Bacon Wrapped Stuffed Pork Tenderloin


  • 1 kg Pork Tenderloin
  • 1 pkg Bacon regular not maple!
  • 1 box Stuffing Mix
  • 1 can Whole Cranberry Sauce


  • Preheat oven to 375 degrees Fahrenheit.
  • Prepare stuffing with 2 tbsp warm water, mix until just slightly wet and combined...set aside.
  • Lay bacon out with a slight overlap on cutting board (about 10 pieces).
  • Place pork on top of bacon, holding together the two halves so they are slightly parted.
  • Fill with stuffing and top with cranberry sauce (don't be shy, add enough until it is overflowing)
  • Gently push pork together and wrap tightly with the bacon (holding the pork, tightly pull the bacon around until you cannot see the pork may need an additional piece of bacon on the ends)
  • Place on a baking rack on baking sheet (Note: the bacon should be so tightly wrapped that it doesn't fall apart once you let go!)
  • Cook on middle rack for 35-45 minutes, until thermometer reads 150 (I like mine a little more done, recently guidelines have changed to say 145 but I am just not down with that!)
  • Allow to sit for 10 minutes before cutting and serving