Bacon-Wrapped Stuffed Pork Tenderloin

There is a specific kind of freedom in a recipe that invites improvisation. The "Rock ’ Roll" pork tenderloin is defined by its adaptability—a dish that can be packed with farm-fresh spring vegetables or high-end pantry staples. Whether you are hosting a formal lunch or preparing a portable dinner for an outdoor gathering, this dish is designed to anchor the moment with technical precision and ease.

The beauty of this preparation is that it maintains its integrity the following day, repurposing effortlessly into a sophisticated Panini. It is a recipe that respects the host’s time; once the roll is in the oven, you are free to pour a glass of wine and connect with your guests while the kitchen completes the final thermal work.

Architectural Preparation

The "Rock ' Roll" technique begins with the butterflying of the meat. Cutting the tenderloin lengthwise and pounding it to a uniform thickness ensures it cooks evenly and creates the necessary surface area for a generous layer of fillings. It is an architectural approach that transforms a standard protein into a gourmet experience.

Once your canvas is prepared, the filling provides the depth. While this version utilizes Swiss cheese, asparagus, and sun-dried tomatoes, the structure allows for endless variation—from goat cheese and sautéed spinach to Mediterranean olives and artichoke hearts. The final touch—a thick glaze of balsamic and ketchup—caramelizes over the bacon to create a rich, savory finish.

Jorj Morgan

Bacon-Wrapped Stuffed Pork Tenderloin

A versatile, bacon-wrapped masterpiece. Butterflied pork tenderloin is stuffed with Swiss cheese, blanched asparagus, and sun-dried tomatoes, then glazed with a tangy balsamic-ketchup reduction.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 people

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 2 1-pound pork tenderloins
• 12 slices bacon
• 9 slices Swiss cheese
• 1 6-ounce jar julienned sun-dried tomatoes (packed in oil, drained)
• 1 pound asparagus trimmed and blanched
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground pepper
• 1/2 cup ketchup
• 1/4 cup balsamic vinegar

Equipment

• Kitchen Twine
• Meat Mallet

Method

 

1. Prepare the Pork: Preheat the oven to 375°F. Drizzle olive oil into a large baking dish. Butterfly each pork tenderloin by cutting lengthwise three-fourths of the way through (do not cut all the way through). Open like a book and place between sheets of parchment paper.
2. Pound for Uniformity: Use a meat mallet to pound the tenderloins to a thickness of less than 1/2-inch.
3. Layer the Foundation: Lay out the bacon strips on a piece of parchment paper to match the size of the tenderloins. Place the tenderloins side by side on top of the bacon. Season with salt and pepper.
4. Stuff and Roll: Lay the Swiss cheese slices over the pork. Top with the drained sun-dried tomatoes and blanched asparagus. Roll the tenderloins and bacon tightly together, jelly-roll style.
5. Glaze and Bake: Place the roll into the prepared baking dish. Stir together the ketchup and balsamic vinegar in a small bowl and brush the mixture generously over the bacon.
6. Roast to Temperature: Bake for 45 to 60 minutes, or until a meat thermometer inserted into the center reads 145°F.
7. Rest and Serve: Allow the pork to sit for 5 minutes before cutting into 1-inch slices.