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Bacon Wrapped Pork Tenderloin with Apple Chutney Stuffing


Let me just say this:

Bacon + pork tenderloin + homemade apple chutney = juicy, tender, flavorful awesomeness!


Bacon Wrapped Pork Tenderloin with Apple Chutney Stuffing

Here’s what you’ll need:

1 pork tenderloin, 2.5 – 3 lbs

1 package Applegate Farms Hardwood Smoked Sunday Bacon

1 Apple Chutney recipe (see below)

cooking twine

sea salt

black pepper

garlic powder

olive oil


Rinse the pork tenderloin in cool water and then pat dry with paper towels.  Using a sharp kitchen knife, slice into the middle of your pork tenderloin lengthways from top to bottom to “open it up” and make more room for the apple chutney stuffing.  Slice into the tenderloin with your knife at about 1/2 an inch depth.  Lightly sprinkle the insides of your pork tenderloin with sea salt, pepper, and garlic powder.  Stuff each portion of the tenderloin with apple chutney, then carefully bring both sides together and wrap with bacon.

(It’s a bit cumbersome, but hang in there.  I promise it’s worth it!)

Tie securely with kitchen twine in several different places.  Lightly baste the bacon wrapped tenderloin with oil.  Place in a 9 x 13″ baking dish and bake in a preheated 375 degree (F) oven for about an hour or until a thermometer reaches at least 155 degrees (F).  Cover with aluminum foil and let rest for 10 minutes (remember the internal temperature will continue to rise inside the meat).

Remove the kitchen twine, slice, and enjoy!


Apple Chutney Recipe:

4 small organic apples, peeled and chopped in to small pieces (I used Braeburn apples – it’s what I had)

1/4 cup rice vinegar, low sodium & low sugar

1/4 cup coconut palm sugar

1/4 piece of a large yellow onion (leave as a chunk, do not slice)

1/4 tsp cinnamon

1/8 tsp ground ginger

2 pinches red pepper flakes

pinch of nutmeg

black pepper

Bring all ingredients to a boil in a saucepan, then reduce heat, cover, and simmer for 25 minutes, stirring frequently.  Remove onion chunk and refrigerate until ready to use.

🙂 Megan

This post is linked to Gluten-Free Wednesdays, Slightly Indulgent Tuesday, Allergy Free Wednesday and  Traditional Tuesdays.

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Friday 6th of April 2012

Looks great but do you really need the oil on the bacon? We always put bacon on our turkey and never need to oil or baste--thought that's what the bacon was for... am I missing something?

MAID in Alaska

Saturday 7th of April 2012

Hi Emily, You could probably do without oiling the bacon, but at least make sure the parts of the tenderloin that aren't covered by bacon are brushed with oil. :) Megan

Thanksgiving Recipes « MAID in Alaska

Saturday 19th of November 2011

[...] Bacon Wrapped Pork Tenderloin with Apple Chutney Stuffing [...]

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Wednesday 29th of June 2011

What a gorgeous picture. It makes me SO hungry. A great recipe that I know my family will enjoy. The apple chutney sounds delicious!