Bacon Wrapped Stuffed Pork Tenderloin

Name: Bacon Wrapped Stuffed Pork Tenderloin
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices bacon; 3 slices bread, torn into small pieces; 59 milliliters butter, melted; 1 stalk celery, chopped fine; 4 servings salt and ground black pepper to taste; 1 medium onion, chopped fine; 1 pork tenderloin; 3 Tbsps poultry seasoning

Bacon Wrapped Stuffed Pork Tenderloin might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 101g of protein, 42g of fat, and From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.

Ingredients you will need

Pork

Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.

Ingredients you will need

Seasoning

Pork

Salt And Pepper

Bacon

Black Pepper

Butter

Celery

Bread

Onion

Wrap

Equipment you will use

Toothpicks

Bowl

Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

Ingredients you will need

Stuffing

Pork

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

6slices

bacon 3slices

bread, torn into small pieces 59milliliters

butter, melted 1stalk

celery, chopped fine 4servings

salt and ground black pepper to taste 1medium

onion, chopped fine 1

pork tenderloin 3Tbsps

poultry seasoning

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.