inches in length and fold 3 times. Place the wrapped pork on top and lift the sides of the foil to cover the roast as shown in the photo. Tie up the roll with cooking twine to hold into place the bacon.
- Pre-heat oven at 190°C.
- Place the bacon-wrapped roast on a foil-covered roasting pan. Place in the oven and cook for 1 ½ hour at 190° C or until Cook until the pork registers 160 degrees on a meat thermometer placed about 2 inches into the center of the roast and the bacon is crispy.
- Remove from oven and place on a cutting board. Remove twine and carve into slices. Bon Appetit.
