Bacon wrapped stuffed pork tenderloin or pork fillet is perfect for a special meal at home at any time.
Elegant enough for entertaining and simple enough to prepare for a family dinner, you will be making this again and again.
Using this low fat and economical cut, it's great for families but best of all it's cooked in under 30 minutes?
Why you will love this dish
This is one of those dishes that looks like you put so much effort in, but really, it's just a question of assembly before throwing it in the oven.
It's great for entertaining as it's easy to prepare in advance. It only takes about 25 minutes to cook too.
Pork tenderloin is a also one of the healthier cuts of meat
What are the ingredients?
In France this cut is a filet mignon, a choice cut. However, there is very little fat so roasting the fillet on its own would make it dry and tough so I prefer to stuff the fillet.
I like to use some sausage meat as a base for the stuffing and for a guide, four good chipolatas are enough.
I've also used half a chopped apple and a few porcini mushrooms, soaked and chopped. Fresh sage is always great with pork but a sprinkling of dry sage is good. Oregano or savoury also works well.
How to make bacon wrapped stuffed pork loin
It's so easy to do as there is no cooking involved in the preparation.
Trim the fillet of any white gristle and then cut a long slit in the underside and open out the fillet.
Mix together the sausagemeat, chopped apple, chopped porcini and sage stuffing ingredients together and wedge into the gap in the fillet.
Lay overlapping slices of prosciutto, parma ham or bacon on a board, the same length as the fillet. If you are using bacon then it's easier to stretch the bacon with the back of a knife.
Place the fillet stuffing down on the prosciutto and then wrap over the loose ends. Turn over and place on a roasting tray.
Drizzle with olive oil and pepper then roast at 190C/375F for 20-25 minutes. Remove from the oven and cover loosely with foil for about 10 minutes before carving.
Don't forget to use the juices to make the gravy!
There are loads of stuffing variations to try such as:
dried apricots, chopped walnuts/chestnuts or chopped shallots or mushrooms, (lightly fried first). Or just try using different sausages as a base, like pork and leek, Toulouse or caramelised onion.
This dish is great for preparing in advance and leaving in the fridge until you are ready to cook. It will benefit from sitting at room temperature for 30 minutes to help with the cooking.
Any leftovers can be eaten cold or frozen, well wrapped for up to 3 months.
More pork recipes to try
Bacon wrapped stuffed pork fillet
- 500 g pork fillet trimmed
- ½ apple peeled and finely chopped
- 130 g sausagemeat about 4 chipolatas
- 10 g dried porcini mushrooms
- 90 g pack sliced proscuitto
- ½ teaspoon dried sage
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Put the porcini mushrooms in a bowl and cover with boiled water. After ten minutes rinse well and chop.
- Trim the pork fillet and slice from end to end on the underside.
- Mix together the sausage meat, porcini, sage, salt, pepper and apple.
- Stuff the fillet with stuffing.
- Lay the prosciutto on a tray, overlapping slightly. Place the fillet stuffing side down and wrap around the prosciutto.
- Drizzle with the olive oil and another few twists of black pepper. Cook in a preheated oven at 190 C for 20-25 minutes.
- Remove from the oven and place on a carving tray. Loosely cover with foil and leave for 10 minutes before carving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
I think it must be very similar to breakfast sausage. In the UK we use sausage meat for stuffings and sausage rolls and it's normally used raw in the recipe and then cooked. Hope this helps, Amanda.
What is sausage meat? Is it like breakfast sausage that you cook first before adding the other ingredients ?
This turned out so flavorful and was quite simple to make too, thank you! Family loved it!
I absolutely love this combo!! Will definitely give this a go this week. Thank you so much for the recipe 🙂
It looks so appetizing. I am sure it is really delicious. I am going to share it with a friend of mine who loves pork.
So succulent and tender. The stuffing is out of this world. Great with mash and steamed veggies.
This sounds incredible. The porcini and apple stuffing sounds particularly good and I like the idea of wrapping the pork loin in bacon.
Great recipe! Pork tenderloin is a terrific substitute for beef tenderloin - so much more economical.
Thanks Ali. As pork fillet is lacking in fat the mushrooms and apple keep it lovely and moist too.
Thanks Jillian. It's perfect for dinner guests!
Thanks Dannii. It's a great combination that keeps the pork really moist.
The porchini and apple sounds like a lovely combo to go with the pork. My husband would love this!
There is something about pork and apple that go so well together! Great recipe!
This looks so elegant and tasty - I'm so glad it's simple too! This is going to blow away my party guests!
I love the addition of mushrooms and apples in this dish. This would make for a lovely main dish for any party. My husband would be in favor of the addition to just plain pork. Looks delish!
Hi Karen. Not sure what's going on - probably a spam thing! I'll check it out. Really pleased you like the new recipes too.xx
Karen (Back Road Journal)
Hi Amanda, For some reason my comments haven't been going through. I love your pork dish as well as your delicious sounding cake with the orange drizzle. Hopefully, this comment make it to you. 😀
Thanks Lesli. The pork keeps nice and moist too.
I bet the pork is so tender! This looks amazing and I know it will be high on the list for holiday dinners. Thanks for the awesome recipe!
Thanks so much. No matter how many times I make this the stuffing stays in place so it's great for entertaining!
Thanks Beth. It's certainly perfect for dinner anytime.
That looks and sounds delicious! I can't wait to try this lovely dish! perfect for Sunday dinner!
I love cooking pork fillet or tenderloin. This looks wonderful and I love the way the slices look with the stuffing at the top! Apple, sausage and porcini sounds like a really flavourful filling! Going to pin for later!
Thanks Alisa. Yes, it's really forgiving when you cut it so it's great for entertaining.
Thanks Jeanette. I love dishes that you can throw in the oven, especially when entertaining!
You had me at "only 25 minutes to cook"! This looks amazing, and I love that you can just throw potatoes in the same pan for a full meal.
This recipe is beautiful when cut and would make a really pretty dish for a holiday dinner. I love the combination of apples and pork and how you have added some sausage meat. Lovely!