Bacon Wrapped Holiday Stuffed Pork Tenderloin

Bacon Wreath

This show-stopping pork tenderloin is made for gathering around the table. Juicy, premium pork is generously stuffed with savory holiday flavors, then wrapped in smoky bacon that crisps up beautifully as it roasts. Every slice delivers a perfect balance of tender, rich, and comforting—finished with golden edges and a centerpiece-worthy presentation. It’s an elevated yet approachable dish that turns any holiday meal into something truly special.

SERVINGS
8
PREP TIME
10 min
COOK TIME
50 min

INGREDIENTS

For the Pork
  • 3 large pork tenderloin (about 1½ lbs)
  • Salt & black pepper, to taste
  • tbsp garlic powder
  • tbsp onion powder
For the Stuffing
  • 2 ½ cups stale sourdough bread (day-old is best)
  • ⅔ cup each - diced celery, onion and green bell pepper
  • 3 tbsp each - rosemary, thyme, sage
  • Salt & pepper, to taste
  • 2 tbsp olive oil
  • ¼ cup chicken broth (just enough to moisten)
For the Bacon Wrap
  • 10 - 15 slices bacon
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 1 tbsp chicken broth
  • 1 tbsp butter
For the Glaze
  • ½ cup Jam Vino Blackberry Merlot
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 1 tbsp chicken broth
  • 1 tbsp butter
For the Bacon Bow
  • 6 - 8 slices bacon
  • Cranberries
  • Rosemary sprigs
  • Lots of toothpicks!!

INSTRUCTIONS

  1. In a skillet, sauté onion and garlic in melted butter until tender. Stir in collard greens and bacon; cook 1–2 minutes. Remove from heat and mix with stuffing crumbs and chicken broth until lightly moistened. Season with salt and pepper.
  2. Lay pork on a cutting board. With a sharp knife, slice lengthwise down the center, stopping just short of cutting all the way through. Open like a book and gently pound to an even ½-inch thickness. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  3. Spread stuffing evenly down the center. Roll the pork up tightly like a jelly roll and tie with kitchen twine every 2 inches to hold it together.
  4. Wrap each of the pork tenderloins using approximately 5 - 7 pieces of bacon for each tenderloin. Be sure the entire tenderloin is covered, and secure with toothpicks. Form a circle with the tenderloins, using toothpicks to secure the ends together so they stay in formation.
  5. Bake in a preheated 400 degree oven for approximately 30 minutes until bacon is fully cooked and the internal temperature of the tenderloin reaches 145°F.
  6. While pork roasts, whisk together Blackberry Merlot jam, Dijon, brown sugar, balsamic vinegar, and red pepper flakes in a saucepan. Simmer 5–7 minutes until glossy and thick enough to coat a spoon.
  7. Brush pork generously with glaze during the last 5 minutes of roasting. Let rest 10 minutes before slicing. Place the pork wreath on a bed of kale or any leafy green of your choice. Place the bacon bow at the top of your wreath (circle) shaped pork tenderloins. Decorate generously with fresh rosemary sprigs and cranberries. Stick the cranberries on the end of toothpicks, and insert the toothpick into the center of the bacon bow to secure the bow. Use several cranberry toothpicks to cover and decorate the bacon bow. Have fun with this part! Sprinkle pomegranate aerials around the tenderloin for an extra festive look. Drizzle with extra glaze for a beautiful shine.

Find this recipe at:

https://colemannatural.com/kitchen/bacon-wrapped-holiday-stuffed-pork-tenderloin/