Impressive Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese
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!!!
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 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. cream cheese down the middle. Cover with 1 cup 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.