- 3
Ingredients
- 4 slices bacon (not thick sliced)
- 1 pork tenderloin, 1 to 1-1/2 pound
- 4 ounces cream cheese
- Half of a 15.75 ounce bottle of raspberry chipotle sauce
- Freshly ground pepper
Preparation
Step 1
Instructions
Cover small cookie sheet or shallow baking dish or pan with foil, preferably non-stick. Be sure foil goes up and over the sides with no seams. You will thank me when it comes time for clean-up.
Lay 4 slices of bacon on cookie sheet with space the width of bacon between each strip. See picture above.
Carefully trim any fat or silverskin from tenderloin.
Butterfly tenderloin down the middle, cutting about ¾ of the way through the meat. Lay it out on top of bacon.
Place cream cheese down the middle. Cover with raspberry chipotle sauce.
Fold tenderloin back up so that cream cheese is enveloped and wrap tenderloin with bacon. Tuck the ends under. Use extra bacon if necessary to cover tenderloin.
Season with freshly ground pepper.
Baste entire bacon-wrapped tenderloin with enough raspberry chipotle sauce to cover but not so much that it drips excessively onto the cookie sheet.
Bake in 300 degree F oven for 2-3 hours. Begin checking at 2 or even before if your tenderloin is small and/or your bacon is really thin. Bacon should be well-cooked and evenly browned all over.
After removing from the oven, cover loosely with foil and allow to rest 5-10 minutes before slicing.
Instructions