Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

Recipe View Preheat oven to 375°F (190°C). (5 minutes)

Recipe View Dice 3 bacon slices into 1/4-inch pieces. In a medium saucepan over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon of rendered bacon fat in the pan. (10 minutes)

Recipe View Add butter and apple cider to the saucepan with the reserved bacon fat; bring to a boil. Remove from heat and stir in the cooked bacon, cornbread stuffing mix, chopped apple, dried cranberries, and toasted pecans. If the stuffing seems dry, add a splash more apple cider to moisten. (5 minutes)

Recipe View Lay the remaining 4 bacon slices down the center of a 15x10x1-inch baking sheet, spacing them about 2 inches apart. (2 minutes)

Recipe View Butterfly the pork tenderloin by slicing it lengthwise down the center, being careful not to cut all the way through. Open the tenderloin and lay it flat on top of the bacon slices. (5 minutes)

Recipe View Spoon the prepared cornbread stuffing evenly down the center of the butterflied tenderloin. (3 minutes)

Recipe View Wrap the bacon slices around the stuffed tenderloin, overlapping them on top. Secure the bacon with wooden toothpicks as needed. (5 minutes)

Recipe View Bake for 40-45 minutes, or until the internal temperature of the stuffing reaches 160°F (71°C). (45 minutes)

Recipe View Remove from the oven and let the tenderloin rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (10 minutes)