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Bacon-wrapped stuffed pork tenderloin


1 pork tenderloin, about 12-inches long,
3 oz. goat cheese,
1 shredded carrot,
2 garlic cloves, chopped,
1/3 cup roasted red peppers, sliced,
1 tablespoon chopped sun-dried tomato,
sea salt and cracked black pepper to taste,
8 strips of bacon.
aluminum foil, as needed.


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Recipe: With a sharp knife unroll the pork tenderloin cutting it like a spiral. When you have a flat peace of meat, place it between two sheets of plastic and pound it gently to even it. Season the pork tenderloin with salt and pepper, and spread some garlic. Place the goat cheese, roasted red peppers (fresh peppers will do too), sun-dried tomato, and shredded carrot on top of it. Roll the pork tenderloin and wrap it with the bacon. Wrap the pork tenderloin roll tightly in aluminum foil and place it in a baking tray. Bake in a preheated oven at 350 F for about 25 minutes, or until a food thermometer, inserted in the middle of the stuffed pork tenderloin, reads 165 F. Let the stuffed pork tenderloin stay out of the oven for about 10 minutes before cutting. Serve it with a little bit of au-jus.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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