I just made Bacon Wrapped Pork Tenderloin stuffed with sage and apple and the result is ridiculous, juicy pork with a shockingly crisp bacon jacket and a sweet apple kick that actually works.

Jump to Recipe

And I am obsessed with this Sage Apple Stuffed Pork Tenderloin in Bacon. I’m weirdly in love with the snap of thin-cut bacon and the tart bite of a Granny Smith apple folded into the stuffing.

It’s loud, salty, slightly sweet, and I want it every weekend. Bacon Wrapped Pork Tenderloin feels like dinner that actually cares about you.

Apple Bacon Stuffed Pork Loin? Yes, please.

I don’t need fancy plating. Give me slices steaming on a board, the herb-sage notes poking through, juices pooling.

Pure meat-and-apple joy. No apologies.

I will fight for the last slice, no shame really.

Ingredients

Print Recipe (No Advertisments)

Pork tenderloin: the meaty hero, juicy and mild, holds the whole roll together.
Bacon: salty, crispy wrap that adds smoky crunch and keeps it all moist.
Granny Smith apple: tart bite and fresh crunch that cuts the richness.
Shallot or red onion: sweet-sharp onion flavor, adds tiny savory pops.
Garlic: warm, familiar punch that sneaks into every bite.
Butter: rich, toasty mouthfeel and helps brown the filling nicely.
Olive oil: light, fruity sear for the meat without weighing it down.
Breadcrumbs or panko: crunch and structure, so the filling holds together.
Sage leaves: earthy, slightly peppery herb that pairs perfectly with apple.
Dijon mustard: tangy zip that perks up the pork and filling.
Apple cider or juice: sweet fruit note that keeps things bright.
Brown sugar or maple: caramel sweetness, balances the tart apple.
Kosher salt: brings out flavors, season as you go.
Black pepper: mild heat and a little bite, don’t skip it.
Thyme optional: subtle woody-herb layer if you want more depth.
Cooking spray or oil: helps sear and prevent sticking, practical little trick.

Ingredient Quantities

1 (1 1/2 to 2 pound) pork tenderloin, trimmed and butterflied

8 to 10 slices thin-cut bacon

1 large Granny Smith apple, peeled, cored and diced small

1 small shallot, finely minced (or 1/4 cup red onion)

1 garlic clove, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup fresh breadcrumbs or panko

10 to 12 fresh sage leaves, chopped (about 2 tablespoons)

1 tablespoon Dijon mustard

1 tablespoon apple cider or apple juice

1 tablespoon brown sugar or maple syrup

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon ground thyme or 1/2 teaspoon fresh minced thyme (optional)

Cooking oil spray or extra olive oil for searing

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400F. Trim silver skin from pork and butterfly it: slice lengthwise almost to the other side then open it like a book, press flat with hands or a rolling pin to an even thickness, season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. In a skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add minced shallot and garlic, sauté until soft about 2 minutes, then add diced apple and cook another 2 minutes until apples just soften.

3. Stir in 1/2 cup breadcrumbs, chopped sage, 1 tablespoon Dijon, 1 tablespoon apple cider, 1 tablespoon brown sugar or maple syrup, 1/4 teaspoon thyme if using, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 minute to marry flavors then remove from heat and let cool a bit.

4. Spread the apple-sage filling evenly over the butterflied pork, leaving a 1/2 inch border. Roll the pork tightly from one long side to the other to form a log, tucking ends under. If it unravels, use kitchen twine to tie into 3 or 4 evenly spaced knots.

5. Lay 8 to 10 slices of bacon on a sheet of plastic wrap, overlapping slightly to form a bacon mat wide enough to wrap the pork. Place the stuffed pork on the bacon, then wrap bacon around the log and roll tightly in the plastic wrap to set shape for about 10 minutes in fridge.

6. Remove plastic wrap, pat bacon and pork dry, and spray lightly with cooking oil or brush with a little olive oil. Heat a large ovenproof skillet over medium-high heat with a bit of oil, sear the bacon-wrapped pork on all sides until golden about 2 minutes per side to render fat.

7. Transfer the skillet to the preheated oven and roast until internal temperature reaches 145F in the center, about 18 to 25 minutes depending on thickness. If bacon browns too quickly, tent loosely with foil.

8. Remove pork from oven and let rest on a cutting board uncovered for 10 minutes so juices redistribute. Save pan drippings if you want to make a quick pan sauce.

9. To make a quick pan sauce: pour off excess fat leaving 1 tablespoon, return skillet to medium heat, add a splash of apple cider or chicken stock and scrape browned bits, simmer 1 to 2 minutes, whisk in any drippings and a pat of butter until glossy.

10. Slice the pork into 1 inch medallions, serve with pan sauce spooned over. Enjoy right away while bacon is crisp and filling is warm.

Equipment Needed

1. Oven (preheated to 400F)
2. Large ovenproof skillet or cast iron pan
3. Cutting board
4. Chef’s knife
5. Plastic wrap
6. Kitchen twine and kitchen shears or scissors
7. Rolling pin or meat mallet
8. Measuring spoons and 1/2 cup measure
9. Instant-read meat thermometer

FAQ

Q: How do I keep the stuffing from falling out when I roll the tenderloin?

A: Pat the meat dry and don't overfill it. Spread the stuffing in a compact, even layer, then roll snugly and secure with kitchen twine every 1 to 1 1/2 inches. Chill the rolled tenderloin for 15 to 30 minutes before searing if you have time, it helps everything hold together.

Q: How do I get the bacon crispy without overcooking the pork?

A: Start by searing the wrapped tenderloin in a hot ovenproof skillet 2 to 3 minutes per side to brown the bacon, then finish in a preheated 400 F oven for about 18 to 25 minutes depending on thickness. Use an instant read thermometer and pull the pork at 145 F, it will carry over cook a few degrees while resting. If your bacon isn't as crisp as you'd like, pop it under the broiler for 1 to 2 minutes while watching closely.

Q: Can I make this ahead and reheat it?

A: Yes. Cook completely, cool, then refrigerate up to 2 days. To reheat, warm in a 325 F oven until heated through about 15 to 20 minutes, then finish under the broiler briefly to crisp the bacon. Reheating gently keeps the pork moist. You can also wrap and freeze for up to 2 months, thaw overnight in the fridge before reheating.

Q: What can I substitute for Granny Smith apples or panko?

A: Use any firm, tart apple like Honeycrisp or Braeburn if you prefer slightly sweeter filling. For breadcrumbs use regular fresh breadcrumbs, crushed crackers, or even a few tablespoons of cooked wild rice for texture. Adjust brown sugar/maple syrup down if you switch to a sweeter apple.

Q: Do I have to use fresh sage and how much seasoning is enough?

A: Fresh sage is best, it gives a bright, herbaceous flavor that pairs with apple. If you only have dried use about 1 teaspoon, but keep it light so it doesn't overpower. Total seasoning in the recipe is about 1 teaspoon kosher salt and 1/2 teaspoon pepper for the whole tenderloin; taste the stuffing before assembling and adjust a little if it seems bland.

Q: How should I slice and serve the finished tenderloin?

A: Let it rest 8 to 10 minutes after roasting to lock in juices. Remove twine, slice crosswise into 1/2 to 3/4 inch medallions. Serve warm with any pan juices spooned over top or a simple mustard or apple pan sauce. Don't slice too thin or the stuffing will fall out.

Sage Apple Stuffed Pork Tenderloin In Bacon Recipe Substitutions and Variations

Bacon: swap for thin prosciutto or pancetta. Both crisp up well and give a similar salty, savory punch, but prosciutto will be a little milder.
Granny Smith apple: use Fuji, Gala, or even a firm pear. They’re sweeter than Granny Smith so cut back the brown sugar/maple syrup a bit if you don’t want it too sweet.
Unsalted butter: replace with ghee or a neutral oil like avocado. Ghee gives a rich, nutty flavor while oil keeps it dairy free, but you lose some of the buttery browning.
Dijon mustard: substitute whole grain or honey mustard. Whole grain adds texture and a mustardy bite, honey mustard will bring a touch more sweetness.

Pro Tips

1) Chill it after you wrap it. Letting the bacon-wrapped roll rest in the fridge for at least 10 minutes helps it hold shape so it doesnt unravel when you sear or slice. If you have time, an hour is even better.

2) Dont overstuff the pork. Too much filling makes it hard to roll tight and can push out during cooking. Leave a small border, press the filling down, and roll snugly so you get neat medallions.

3) Use an instant-read thermometer and pull at 145F. Pork tenderloin cooks fast and thickness varies, so temp is the only way to be sure. Remember residual heat will raise the temp a few degrees while it rests.

4) Render the bacon slowly while searing, and save the drippings. Sear over medium-high but dont scorch the bacon. Pour off excess fat leaving about a tablespoon, deglaze the pan with cider or stock and whisk in a pat of butter for a quick glossy sauce that ties the apple-sage filling to the pork.

Sage Apple Stuffed Pork Tenderloin In Bacon Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made Bacon Wrapped Pork Tenderloin stuffed with sage and apple and the result is ridiculous, juicy pork with a shockingly crisp bacon jacket and a sweet apple kick that actually works.

Servings

servings

Calories

397

kcal

Equipment: 1. Oven (preheated to 400F)
2. Large ovenproof skillet or cast iron pan
3. Cutting board
4. Chef’s knife
5. Plastic wrap
6. Kitchen twine and kitchen shears or scissors
7. Rolling pin or meat mallet
8. Measuring spoons and 1/2 cup measure
9. Instant-read meat thermometer

Ingredients

1 (1 1/2 to 2 pound) pork tenderloin, trimmed and butterflied
8 to 10 slices thin-cut bacon
1 large Granny Smith apple, peeled, cored and diced small
1 small shallot, finely minced (or 1/4 cup red onion)
1 garlic clove, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup fresh breadcrumbs or panko
10 to 12 fresh sage leaves, chopped (about 2 tablespoons)
1 tablespoon Dijon mustard
1 tablespoon apple cider or apple juice
1 tablespoon brown sugar or maple syrup
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground thyme or 1/2 teaspoon fresh minced thyme (optional)
Cooking oil spray or extra olive oil for searing

Directions

Preheat oven to 400F. Trim silver skin from pork and butterfly it: slice lengthwise almost to the other side then open it like a book, press flat with hands or a rolling pin to an even thickness, season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add minced shallot and garlic, sauté until soft about 2 minutes, then add diced apple and cook another 2 minutes until apples just soften.
Stir in 1/2 cup breadcrumbs, chopped sage, 1 tablespoon Dijon, 1 tablespoon apple cider, 1 tablespoon brown sugar or maple syrup, 1/4 teaspoon thyme if using, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 minute to marry flavors then remove from heat and let cool a bit.
Spread the apple-sage filling evenly over the butterflied pork, leaving a 1/2 inch border. Roll the pork tightly from one long side to the other to form a log, tucking ends under. If it unravels, use kitchen twine to tie into 3 or 4 evenly spaced knots.
Lay 8 to 10 slices of bacon on a sheet of plastic wrap, overlapping slightly to form a bacon mat wide enough to wrap the pork. Place the stuffed pork on the bacon, then wrap bacon around the log and roll tightly in the plastic wrap to set shape for about 10 minutes in fridge.
Remove plastic wrap, pat bacon and pork dry, and spray lightly with cooking oil or brush with a little olive oil. Heat a large ovenproof skillet over medium-high heat with a bit of oil, sear the bacon-wrapped pork on all sides until golden about 2 minutes per side to render fat.
Transfer the skillet to the preheated oven and roast until internal temperature reaches 145F in the center, about 18 to 25 minutes depending on thickness. If bacon browns too quickly, tent loosely with foil.
Remove pork from oven and let rest on a cutting board uncovered for 10 minutes so juices redistribute. Save pan drippings if you want to make a quick pan sauce.
To make a quick pan sauce: pour off excess fat leaving 1 tablespoon, return skillet to medium heat, add a splash of apple cider or chicken stock and scrape browned bits, simmer 1 to 2 minutes, whisk in any drippings and a pat of butter until glossy.
Slice the pork into 1 inch medallions, serve with pan sauce spooned over. Enjoy right away while bacon is crisp and filling is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.