This Bacon Wrapped Stuffed Pork Tenderloin is proof you don’t need a ton of ingredients or time to make something memorable for the holidays. It’s easy, impressive, and honestly, downright delicious. Pork tenderloin is filled with a creamy, jalapeño-studded center, wrapped in bacon, and baked to crispy, juicy perfection.
London’s tips to make it a winner: Trust me, that sprinkle of brown sugar on top? Chef’s kiss! It adds just the right touch of sweetness to balance the savory flavors. Stick with regular-cut bacon and tuck the ends of the pieces underneath the pork loin, when possible, so it stays tightly wrapped.
Table of Contents
Growing up, there were two dishes my parents reserved for special occasions: Chicken Cordon Bleu and this Bacon Wrapped Stuffed Pork Tenderloin.
The pork tenderloin was always my favorite. It looks like something straight out of a fancy restaurant with its crispy, golden bacon exterior—but it’s surprisingly easy to make! With just five ingredients (plus an optional sixth), you’re set: pork tenderloin, cream cheese, Tony’s seasoning, peppers, bacon, and my twist—a hint of brown sugar. Because why not? Life is short.
One upgrade I made to take this recipe to the next level was baking the pork tenderloin on a wire rack. This simple tweak ensures the bacon gets perfectly crispy on all sides—even underneath! My mom tried it herself and agreed it was a genius improvement to her and my dad’s famous recipe. 🙂
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pork Tenderloin: Be sure to grab pork tenderloin—not pork loin. Tenderloins usually weigh around 1 to 1 ½ pounds and are leaner and thinner, meaning they cook faster and stay juicy.
- Bacon: Regular-cut bacon is the way to go! It crisps up perfectly and cooks at the same rate as the pork, plus it’s much easier to wrap tightly around the tenderloin. Skip the thick-cut for this recipe!
- Cream Cheese: One standard block of cream cheese is all you need for that rich, creamy filling.
- Jalapeños: Fresh jalapeños are the best option—they soften and meld beautifully into the filling while baking. You can swap in pepperoncinis or pickled jalapeños, but keep in mind they’ll add a tangy twist that changes the overall flavor.
- Tony’s Seasoning: This is the secret to the filling’s bold, zesty flavor! If you substitute another seasoning blend, adjust the added salt—Tony’s has a good amount of sodium built right in.
You’ll also need some toothpicks to hold everything together while you wrap the pork tenderloin in bacon. They’re super handy for keeping the bacon snug during cooking, and you can leave them in the tenderloin as it bakes. Just don’t forget to remove them before serving—no one wants a surprise crunch!
How to Make Bacon Wrapped Stuffed Pork
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the pork. Hold the pork tenderloin firmly and cut it down the middle, lengthwise. Be sure to stop about ½ inch from the bottom and leave about ½ inch on each end. Pound the meat with a mallet until it is ½-inch thick. Sprinkle with salt and pepper.
- Make the filling. Stir together the cream cheese, seasoning, and jalapeños, if you’re using them, in a medium bowl.
- Stuff the pork. Use a large spoon or a spatula to carefully spread the filling mixture down the middle of the prepared pork tenderloin. Leave the last inch or so unfilled.
- Wrap with bacon. First, wrap the tenderloin together around the filling, and use toothpicks in three places to keep it closed. Start at one end and tightly wrap bacon strips around the pork, slightly overlapping each piece. If possible, tuck the ends of the bacon under the tenderloin, or use toothpicks to hold the end. If any cheese oozes out, simply wipe it away.
- Sprinkle with sugar. While this step is optional, it adds a beautiful—and delicious—crispiness to the bacon. Lightly sprinkle the brown sugar on the bacon, then gently pat so the sugar sticks.
- Bake in the oven. Transfer the pork to a baking sheet lined with foil and topped with a wire rack. If you don’t have a rack, opt for parchment paper and skip the foil. Bake in a 425°F oven for 40 to 45 minutes. When it’s done, the internal temperature should be 145°F. Let it rest for 10 minutes before removing the toothpicks. Sprinkle with fresh parsley and enjoy!
FAQs
To be safely consumed, pork tenderloin should be cooked to 145°F in the thickest part. This is the safe temperature for most cuts of pork.
You can freeze stuffed pork tenderloin in the freezer for up to one month. Be sure to tightly wrap it in plastic first so little to no air comes in contact with the meat and filling.
Keep leftover pork in an airtight container for up to 3 to 4 days in the fridge for the best results.
What to serve with Stuffed Pork Tenderloin
This impressive main dish is delicious alongside these easy side dishes.
You can’t go wrong with potatoes! Melting Potatoes will wow any guest. Or, double up the bacon with Loaded Bacon Mashed Potatoes.
Keep it lighter with Crispy Smashed Broccoli or Air Fryer Asparagus.
More Holiday-Worth Main Dishes
When the holiday season and parties roll around, impress your guests with these yummy dishes.
Sweet Potato Casserole with Pecans
1 hr 15 mins
Spatchcock Chicken
45 mins
Sausage Herb Stuffing
1 hr 45 mins
Tap stars to rate!
Bacon Wrapped Stuffed Pork Loin
email this recipe!
Ingredients
- 1 pork tenderloin about 1 ½ pounds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese softened
- 1 ½ teaspoons Tony’s seasoning
- 1-2 jalapeño peppers seeded and finely diced, optional
- 12 ounces regular-cut bacon
- 1 tablespoon brown sugar optional
- Fresh parsley finely chopped, optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
- Cut the pork tenderloin lengthwise down the middle, stopping about ½ inch from the bottom to leave it intact and ½ inch from the ends. Pound the pork with a meat mallet until it is an even ½-inch thickness. Sprinkle with salt and black pepper.1 pork tenderloin, ½ teaspoon salt, ¼ teaspoon black pepper
- In a medium bowl, mix the cream cheese, Tony’s seasoning, and jalapeños (if using) until smooth. Spread the mixture down the center of the tenderloin, leaving the last ½ to 1 inch unfilled.8 ounces cream cheese, 1 ½ teaspoons Tony’s seasoning, 1-2 jalapeño peppers
- Wrap the pork around the filling and secure with toothpicks in three places. It's okay if it does not perfectly seal. Starting at one end, wrap the bacon strips tightly around the pork loin, overlapping slightly. Tuck the ends of the bacon under the tenderloin where possible; otherwise, secure with the toothpicks. Use enough bacon to fully cover the pork loin. If excess cream cheese oozes out, gently remove and discard it.12 ounces regular-cut bacon
- If desired, sprinkle the wrapped pork loin with brown sugar and pat lightly to adhere. Place the wrapped pork on the wire rack on the prepared baking sheet.1 tablespoon brown sugar
- Bake for 40-45 minutes, or until the bacon is crispy and the pork reaches an internal temperature of 145°F.
- Let the pork rest for 10 minutes before removing the toothpicks, slicing, and serving with parsley, if desired.Fresh parsley
Tap stars to rate!
Video
Notes
- Bacon: Use regular-cut bacon, not thick-cut, as it won’t fully wrap the pork loin and will take longer to cook.
- Jalapeños: Adjust the amount or omit entirely for a milder flavor. For a tangier bite, try using pickled jalapeños or even pepperoncinis.
- Wire rack: Using a wire rack when baking is a game-changer for getting that bacon on the bottom of the pork tenderloin super crispy. If you don’t have a wire rack, you can bake it directly on a parchment paper-lined baking sheet instead. Just skip the aluminum foil—the bacon will stick!
- Internal temperature: A thermometer is essential for ensuring the pork is cooked to 145°F without overcooking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain the bacon’s crispiness. If reheated in the microwave, the bacon may become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
