Ingredients
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1 (1.2 lbs) Smithfield ® Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
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7 slices Smithfield ® Thick Cut Bacon, divided
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3 tbsp butter or margarine
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1/4 cup apple cider
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3/4 cup cornbread stuffing mix
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1/3 cup chopped red cooking apple (i.e., Rome, Jonathan)
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3 tbsp dried cranberries
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2 tbsp chopped pecans, toasted
Steps
1
Heat oven to 375°F. Cut 3 slices bacon into ¼-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
2
Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add additional cider to moisten stuffing.
3
Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
4
Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
5
Bake 40 to 45 minutes until internal temperature of stuffing reaches 160°F. Let stand 10 minutes before slicing.
Comments
Recipe provided by Smithfield® Marinated Fresh Pork.