How to Prepare Perfect Pork tenderloin stuffed with herbs and garlic, wrapped in bacon

Pork tenderloin stuffed with herbs and garlic, wrapped in bacon. Just the perfect recipe for that late night supper on Saturday evening with a nice bottle of wine. Mix the Serrano pepper, onion, cream cheese, garlic powder, onion powder and Gruyere cheese in small bowl. Great recipe for Pork tenderloin stuffed with herbs and garlic, wrapped in bacon.

Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. You can cook Pork tenderloin stuffed with herbs and garlic, wrapped in bacon using 5 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pork tenderloin stuffed with herbs and garlic, wrapped in bacon

It's 600 grams of pork tenderloin.
Prepare 250 grams of bacon.
Prepare 1 of fresh oregano.
You need 1 of fresh thyme (the herbs can of course freely be substituted to your favourite).
It's 1 of garlic (3-6 cloves depending on taste and size).

Make a bacon weave the same size as the pork tenderloin square. Spread spinach and cream cheese all over the pork tenderloin, then lay tenderloin on top of bacon. Slice the pieces of bacon that poke out. Cook your bacon slices and drain, chop up into small piece.

Pork tenderloin stuffed with herbs and garlic, wrapped in bacon step by step

Clean up the tenderloin and cut a pocket in it lengthwise, leaving the ends intact.
Pepper the tenderloin lightly both outside and in.
Chop up a good bunch of two or more of your favourite herbs. I used oregano and thyme just because those were the only ones I had handy, but they turned out great. Stuff the pocket in the tenderloin with the chopped herbs.
Peel and lightly crush some garlic cloves, just enough to break the surface and put those in the pocket too. The pocket should by now be full of herbs and garlic.
Lay out the strips of bacon on a board side-by-side, overlapping each other slightly.
Place the stuffed tenderloin on the carpet of bacon and wrap the pork nice and tight in the bacon. Make sure you seal up the pocket as much as possible. I didn't do this, but as an afterthought it might be easier to do the wrapping if you place the bacon on some cling wrap first, that way you could wrap the whole sheet of bacon at once, not one or two at the time as I did. Then remove the wrap.
Tie up the package with beef cord so that the bacon stays put and the pocket closed.
Put the package on a hot grill for 5-10mins turning it every couple of minutes until the bacon gets a nice dark colour. Mind the grill, the fat from the bacon dripping into the grill will most probably catch on fire, which in itself looks kinda cool. No bbq without a fire, right? :).
Wrap the package in tin foil and continue cooking for another 30mins or so. Let the meat rest for at least 5mins before opening and cutting it..
Enjoy!.

Using a sharp knife cut open your pork tenderloin. Spread your cream cheese mixture into the middle of the pork, close your tenderloin and seal with either toothpicks or meat rope. Bacon-Wrapped Stuffed Pork Tenderloin with crispy bacon outside and tender pork inside! The stuffing of ground pork, vegetables, and bread is full of flavors that you'll be craving for more. This recipe will guide you on how to stuff tons of pork into more pork and then wrap it in even more pork.