- 7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
- 1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
- 3 tablespoons butter or margarine
- 1/4 cup apple cider
- 3/4 cup cornbread stuffing mix
- 1/3 cup chopped red cooking apple (Rome, Jonathan)
- 3 tablespoons dried cranberries
- 2 tablespoons chopped pecans, toasted
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
05/15/2018
recipepes.com
Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin, recipe
PT15M
PT1H
5
455 calories
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