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Pork Tenderloin Stuffed with Smoked Gouda and Bacon

Serves 4 if you are being good, 2 if you are being oinky ;)

Also in my blog: http://ellysaysopa.vox.com


  • 1 (about 1 lb.) pork tenderloin
  • 1/4 lb. bacon, chopped
  • 3 oz. smoked gouda, shredded
  • fresh or dried parsley, to taste
  • fresh or dried sage, to taste
  • salt and pepper
  • olive oil (optional)


  • Cook the chopped bacon in a skillet and remove with a slotted spoon.
  • Butterfly pork tenderloin and pound slightly to thin it out. Sprinkle with salt, pepper, sage and parsley. Top with the gouda and the cooked bacon.
  • Starting at one end, roll the pork tenderloin up end to end (or tri-fold it, like you would a letter). Secure with kitchen twine or toothpicks.
  • Here is where you have a couple options:
  • Sprinkle salt and pepper on the rolled up tenderloin and roast it in the oven until done (I do 140ish, I like my pork just a little pink and it will cook a little more when it's out of the oven).
  • Rub the tenderloin with a little olive oil, salt and pepper. Sear it in a hot pan to brown on all sides, and then put it in the oven to finish cooking.
  • Sprinkle salt and pepper on the rolled up tenderloin and sear it in the super-delicious bacon fat to brown on all sides, and then move the skillet to the oven to finish cooking.
  • After you remove the tenderloin from the oven, put it under a foil tent to rest for about 10 minutes before slicing it.

Categories: Main Dish  Pork 
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