Bacon-Wrapped Pork Tenderloin with Raspberry-Chipotle Glaze
Bacon-wrapped pork tenderloin stuffed with cream cheese and finished with a raspberry-chipotle glaze. Roasted at high heat for juicy meat and crisp bacon, this simple main dish works well for both weeknights and casual entertaining.
4
servings
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 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 raspberry chipotle sauce and 4 oz. 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
Advance Prep: Assemble the tenderloin and store it in the fridge for up to 24 hours before baking, if desired.
Serving Suggestion: Try my Sweet and White Mashed Potatoes and a fresh green salad.
Nutritional Information
Serving: 1serving | Calories: 670kcal | Carbohydrates: 1g | Protein: 95g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 358mg | Potassium: 1828mg | Fiber: 1g | Sugar: 5g | Vitamin A: 390IU | Calcium: 57mg | Iron: 5mg