Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze
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!

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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.

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.


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?
- Four-Layer Meat and Potatoes in a Skillet
- Hearty Ham Stew Recipe
- Baked Beans with Ground Beef, Sausage, and Bacon
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.