Bacon Wrapped Stuffed Pork Tenderloin Recipe: Complete Guide

If you’re looking for a centerpiece that tastes like a special-occasion showstopper but is easy enough for a relaxed weekend, this Bacon Wrapped Stuffed Pork Tenderloin is the one. It has everything going for it: juicy, tender pork; a savory, creamy filling; and crispy bacon that locks in flavor and moisture. Expect beautifully defined slices, a mouthwatering aroma as it roasts, and a balanced bite of smoky, herby richness. This is the kind of dish that feels restaurant-worthy but is comforting and homey too—perfect for gathering around the table with people you love.

What Makes This Bacon-Wrapped, Stuffed Tenderloin Irresistible

It’s a flavor trifecta: lean, tender pork; a velvety, garlicky spinach-and-mushroom filling; and a blanket of bacon that turns crackly in the oven. The bacon not only adds texture and smokiness, it also helps keep the pork juicy, so every slice is succulent. The filling is flexible—you can make it as creamy or as bright as you like—and the whole roast slices beautifully to reveal a pinwheel of color. Best of all, it’s surprisingly straightforward to prepare, with techniques you can use again and again. If you want a dish that looks impressive, tastes luxurious, and rewards you with leftovers, you’re in the right place.

What You’ll Need: Ingredients & Why They Matter

• Pork tenderloin (1 to 1.5 lb / 450–680 g) – The lean, tender centerpiece. Its mild flavor welcomes bold fillings and bacon’s smoky edge.
• Bacon (10–12 slices) – Wraps the roast, bastes it as it cooks, and gives a crisp, savory finish that protects the pork from drying.
• Fresh spinach (about 4 cups, loosely packed) – Adds color and moisture to the filling; wilts down to a tender, earthy layer.
• Mushrooms (8 oz / 225 g, finely chopped) – Build savory depth and a meaty texture in the stuffing.
• Sun-dried tomatoes (1/3 cup, drained and chopped) – Offer sweet-tart pops that cut through richness for balance.
• Goat cheese or cream cheese (4 oz / 115 g) – Creates a creamy, tangy base that helps the filling hold together.
• Parmesan, grated (1/4 cup) – Adds nutty umami and helps the filling set.
• Shallot or small onion (1, finely minced) – Provides gentle sweetness and aroma to the sautéed filling.
• Garlic (3 cloves, minced) – Bright, savory backbone that wakes up the filling.
• Fresh thyme or rosemary (1 tbsp, chopped) – Herbal note to lift the richness.
• Dijon mustard (1 tbsp) – A little tang to sharpen flavors and tie the filling together.
• Olive oil (1 tbsp) – For sautéing the vegetables and carrying flavors.
• Breadcrumbs or panko (2–4 tbsp, optional) – Helps absorb moisture if your filling feels loose; skip for low-carb.
• Smoked paprika (1 tsp, optional) – Adds warmth and a subtle smoky layer under the bacon.
• Kosher salt & freshly ground black pepper – Essential seasoning for balance and brightness.
• Toothpicks or kitchen twine – Keeps the roll tight so the stuffing stays put.

From Prep to Plate: Step-by-Step Directions

1. Preheat and prep your pan. Heat the oven to 400°F (200°C) with a rack in the center. Line a baking sheet with foil and set a rack on top, or use an oven-safe skillet. This helps the bacon crisp evenly.
2. Butterfly the tenderloin. Trim any silver skin. Slice down the length of the tenderloin, stopping about 1/2 inch from the bottom so it opens like a book. Cover with plastic wrap and gently pound to an even 1/2-inch thickness for easy rolling.
3. Season the pork. Sprinkle both sides with salt, pepper, and smoked paprika (if using). Seasoning inside and out ensures every bite is flavorful.
4. Make the filling. Warm olive oil in a skillet over medium heat. Add shallot and mushrooms with a pinch of salt; cook until the mushrooms release their moisture and start to brown, about 5–7 minutes. Stir in garlic for 30 seconds. Add spinach and cook just until wilted. Transfer to a bowl to cool slightly.
5. Finish the filling. Stir in goat cheese (or cream cheese), Parmesan, sun-dried tomatoes, Dijon, and herbs. If the mixture seems loose or wet, fold in 2–4 tablespoons breadcrumbs. Taste and adjust salt and pepper.
6. Fill and roll. Spread the filling evenly over the pork, leaving a 1-inch border on all sides. Starting from a long side, roll the pork into a snug log. Secure with toothpicks or tie with twine every 2 inches.
7. Wrap with bacon. On a piece of parchment, slightly overlap bacon slices to form a rectangle as wide as the pork log. Lay the pork seam-side down on the bacon, then lift the parchment to wrap the bacon around. Tuck or trim any excess; secure ends with toothpicks if needed.
8. Sear for a head start (recommended). Heat a dry, oven-safe skillet over medium-high. Place the bacon-wrapped pork seam-side down and sear 2–3 minutes to set the bacon. Rotate to lightly brown on a few sides. This jump-starts crisping and adds color.
9. Roast to juicy perfection. Transfer the skillet to the oven (or move to your rack-lined sheet). Roast 20–25 minutes, or until an instant-read thermometer in the thickest part reads 140°F (60°C). Bacon should be mostly crisp.
10. Rest and carryover cook. Move the pork to a cutting board and tent loosely with foil. Rest 10 minutes; the temperature will rise to about 145°F (63°C), the sweet spot for juicy, blush-pink pork.
11. Optional quick pan sauce. While the pork rests, place the skillet over medium heat. Deglaze with 1/2 cup chicken broth (and a splash of white wine, if you like), scrape up browned bits, whisk in 1 tsp Dijon, and reduce slightly. Off heat, swirl in 1 tbsp butter. Season to taste.
12. Slice and serve. Remove twine or toothpicks. Slice into 1-inch rounds with a sharp knife so each piece shows that pretty spiral. Serve with pan sauce or your favorite sides.

Timing & Preparation Details

• Active prep: 25–30 minutes (including butterfly, sautéing the filling, and assembly)
• Cook time: 25–35 minutes (sear + roast, depending on thickness and oven)
• Rest time: 10 minutes (crucial for juiciness)
• Total time: About 1 hour (a touch more if you take your time with assembly)
• Ready to enjoy when: The internal temperature hits 145°F (63°C) after resting and the bacon is crisp to your liking.

Make-ahead: You can assemble the wrapped tenderloin up to 24 hours in advance. Cover and refrigerate. Let it sit at room temperature for 20–30 minutes while the oven preheats, then roast as directed.

Pro Tips to Nail It Every Time

• Keep the filling thick, not runny. Let it cool briefly, and use a spoonful of breadcrumbs if it seems wet. A firmer filling stays inside the roll.
• Don’t overstuff. A thin, even layer is best—too much filling will squish out as you roll and slice.
• Stretch the bacon slightly as you wrap. A gentle stretch helps it adhere and crisp more evenly.
• Thermometer = guaranteed success. Aim for 140°F (60°C) before resting to avoid overcooking; carryover heat brings it to 145°F (63°C).
• Need extra crisp? Broil for 1–2 minutes at the end, watching closely so the bacon doesn’t burn.
• Season inside the roll. A bit of salt and pepper on the butterflied pork ensures the interior isn’t bland, even under that bacon blanket.
• Use parchment for the bacon wrap. It makes flipping, lifting, and wrapping cleaner and quicker.
• Flavor swaps are welcome. Try sautéed apples and sage, or roasted red peppers and mozzarella for a different twist.

Nutritional Snapshot (Approximate, Per Serving of 6)

• Calories: ~420
• Protein: ~39 g
• Carbohydrates: ~5 g
• Fat: ~23 g
• Fiber: ~1 g
• Sugar: ~2 g
• Sodium: ~780 mg

Values will vary with bacon thickness, cheese choice, and exact amounts. If you’re tracking closely, weigh ingredients and calculate based on your specific brands.

Questions Cooks Often Ask

Can I assemble this a day ahead?

Yes. Assemble the stuffed and wrapped tenderloin, cover tightly, and refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes while your oven heats, then roast as directed.

What can I use instead of goat cheese?

Cream cheese is the simplest swap for the same creamy texture. Ricotta (drained) works for a lighter filling, and Boursin or herbed cream cheese adds built-in flavor.

How do I know when the pork is done?

Use an instant-read thermometer. Pull it at 140°F (60°C) and let it rest to 145°F (63°C). The bacon should be crisp, and the juices should run slightly rosy but clear.

A Warm Send-Off: Bringing It All to the Table

There’s something special about a dish that looks as beautiful as it tastes. This Bacon Wrapped Stuffed Pork Tenderloin delivers those satisfying slices, the crisped bacon crown, and a filling that makes every bite feel thoughtful and complete. It’s the kind of meal that invites people to linger a little longer, share another story, and maybe reach for one more slice. With a few simple techniques and a little patience, you’ll have a centerpiece that’s both impressive and comforting. I hope you enjoy making—and sharing—it as much as you enjoy eating it.