Delicious Bacon-Wrapped Stuffed Pork Tenderloin Recipe

We're going to be discussing how to prepare a delicious bacon-wrapped stuffed pork tenderloin. 

Recipe-Wrapped Stuffed Pork Tenderloin 

Tonight, we're preparing a succulent bacon-wrapped stuffed pork tenderloin. Start by pre-cooking bacon at 180°F to ensure crispiness. Prepare the pork tenderloin by butterflying and pounding it flat for easy stuffing. Mix 8 oz cream cheese with 2 cups shredded Gouda, season with pepper and salt, and spread over the tenderloin. Create a bacon lattice, roll the tenderloin with cheese mixture inside, and wrap with bacon. Grill at 180°F for 1 hour, then increase to 250°F until the internal temperature reaches 150°F. Let it rest for 10 minutes before slicing. Enjoy a flavorful, crispy delight!

Preparing the Bacon

Hello everyone! Let's get started. I’m going to walk you through the steps of this process. We’ll begin with the bacon. I always like to pre-cook my bacon a bit to render out some of the fat and help ensure a crispy texture on the finished product.

Place the bacon on the grill at 180°F and cook until you see it start to glisten.

Preparing the Pork Tenderloin

Now, let’s move on to the pork tenderloin. Often, pork tenderloins come in packs of two. Open the vacuum-sealed package and remove one tenderloin. You can save the second one for another meal if you’d like.

Rinse the pork tenderloin thoroughly. Then, cut it lengthwise to butterfly it, spreading it out flat. Use a meat mallet or tenderizer, or even a heavy skillet, to pound the pork tenderloin into an even, flat piece. This will make it easier to stuff with your cheese mixture.

Making the Cheese Mixture

Next, let’s prepare the cheese mixture. Combine 8 ounces of cream cheese with 2 cups of shredded Gouda. I recommend letting the cream cheese sit out for at least an hour before using it to soften. This makes it easier to mix.

Add about a teaspoon of pepper and a bit of salt. If you’re unsure, start with half a teaspoon of salt and adjust to taste. Mix everything together and set it aside.

Creating the Bacon Lattice

Now we’ll create the bacon lattice, also known as a bacon weave. Lay out the bacon strips in a straight line. Take one strip of bacon and place it perpendicular to the other strips. Weave the bacon over and under each other, creating a lattice pattern.

This technique helps the bacon adhere to the pork tenderloin better, ensuring a great presentation and ensuring everyone gets a bite of bacon.

Assembling the Pork Tenderloin

With the bacon lattice ready, spread the cheese mixture evenly over the pork tenderloin. You can square it up to match the width of your bacon lattice for a neater presentation, although some may prefer to leave it without bacon for a different look.

After spreading the cheese mixture, sprinkle some breadcrumbs on top. The breadcrumbs act as a binder, helping to keep the cheese mixture inside the tenderloin while cooking.

Roll up the pork tenderloin tightly with the cheese mixture inside. If desired, secure it with toothpicks. Season the rolled tenderloin with a base layer of Traeger’s SPG seasoning, followed by Smoke and Brothers’ Butt the Kitchen Sink seasoning.

Lay the bacon weave on a flat surface and place the stuffed pork tenderloin on top. Roll the bacon weave around the tenderloin. You can use toothpicks here as well, but remember where you placed them to avoid any surprises for your guests.

Grilling the Stuffed Pork Tenderloin

Now it’s time to head to the grill. Set the grill to 180°F and carefully transfer the bacon-wrapped stuffed pork tenderloin onto the grill. Be gentle to keep the bacon weave intact.

Cook at 180°F for one hour, then increase the temperature to 250°F.

After cooking at 250°F for some time, check the temperature of the pork tenderloin. You’re aiming for an internal temperature of about 150°F.

Once it reaches the desired temperature, remove it from the grill. You could place foil underneath to catch any cheese that might ooze out.

Resting and Serving

Back inside, let the bacon-wrapped stuffed pork tenderloin rest for about 10 minutes before slicing. Resting allows the juices to redistribute, making the meat more flavorful.

What is the Difference Between Pork Loin and Pork Tenderloin?

Pork loin and pork tenderloin are different cuts of meat. Pork loin is a larger, wider cut from the back of the pig and can be roasted or grilled in larger pieces. Pork tenderloin is a smaller, leaner cut from the muscle that runs along the spine, known for its tenderness and quick cooking time. Pork loin is typically used for roasting or grilling, while tenderloin is ideal for quicker, high-heat methods like searing or grilling.

How Do You Keep Pork Tenderloin Moist in a Smoker?

To keep pork tenderloin moist in a smoker, start by brining the meat for several hours to enhance moisture and flavor. Use a smoker temperature between 225°F and 250°F, and avoid overcooking. Baste the tenderloin periodically with a marinade or apple juice to maintain moisture. Rest the meat after smoking to allow the juices to redistribute before slicing.

Is It Better to Sear Pork Tenderloin Before Roasting?

Searing pork tenderloin before roasting can enhance its flavor and create a delicious crust. The high heat of searing caramelizes the surface, adding depth to the taste. After searing, roast the tenderloin in the oven to finish cooking. This method helps lock in juices and improves overall texture.

Is It Better to Cook Pork Tenderloin Fast or Slow?

Pork tenderloin is best cooked quickly at high temperatures to maintain its tenderness and juiciness. Cooking it fast, whether by searing or grilling, helps to preserve the meat's moisture. Slow cooking methods can dry out tenderloin, as it is a lean cut with less fat to keep it moist during prolonged cooking.

What is the Best Method of Cooking Pork Tenderloin?

The best method for cooking pork tenderloin is to use high-heat techniques like grilling, roasting, or searing. These methods quickly cook the lean meat while preserving its tenderness. For added flavor, consider marinating or seasoning the tenderloin before cooking. Aim for an internal temperature of 145°F for optimal juiciness and texture.

Should I Wrap Pork Tenderloin in Foil When Smoking?

Wrapping pork tenderloin in foil when smoking is optional. Foil can help retain moisture and prevent the meat from drying out, especially during longer smoking sessions. However, if you prefer a crispy exterior, you might want to smoke the tenderloin unwrapped and use a marinade or basting technique to keep it moist.

From our family to yours, bacon-wrapped stuffed pork tenderloin is what's for dinner.