Bacon Wrapped Stuffed Pork Loin Recipes

Steps:

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

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

Steps:

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