Impressive Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese

Name: Impressive Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese
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 updatedJanuary 24, 2022

30 Comments

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Sneak Preview: This recipe for Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese and bathed in Raspberry-Chipotle Sauce is an impressive way to share with your family and friends.

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.

Recipe Inspiration

A big thanks to my friend Scooter, of Scooter’s Spaghetti fame, who shared this recipe. My husband went crazy for it. When I served this stuffed pork tenderloin recipe to my sister, who was in town from Alabama with her husband, they pronounced it a winner. I hope you and the people at your dinner table will enjoy it, too.

The Magic of the Cream Cheese Filling

Consider the cream cheese 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.

The bacon combined with raspberry-chipotle sauce and pork makes for an exquisitely sweet, salty, and smoky flavor experience.

slice of wrapped tenderloin being dipped in sauce

Ingredients and Substitutes

PORK TENDERLOIN: Pork tenderloin cooks quickly while retaining a tender texture, so it’s perfect for this recipe. Be sure to remove the silver skin from the outside of the tenderloin. This membrane is strong and will be chewy if not removed.
- Don’t confuse a pork tenderloin with a pork loin. You can read more about the differences here. In this recipe, using a loin instead of a tenderloin would require a longer, slower cooking time to make it tender.
- Tenderloin is the most tender cut of pork. Cook it at a high temperature, but don’t overcook it. Long cooking times can cause it to dry out since it is not a fatty cut of pork.
BACON: Regular-cut strips of bacon bake up crispier than thick-cut bacon.
CREAM CHEESE: If you prefer less fat, substitute Neufchâtel cheese for cream cheese. If you are violently opposed to cream cheese, leave it out.
RASPBERRY-CHIPOTLE SAUCE: I didn’t specify an exact amount in the recipe. If you prefer mildly spiced food, be sparing with this sauce. Be generous if you enjoy your food with some kick. I have only tried Fischer and Wieser raspberry-chipotle sauce.

How To Assemble Cream Cheese Stuffed Pork Tenderloin and Wrap It with Bacon

removing the silver membrane — Remove the thin outer silver membrane from the raw tenderloin with a sharp knife. Allow some time for this surgery if you haven’t done it before.

splitting tenderloin down the middle with a small but sharp knife. — Split the tenderloin down the middle, but don’t cut through.

covering cookie sheet with foil. — Cover a rimmed baking sheet with heavy-duty aluminum foil. It will save you a lot of elbow grease at clean-up time.

lay the bacon out on the tray — Lay the bacon pieces on the foil-covered tray as shown.

pouring raspberry sauce over split meat — Pour a thin stream of raspberry-chipotle sauce down the middle.

tucking cream cheese pieces inside the pork — Line up pieces of cream cheese in the split.

wrapping the bacon around the tenderloin stuffed with cheese — Wrap bacon over the top and tuck the ends underneath. Secure with toothpicks if necessary. (Just don’t forget to pull the toothpicks out when the meal comes out of the oven.)

bacon-wrapped tenderloin before baking — Bake at 450˚F for 20 minutes or until the internal temperature of the pork reads 145˚F on a quick-read meat thermometer. (Take care to assess the temperature in the meat, not the cream cheese filling.)

baked bacon-wrapped pork — Suppose 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. If the meat registers 145˚F, but the bacon is not yet crispy, set it under the broiler until it gets crisp. Keep your eye on it when using a broiler.

tenderloin garnished with parsley — Garnish with parsley if desired.

FAQ About Stuffed Pork Tenderloin

Can I make this recipe ahead of time?

You may prepare the meat earlier in the day, stuff it with cheese, wrap it with the bacon, and refrigerate it until it is ready to bake.

Can I make my raspberry-chipotle sauce?

I have not tried it myself, but others have here, here, and here.

How many will this recipe serve?

As written, this recipe serves 3-4 carnivores. The number of servings will also vary with the size of the pork tenderloin you are baking. This recipe is easy to double or triple.

Do you have any ideas on what to serve on the side?

Put your dinner over the top by serving homemade slider buns to make miniature sandwiches. My Favorite Dinner Rolls or Sweet Potato Dinner Rolls are perfect for this purpose. We also like it with Cilantro and Hominy Rice.

My tenderloin was not done in the middle (or it was too done at the end of the specified cook time).

Tenderloins come in varying sizes. I recommend a quick-read thermometer, to know when your tenderloin has reached the correct temperature. Avoid sticking the thermometer into the cream cheese–it can trick you.

Where do I add salt?

Because of the salty bacon and the salt in the sauce, I don’t add any. But if I did, I would salt the inside of the tenderloin before I stuff it with cream cheese.

Parting words: 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.

Crazy About Bacon?

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Yield: servings

Impressive Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese

By Paula Rhodes

Pork tenderloin stuffed with cream cheese is wrapped with bacon and bathed in Raspberry-Chipotle Sauce. 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

Cover a 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.
Lay 4 slices bacon on a cookie sheet with space the width of bacon between each strip. See the picture above.
Carefully trim any fat or silverskin from the tenderloin.
Butterfly 1 (454-681 g) pork tenderloin down the middle, cutting about 3/4 of the way through the meat. Lay it out on top of the bacon.
Place 4 oz. (113 g) cream cheese down the middle. Cover with 1 cup (320 g) raspberry chipotle sauce.
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.
Season with freshly-ground pepper.
Bake in 450˚ F (230˚C) oven for 20 minutes or until the internal temperature of the pork is 145˚F. If the bacon is not yet crispy and brown, put the meat under the broiler until the bacon gets crisp. 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.
Once the bacon is cooked, coat the entire bacon-wrapped tenderloin with enough raspberry-chipotle sauce to cover but not so much that it drips excessively onto the cookie sheet.
After removing from the oven, cover loosely with foil and allow to rest 5-10 minutes before slicing. Coat the entire bacon-wrapped tenderloin with enough raspberry-chipotle sauce. Serve with extra sauce on the side.

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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