This Bacon Wrapped Pork Tenderloin stuffed with Cream Cheese & Pepperoncini Peppers is loaded with flavor and is always a huge hit! This pork loin is tender, easy and of course, loaded with flavor and delicious!
A few weeks ago my sister Amanda sent me a Snapchat of her supper and it was this pork tenderloin recipe. My mouth started watering.
As a side note, does anybody else's siblings send them food pictures? My sister sends them all.the.time. And I really think she's trying to shame me into cooking better meals for my family.
See, she's a much better cook than I am. She makes these 6-course spreads at mealtime that put my one-pot meals to shame. Anyway... it's not nice, that's all I'm saying. Haha! 😉
In all seriousness, I love my sister and I love it that she's an amazing cook. I especially love it that she's willing to share recipes like this one because it is delicious!!
So let's talk about this pork tenderloin recipe. I bought a pork tenderloin to cook for my family years ago and it was a total bust. Dry, flavorless, yuck. But when Amanda told me who she cooked this one, I knew I had to give pork tenderloin another chance.
How to Cook a Pork Loin (some options):
- We had to cook four of these for our family (approximately 1.25 pounds each). Yes, FOUR. I'd say one pork tenderloin would serve up to 4 people but we apparently have big appetites. We did have some leftovers, but not a lot, so if you're big eaters, maybe get more than you think you need.
- We opted to bake two tenderloins and smoke the other two. I'm focused on baking in this recipe but I'll give instructions for smoking too. Both were incredibly delicious!
- Amanda used banana peppers and I used pepperoncini. But don't limit yourself. Use jalapenos. Or bell peppers. Or peppers and onions. Whatever suits your fancy. I used pepperoncini for 3 of our pork tenderloins and a mix of red and green bell peppers plus onions for the fourth. My husband prefers little to no "spicy" food, so the last one was for him.
- You can prep these ahead of time. I stuffed and wrapped them earlier in the day, then we cooked in the evening (which just amounted to popping them in the oven and on the smoker). Easy-peasy.
Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese & Pepperoncini
Slice the pork tenderloin lengthwise.
Okay - let's get to it! Start by laying your tenderloin on a baking sheet lined with aluminum foil and sprinkle on your favorite seasoning. I use Lawry's Seasoned Salt. You could just use salt and pepper if you like.
Amanda also adds some Hoover sauce on the meat, but I didn't have any. More on the Hoover sauce below.
Use a sharp knife to cut a slit lengthwise down the middle of the pork tenderloin. I cut in about an inch deep. You could go deeper if you like or if you want to stuff more flavors inside!
Stuff with cream cheese & peppers.
Next cut thin strips of cream cheese and lay them in the slit of the meat. Press them in deep.
Wrap with bacon.
Move the tenderloin to the side and lay 5-6 slices of bacon on the pan in rows. Leave a space between each.
Lay the tenderloin back over the bacon. Then begin wrapping it.
When the top is completely covered, you're ready to cook! Cover the pork tenderloin tightly with foil and preheat the oven to 350°F.
Bake at 350°F.
Amanda also secures her bacon with toothpicks. I could only find colored ones the day I cooked these, so I skipped them altogether (didn't want color from toothpicks bleeding into my meat). But if you feel like the bacon needs to be secured, toothpicks work great!
Bake for an hour covered, then uncover and bake for another 20-30 minutes. My sister adds more Hoover sauce at this point, but I don't always have Hoover sauce on hand.
Side note: Hoover Sauce is made right here in Mississippi. It's an Asian-inspired sauce that is a cross between a marinade and a barbecue sauce. It's great on steaks, pork, and chicken...
I also like to turn the broiler on for the last 3-5 minutes to really crisp up the bacon and give it some beautiful color.
For safety, you should always check the internal temperature of pork before consuming it. It's safe to eat as long as it reaches a minimum of 145°F.
And then it's done! Ready to slice open and enjoy!!
Would you rather smoke the meat?
My husband does all the smoking at our house, so I don't have a lot of details, but I know he placed the pork tenderloin on a slotted baking sheet and after preheating the smoker, he cooked the meat for around 1.5 - 2 hours.
He checked the internal temp to make sure it was done and we enjoyed!!
We served our stuffed tenderloin with steamed broccoli and mashed potatoes and it was incredible!
Are you a bacon lover? Check out these other posts:
- Old Fashioned Green Beans with Bacon & Brown Sugar
- Candied Bacon
- Chocolate Maple Bacon Cupcakes
- Bacon & Tomato Ranch Pasta Salad
- Cheese & Bacon Mini Cheeseball Bites