Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze
Sneak Preview: This bacon-wrapped pork tenderloin is stuffed with cream cheese and finished with a raspberry-chipotle glaze, then wrapped with bacon and roasted until juicy. Plan on about an hour from start to finish, including a short rest before slicing.
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Consider yourself warned about the come-hither aroma wafting from your oven as this bacon-wrapped stuffed pork tenderloin bakes. Any hungry person within sniffing distance of your kitchen will be begging for a sample.
With only four main ingredients (pepper doesn’t count), this is the kind of recipe you’ll remember after making it once.
Ingredients and Substitutions
PORK TENDERLOIN: Use a true pork tenderloin (1–1½ lb), not pork loin.
BACON: Regular-cut bacon crisps better than thick-cut.
CREAM CHEESE: Adds a creamy contrast; substitute Neufchâtel or omit if preferred.
RASPBERRY-CHIPOTLE SAUCE: Sweet heat for glazing and serving; use to taste.
BLACK PEPPER: Season lightly; bacon and sauce provide most of the salt.
Step-by-Step: Make Bacon-Wrapped Pork Tenderloin
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
1. Prep the Pork
2. Assemble
3. Bake and Finish
✦ ✦ ✦
Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze
Video
Ingredients
- 4 slices bacon regular-cut
- 1 (454-681 g) pork tenderloin 1 to 1-1/2 pound
- 4 oz. (113 g) cream cheese
- 1 cup (320 g) raspberry chipotle sauce
- freshly-ground pepper
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with foil.
- Trim the silver skin from 1 (454-681 g) pork tenderloin and slice it down the middle.
- Lay out 4 slices bacon on the foil. Place pork on top.
- Fill the cut with 1 cup (320 g) raspberry chipotle sauce and 4 oz. (113 g) cream cheese.
- Wrap the pork with bacon, tucking the ends underneath. Use toothpicks if needed.
- Season with freshly-ground pepper.
- Bake for 20 minutes or until the pork reaches 145°F.
- Broil briefly if needed for crispy bacon. Wrap the ends of the whole tenderloin with foil pieces to protect them from burning if they get done before the middle of the tenderloin.
- Let rest 10 minutes before slicing. Drizzle with extra sauce and serve
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
Although this recipe uses only four main ingredients, peeling the silverskin from the tenderloin takes a little practice. I like to use a small (but sharp) paring knife. Give yourself extra time if you’re new at it.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
p.s. A big thanks to my friend Scooter, of Scooter’s Spaghetti fame, who shared this recipe with me.
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My family loves this pork tenderloin. Was easy to make, which was greatly appreciated since I have done little with a pork tenderloin.
You can find it in the international foods aisle at the grocery store. I like it because it’s lower in sugars than most of the other brands. I was going to try and post a picture, but it won’t let me. You can find it on Google.
I find it in the aisle with barbecue sauces at my local Krogers. Have seen it at Costco in the past but not recently.
This was an awesome recipe! Since hubby can’t have raspberry sauce (fruit allergy), I used Hokan Chili sauce with Garlic. It was fantastic!!
I’m not familiar with that sauce but think I need to find some. Thanks for writing.
Once you have it, you will use on cream cheese, crackers, chicken, or just drink it! (Not really)
Agreed!
Thank u for this great recipe we made it for Christmas eve and we absolutely loved it I posted on Instagram and I had so many people asked me about it at my church and even after for days people text me and ask me how to do it I give u all the credit try so much it was great
I found several brands of raspberry Chipotle sauce at Market street and I also tried Barbaras suggestion of adding Chipotle sauce to red raspberry preserves, both excellent! Thank you for this awesome recipe, sounds fancy but super easy!
Good to know, Shawna.
I sure enjoyed eating this for Easter. Yum!
I’ve ordered this sauce from both their website and from amazon for almost 10 years! Costco got us hooked but then stopped carrying it in our neck of the woods. I tend to buy a years supply and then use it mostly on salmon. One sure fired way to get everyone eating the fish! Paula, your pork tenderloin is on my must cook list as soon as I pick up some cream cheese! Thank you for sharing all your great ideas!
Lisa,
I tried your suggestion to use it on salmon. OH MY GOODNESS! Loved it. Will be doing that from now on. Thanks so much for sharing.
My hubby just came in for a taste test. I put a tablespoon each of mine and the Bronco Bob’s on a small plate and didn’t tell him which is which. He prefers mine, he says, and we’ve loved the Bronco Bob in the past. I do too; it has more body and more flavor. I first mixed 20 drops of the Chipotle Tabasco to a tablespoon of preserves, but did the math for a cup full, making it a bit less hot for those who aren’t accustomed to it. I’ll be making lots; this is outrageously delicious! I’d love for you to try it and test for yourself! It’s a lot less expensive to make your own. We’re seniors on a Social Security budget, so that’s important to us.
I just tried this, and it is exceptional:
Add 3 teaspoons Chipotle Tabasco to a cup of red raspberry preserves. That would be a little light for us, and I’d add a few more drops of the Tabasco, but I think it is a very close approximation of the Bronco Bob’s version of raspberry chipotle sauce, which is extremely good. I really can’t tell much difference between mine and theirs, but my mixture is a bit thicker so it will cling well. We love a little heat and go through a full bottle of the Chipotle Tabasco every month. It’s much milder than the regular Tabasco, and we love Mexican/Tex Mex cuisine most. I hadn’t gotten around to putting any of the raspberry sauce on meats yet, so I’m looking forward to that, and probably tonight. Thank you!
Thanks, Paula. Wow, and ouch, though – $17.99 is awfully expensive for just one bottle. I think I’ll do a bit of experimentation in the kitchen to see if I can make some myself. I don’t believe it would be too difficult, actually. I’ll let you know if I get some I like!
Barbara,
17.99 is for a 40-ounce bottle, unless I read it wrong. You will only need about 6-8 ounces per tenderloin. 40 ounces will go a long way. I have seen it at Costco if you have one close to you. Of course, you never know if you can find something at Costco from one week to the next.
The only raspberry chipotle sauce I have ever seen was at World Market, and that’s 70 miles from where I live. It’s incredible on cream cheese and spread on crackers, but I’ve not cooked with it. What brand do you use? I can ask my local grocery stores to carry it if I have the name. I know we’d love this, and I’d really love to buy more but we don’t go to Daytona very often!
Barbara,
I put a link on the post where you can order Fischer and Wieser online. http://www.amazon.com/Fischer-Wieser-Razzpotle-Raspberry-Chipotle/dp/B000TTDDWE
Just tried this and it is wonderful! Easy and fool-proof but tastes like you spent hours on it! I found the sauce at Kroger’s. And I used the reduced fat cream cheese. My new favorite recipe!
Hi Catherine,
Thanks for the testimonial. Scooter and I were wondering about using the reduced fat cream cheese. Good to know it works fine.
This looks incredible. My boyfriend has a business trip next week – this will be his homecoming meal!! Thank you. I hope I can find the sauce.
I bet you can find it. There’s always Amazon.
I made my sauce at home by mixing raspberry jam and chipotle sauce until i got a flavour i liked.
I have probably made this 10 times. It is always delicious but never this pretty. I will keep trying. I wrestle with the bacon to get it closed that neatly. Do you wrap each piece around twice? Do you think reduced fat cream cheese would work? Never tried it but wanted to. I will also try the Braums bacon.
Scooter,
Maybe your bacon is too thick? Braums is sliced fairly thin. Each piece comes up and over with enough to tuck under. I didn’t have any trouble.
Yes, I think the reduced fat cream cheese would work. Not sure about the taste but might not matter because there is so much other flavor going on in this delicious creation with the raspberry chipotle sauce and the bacon.
Scooter Baking twine to wrap it
We enjoy a pork tenderloin every once in awhile. Done it in the oven and on the rotisserie but have yet to try it like this. Looks absolutely scrumptious!
Wow! Looks and sounds amazing.
Oh my! This really looks good! I’m putting this on the menu for next weekend- can’t wait for that “come hither” aroma. 🙂 Did you get that Texas snow? Keep warm!