Let’s face it, pretty much anything wrapped in bacon tastes great! One of my favorite main courses to make for visitors is a bacon wrapped stuffed pork tenderloin. Normally I vary the stuffing seasonally but I always use some sort of sausage. For the holidays, using smashed potatoes and fresh cranberries is always a hit with the family.
Chef Anthony Pro Tip – I always use a thermometer to monitor the internal temperature of my bacon wrapped pork tenderloin but be sure to keep an eye on the bacon. You want it to be crispy without being burnt. If the bacon is starting to burn I lightly cover the bacon wrapped pork tenderloin with aluminum foil.
- 1 pork tenderloin
- 1 lb bacon
- 1 lb sausage
- 8 oz cranberries
- 8 oz cooked petite potatoes
- salt & pepper
- Cut down the long end of the tenderloin and open it like a book, leaving it connected
- On a flat hard surface cover the tenderloin with plastic wrap. Pound the tenderloin until 1/2″ thick with a meat mallet. Be careful not to rip the meat by over pounding.
- Salt the inside of the tenderloin. Place the cranberries and potatoes in a line across the inside of the tenderloin.
- Lay bacon out flat on a cutting board the approximate length of the tenderloin. Wrap the tenderloin tightly and place on the bacon. Wrap the bacon around the tenderloin.
- Grill on medium high heat (approximately 350 degrees) until the tenderloin has reached an internal temp of 150 degrees.