Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce--So easy with only 4 ingredients. A real man-pleaser!

Looking for an easy recipe for a special dinner or celebration meal?  May I suggest you pin or print this one. With only 4 ingredients (pepper doesn’t count), you won’t even need a recipe after making it the first time. Furthermore, your guests are going to feel extra blessed when you bring this gorgeous Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce to the table.

Consider yourself warned about the come-hither aroma wafting from your oven as this bakes.  I promise you. Every man, woman, and child within whiffing distance of your kitchen will be begging for a sample. The bacon combined with raspberry chipotle sauce and pork makes for an exquisite sweet, salty, smoky flavor.

About the cream cheese stuffing (which is not at all difficult to accomplish), consider it a built-in condiment. The contrast between the mild and creamy cheese, the crispy bacon, and the sweet and spicy sauce will have your taste-buds begging for more.

A big thanks to my friend Scooter, of Scooter’s Spaghetti fame, who shared this recipe with me a couple weeks ago. My husband went crazy for it. I recently served it to my sister who was in town from Alabama with her husband, and they also pronounced it a winner. I hope you and the people you are cooking for will, too.

 

Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce--So easy with only 4 ingredients. A real man-pleaser!

NOTES:

1. I highly recommend covering your pan or baking dish with foil (include the sides). You’ll thank me when it comes time to do the dishes.

2. Don’t use thick-sliced bacon. If you live near a Braum’s store, you might try their bacon. It cooks up beautifully. (It also microwaves nicely for a BLT.)

3. I didn’t specify amounts on the raspberry chipotle sauce. Go sparingly if you don’t like a lot of spicy heat. Be generous if you do. Serve with extra sauce on the side if you live in Texas. I have only tried Fischer and Wieser raspberry chipotle sauce because I’ve been told it’s the best.

4. The recipe serves 3-4 carnivores but is easily doubled, tripled, or more.

5. Put your dinner over the top by serving homemade slider buns to make miniature sandwiches. My Favorite Dinner Rolls or Sweet Potato Dinner Rolls come to mind.

Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce

 

Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce
 
Author:
Recipe type: entree
Serves: 3-4 servings
Ingredients
  • 4 slices bacon (not thick sliced)
  • 1 pork tenderloin, 1 to 1-1/2 pound
  • 4 ounces cream cheese
  • Half of a 15.75 ounce bottle of raspberry chipotle sauce
  • Freshly ground pepper
Instructions
  1. Cover small cookie sheet or shallow baking dish or pan with foil, preferably non-stick. Be sure foil goes up and over the sides with no seams. You will thank me when it comes time for clean-up.
  2. Lay 4 slices of bacon on cookie sheet with space the width of bacon between each strip. See picture above.
  3. Carefully trim any fat or silverskin from tenderloin.
  4. Butterfly tenderloin down the middle, cutting about ¾ of the way through the meat. Lay it out on top of bacon.
  5. Place cream cheese down the middle. Cover with raspberry chipotle sauce.
  6. Fold tenderloin back up so that cream cheese is enveloped and wrap tenderloin with bacon. Tuck the ends under. Use extra bacon if necessary to cover tenderloin.
  7. Season with freshly ground pepper.
  8. Baste entire bacon-wrapped tenderloin with enough raspberry chipotle sauce to cover but not so much that it drips excessively onto the cookie sheet.
  9. Bake in 300 degree F oven for 2-3 hours. Begin checking at 2 or even before if your tenderloin is small and/or your bacon is really thin. Bacon should be well-cooked and evenly browned all over.
  10. After removing from the oven, cover loosely with foil and allow to rest 5-10 minutes before slicing.

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Southwestern Eggplant Dressing--Serve as a vegetarian entree or add sausage on the side for meat lovers

We’ve been binge-watching the TV series Heartland the past few cold, winter days. Unlike Downton Abby where the elderly Dowager Countess of Grantham seems to get the best lines, the young neighbor girl Mallory often offers opinions no adults would dare speak. For example:  “What is this stuff?” as she looks down at her plate. When told it was Shepherd’s Pie, she remarked, “It looks more like something the shepherd stepped in.”

I hope this doesn’t look that bad, but I admit cooked eggplant is the opposite of photogenic. Is there a word for that? Can somebody help me? In ultrasound, we call it “ultrasound ugly.” Maybe we could call eggplant “food ugly.”

But I won’t let the unfortunate appearance of eggplant keep me from eating it. If you are tired of green beans, broccoli, and carrots, you might try eggplant in this scrumptious vegetable casserole. I only call it dressing because it includes cornbread crumbs. You could just as easily use rice or quinoa in place of the cornbread.

Southwestern Eggplant Dressing

I’m not a fan of boiled eggplant as called for in so many eggplant recipes. I much prefer to grill it using a grill pan so it doesn’t get mushy. In the absence of a grill pan, saute the eggplant in a skillet brushed with olive oil.

Southwestern Eggplant -- when grilled in a grill pan or skillet, eggplant doesn't get soft and mushy like it does when boiled.

I am always looking for ways to trim calories so I’m rather sparing with the cheese. Otherwise, I would stir an additional two ounces of shredded Cheddar into the casserole just before baking.

Southwestern Eggplant Dressing
 
Author:
Recipe type: Vegetarian Entree or Sidedish
Ingredients
  • 1 small to medium eggplant, cooked and diced
  • 2 tablespoons butter
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ cup chopped red pepper
  • 1 teaspoon chopped garlic
  • 4 ounce button or portobello mushrooms, sliced or chopped
  • 1 teaspoon ground sage
  • 1 tablespoon flour
  • 1 cup lowfat milk
  • 1 4 oz. can green chilies
  • 1 cup fresh or frozen and thawed corn
  • 1-1/2 cups crumbled, stale cornbread
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 oz cheddar cheese, shredded
Instructions
  1. Use greased grill pan or skillet to cook peeled and sliced eggplant, flipping when browned. See picture above. Set aside.
  2. Melt butter in large skillet. Add onions, celery, peppers, and garlic and saute until soft. Add mushrooms and sage to skillet and cook another 3-4 minutes.
  3. Sprinkle flour over cooked veggies. Stir to distribute evenly. Add milk and continue to stir until thickened. Add cooked and chopped eggplant, green chilies, corn and cornbread crumbs, stirring gently. Season with salt and pepper.
  4. Cook at 350 degrees for 20-25 minutes. Sprinkle cheese over the top during the last 10 minutes.

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White Chocolate, Apricot, and Walnut Scones

With Valentine’s Day waiting in the wings, have you thought about making something a bit special for breakfast? I propose these rich and scrumptious scones with a hot cup of coffee or tea to set the mood and tone for the day.

I scored this recipe when volunteering at Bible Study Fellowship headquarters in San Antonio some years back. The people who work there do everything with excellence, including the food. After helping to serve these for breakfast one morning, I was thrilled to get the recipe. [Keep reading…]

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Chocolate Peanut Butter Greek Yogurt--powdered peanut butter is the secret

I used to eat a miniature Reese’s peanut butter cup every single day, melted on top of my favorite chocolate fudge fiber bar. That questionable habit lasted a couple of years before it wore off. Now I have a different peanut butter-related vice. The idea came from the comment section of one of my homemade Greek yogurt posts.

A reader suggested adding powdered peanut butter to unflavored Greek yogurt. Turns out it mixes into yogurt much more easily than real peanut butter, which can be difficult to combine with yogurt without affecting the texture. My favorite brand and flavor of powdered peanut butter is PB2 with premium chocolate (found it at Target but also available online). Click here to read more…

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Football and/or cold weather often calls for a bowl of chili. With the Superbowl this weekend, I collected all my chili recipes into one post for your consideration. They are quite different from each other with about the only common ingredient being chili and possibly, cumin.

My Favorite Chili, so meaty and thick. It even has a touch of chocolate to bring all the flavors together but you would never guess it.

MY FAVORITE CHILI

Click here for more ideas

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