Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze

Name: Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Ingredients: 4 slices bacon (regular-cut); 1 pork tenderloin (1 to 1-1/2 pound); 4 oz. cream cheese; 1 cup raspberry chipotle sauce; freshly-ground pepper

Last updatedMarch 11, 2025

30 Comments

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Sneak Preview: With bacon-wrapped pork tenderloin stuffed with cream cheese and finished with a raspberry-chipotle glaze, this dish is equal parts indulgent and effortless. Minimal ingredients, maximum flavor!

sliced bacon-wrapped pork tenderloin with raspberry sauce on the side

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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 ingredients (pepper doesn’t count), you won’t need a recipe after making this stuffed tenderloin the first time. The spicy raspberry-chipotle sauce and the cream cheese filling make this pork tenderloin memorable.

Happy Cooks Speak Up

“My family loves this pork tenderloin. Was easy to make, which was greatly appreciated since I have done little with a pork tenderloin.” –DEBBIE L.

slice of wrapped tenderloin being dipped in sauce

Ingredients and Substitutes

PORK TENDERLOIN:
- Tender, quick-cooking, and perfect for stuffing
- Don’t confuse a pork tenderloin with a pork loin. You can read more about the differences here.
BACON:
- Regular-cut strips of bacon (as opposed to “thick-cut”) bake up crispier
CREAM CHEESE:
- The contrast between the mild and creamy cheese, the crispy bacon, and the sweet and spicy sauce is exquisite.
- If you prefer less fat, substitute Neufchâtel cheese
- Cream cheese haters can leave it out.
RASPBERRY-CHIPOTLE SAUCE:
- Balances sweetness with smoky heat.
- Use as much or as little as you like.

How to Make Bacon-Wrapped Pork Tenderloin

1. Prep the Pork

Remove the silver skin from the tenderloin using a sharp knife.
Slice the tenderloin down the middle the long way, being careful not to cut all the way through.

Removing the silver skin membrane from the pork tenderloin.

Splitting the tenderloin down the middle lengthwise.

2. Assemble

Lay bacon strips side by side on a foil-lined baking sheet.
Place the pork on top and season with freshly ground black pepper.
Spoon a thin layer of raspberry-chipotle sauce into the cut.
Fill with slices or dollops of cream cheese.
Fold the pork back together and wrap the bacon around it. Secure with toothpicks if needed.

3. Bake and Finish

Bake at 450°F (230°C) for about 20 minutes, or until the internal temperature reaches 145°F.
If the bacon isn’t crispy, broil for a minute or two, watching carefully.
Let rest 10 minutes before slicing.
Drizzle with more raspberry-chipotle sauce before serving.

📌Kitchen Tip📌

If the pork is much thicker in the middle than on the ends. In that case, you may need to cover the ends with foil and leave the tenderloin in the oven until it reaches temperature in the middle and the bacon gets crispy.

FAQ About Stuffed Pork Tenderloin

Can I make this ahead of time?

Yes! Assemble the tenderloin and store it in the fridge for up to 24 hours before baking.

What should I serve with it?

Try roasted sweet potatoes, garlic mashed potatoes, or a fresh green salad.

What if my pork is done, but the bacon isn’t crispy?

Pop it under the broiler for a minute or two until the bacon crisps up.

Do I need to add salt?

Not necessarily! Bacon and raspberry-chipotle sauce provide plenty of seasoning.

Final Thoughts

Although this recipe is easy with only four ingredients, peeling the silverskin from the tenderloin takes a little practice. I use a sharp little paring knife. If you’ve never done this before, allow yourself some extra time. Once you get the hang of it, the silverskin will fly off in no time.

p.s. A big thanks to my friend Scooter, of Scooter’s Spaghetti fame, who shared this recipe with me.

Crazy About Bacon?

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze

By Paula Rhodes

This bacon-wrapped pork tenderloin is stuffed with creamy cheese and glazed with raspberry-chipotle sauce for a bold flavor combination. Crispy, juicy, and bursting with sweet heat, it’s a simple dish that impresses every time. The aroma in the house while this bakes is amazing!!!

4 from 14 votes

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Video

Prep time: 30

Cook time: 20

Rest Time: 10

Total time: 1

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

Equipment

Raspberry-Chipotle Sauce

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.43 from 14 votes (13 ratings without comment)

30 Comments

Debbie Lindsey says:

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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.

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Michelle says:

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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.

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1. Paula says:
  
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  I find it in the aisle with barbecue sauces at my local Krogers. Have seen it at Costco in the past but not recently.
  
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Michelle says:

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This was an awesome recipe! Since hubby can’t have raspberry sauce (fruit allergy), I used Hokan Chili sauce with Garlic. It was fantastic!!

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1. Paula says:
  
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  I’m not familiar with that sauce but think I need to find some. Thanks for writing.
  
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  1. Gayle Cloyf says:
    
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    Once you have it, you will use on cream cheese, crackers, chicken, or just drink it! (Not really)
    
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    1. Paula says:
      
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      Agreed!
      
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Danny says:

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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

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Shawna says:

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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!

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1. Paula says:
  
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  Good to know, Shawna.
  
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Kyle says:

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I sure enjoyed eating this for Easter. Yum!

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Lisa says:

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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!

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1. Paula says:
  
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  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.
  
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Barbara says:

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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.

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Barbara says:

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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!

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Barbara says:

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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!

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1. Paula says:
  
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  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.
  
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Barbara says:

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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!

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1. Paula says:
  
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  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
  
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Catherine Remkus says:

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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!

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1. Paula says:
  
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  Hi Catherine,
  Thanks for the testimonial. Scooter and I were wondering about using the reduced fat cream cheese. Good to know it works fine.
  
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Stephanie says:

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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.

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1. Paula says:
  
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  I bet you can find it. There’s always Amazon.
  
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  1. Nia says:
    
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    I made my sauce at home by mixing raspberry jam and chipotle sauce until i got a flavour i liked.
    
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scooter says:

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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.

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1. Paula says:
  
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  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.
  
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2. Erik s says:
  
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  Scooter Baking twine to wrap it
  
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Paula says:

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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!

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Gaey says:

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Wow! Looks and sounds amazing.

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Betty says:

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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!

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