Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Serves: 2


  • 1 Smithfield Peppercorn & Garlic Marinated Fresh Pork Tenderloin
  • 7 slices Smithfield Thick Cut Bacon, divided
  • 3 tablespoons butter or margarine
  • 1/4 cup apple cider
  • 3/4 cup cornbread stuffing mix
  • 1/3 cup chopped red cooking apple (i.e., Rome, Jonathan)
  • 3 tablespoons dried cranberries
  • 2 tablespoons chopped pecans, toasted


  1. Heat oven to 375°F. Cut 3 slices bacon into ¼-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  2. 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 additional cider to moisten stuffing.
  3. 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.
  4. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  5. Bake 40 to 45 minutes until internal temperature of stuffing reaches 160°F. Let stand 10 minutes before slicing.