Pork tenderloin is stuffed with a sweet sautéed apple mixture, wrapped in salty bacon, then roasted to tender perfection! This Bacon Wrapped Pork Tenderloin is an incredibly impressive looking dinner, but very easy to make.
Roasted Pork Tenderloin with Apples and Bacon
Like peanut butter and jelly or peas and carrots, apples and pork are another dynamic duo – they love one another. In this stuffed pork tenderloin recipe, apples are sautéed with onion and garlic, then kissed with fresh thyme and coated in a tangy balsamic sauce. This becomes the wonderful filling for the pork that is then wrapped in bacon. That’s right – ditch the cooking twine and wrap the pork loin in bacon instead.
Roasted until the bacon is crisp and the pork is tender, it is a showstopper meal. The good news is, it’s not hard to make at all!
Bacon Wrapped Pork Tenderloin Ingredients
Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Pork Tenderloin: You’ll need a 1 1/4 pound pork tenderloin. Remove the silver skin.
- Bacon: Purchase regular bacon, not thick cut.
- Apples: The best apples for sautéing are ones that will hold up to cooking with a firm-yet-tender texture. We like Granny Smith for tartness and Pink Lady for a sweeter variety. Both are great choices depending on your preference.
- Onion & Garlic: Sweet onion and freshly minced garlic adds wonderful aromatics and flavor.
- Olive oil: Used to sauté the onion and garlic, for richness and moisture.
- Balsamic vinegar: This vinegar has a rich, tangy complex sweetness with undertones of molasses.
- Dijon mustard: This type of mustard has a tangy, sharp, and strong flavor with a bit of spice. Stoneground can be substituted if that’s all you have.
- Seasonings: Salt, pepper, and fresh thyme.
How to Roast Pork Tenderloin
For this recipe, the tenderloin is kept whole, but cut lengthwise and pounded to an even thickness. It’s then stuffed with a delicious apple mixture and wrapped in strips of bacon before being transferred to the oven. So good!
How long to roast pork tenderloin? For this bacon wrapped stuffed pork tenderloin, it roasts in the oven for 20 to 25 minutes at 450 degrees F, or until an instant-read thermometer inserted into the center of the meat registers 145 degrees F and the bacon is brown and crisp.
To make this roast pork tenderloin recipe, scroll down to the printable recipe card and don’t miss the video below.
Tips for Success
This bacon-wrapped pork loin is nothing short of impressive and might sound fancy, but it’s actually quite easy to make. Not necessarily quick, but definitely not difficult. Here are some tips to ensure perfection:
- Butterfly the pork, but not all the way through: To butterfly the pork just means to cut down the loin lengthwise. But be very careful not to cut all the way through.
- Pound to an even thickness: After you’ve sliced the tenderloin, you’ll open it like a book and pound it to an even thickness with a meat tenderizer. Flattening it like this makes it easier to wrap it around the filling and also secure it with toothpicks as you wrap the bacon around it.
- Make sure the bacon is long enough to wrap around completely: The bacon slices are cut in half, but make sure they’re still long enough to wrap around the pork. As you wrap, you will remove the toothpicks.
- Don’t overcook: For optimal results, use an instant-read thermometer to ensure the pork isn’t overcooked and dry.
Make Ahead and Proper Storage
To make ahead: You can stuff the pork and wrap it in bacon up to a day ahead of time. Cover it tightly in plastic wrap and store in the fridge. Remove it from the fridge 1 hour prior to roasting, discard the plastic wrap, and proceed with the recipe instructions.
Storing leftovers: Any leftovers should be stored in an airtight container in the refrigerator and eaten within a couple days. We don’t recommend freezing this dish, since the apples and bacon will get mushy and unappetizing.
Side Dishes for Bacon Wrapped Pork Tenderloin
Stuffed with apples and wrapped with bacon, this is a hearty dish, but we still serve it with an additional side or two. It pairs wonderfully with roasted cabbage, baked sweet potato, roasted broccoli, or roasted asparagus. And you can’t go wrong with a simple side salad.
More Pork Recipes:
Bacon-Wrapped Pork Tenderloin
- 2 tablespoons extra-virgin olive oil
- 1 medium apple , peeled and cut into a very small dice (about 1 cup)
- 1/3 cup finely diced sweet onion
- 2 cloves garlic , minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper , to taste (about 1/8 teaspoon each)
- 1 to 1 1/4 pounds pork tenderloin
- 12 ounces bacon (8-10 strips), cut in half
- Preheat the oven to 450 degrees F. Lightly coat a rimmed baking sheet with nonstick spray; set aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the apple and onion; cook for 5 to 7 minutes, or until softened. Add in the garlic and thyme; sauté until fragrant, about 30 seconds. Remove from the heat and stir in the balsamic vinegar, mustard, salt, and pepper. Set aside to cool briefly.
- Remove the silver skin from the tenderloin, and trim off any excess fat. Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it into an even thickness.
- Spread the apple and onion mixture in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.
- Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet.
- Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145 degrees F and the bacon is brown and crisp. (If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon. Do not over-cook the pork.)
- Let the tenderloin rest for 5-10 minutes before cutting into slices.
- Slice and serve with some of the pan juices spooned over the top.
- NOTE: for visual aid, refer to the pictures within the article and watch the video. It's easy, I swear!