Anyways, ready for another recipe?
I've never been a huge fan of pork, but when I came across this recipe for Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin in my "Home Cooking the Costco Way" cookbook, I really wanted to try it. The picture in the cookbook just made it look so good. I gave it a whirl. I'm happy to report that it is delicious! The pork came out so tender and the stuffing had such great flavor - just look at all that goes in it. If you're looking for a nice, fairly simple Sunday dinner or a tasty weeknight meal, jot down this recipe and give it a try. Even if you're not a fan of pork (like me), I'm fairly certain you will enjoy it!
7 slices bacon, divided
3 Tbsp butter or margarine
1/2 c. chopped onion
1/3 c. chopped red cooking apple (ie. Rome or Jonathan)
1/4 c. chopped celery
1 garlic clove, finely chopped
1/2 tsp. poultry seasoning
1/4 tsp. salt
1/8 tsp. ground pepper
3/4 c. cornbread stuffing mix
apple cider (approximately 1/3 c.)
1 1-1/2 to 2 lb. pork tenderloin
Preheat oven to 375 degrees.
Cook 3 slices of bacon in a large skillet, drain. Crumble. Carefully pour all but 1 Tbsp. bacon grease from the pan; add butter and melt. Add onion, apple, celery, garlic, poultry seasoning, salt and pepper; cook over medium heat until the onions are tender. Stir in crumbled bacon and cornbread stuffing. Stir in enough cider to moisten the stuffing.
|melting the butter in the bacon grease|
|all of the stuffing ingredients - browning beautifully|
Place 4 remaining slices of bacon about 2 inches apart across the center of a 15x10x1 baking pan.
Make a lengthwise cut down the center of the tenderloin but not all the way through. Lay flat on top of the bacon slices. Spoon the stuffing over the tenderloin. Wrap the bacon slices around the tenderloin, overlapping on top, but leaving the tenderloin open.
|before baking for 40 minutes|
|after 40 minutes in the oven - perfectly tender|
|served with a side of green beans|