Cream Cheese and Pepper Jelly Stuffed Pork Loin (wrapped in bacon)

  • 2 pork tenderloins
  • 8 oz. Neufchatel cream cheese
  • 4 Tbsp. peppered jelly (I used The Preservatory Raspberry with Merlot and Peppercorn)
  • 10 strips of bacon
  • sprinkle of Nature’s Seasons
  • fresh cracked pepper

Butterfly the tenderloins with a super sharp knife. Make sure not to cut through the bottom end. Sprinkle the inside with Nature’s Seasons, then split the cream cheese between the two along the length of the pork loin. Spoon jam on top of the cream cheese and spread evenly.

Lay stuffed loin on top of five evenly spaced pieces of bacon. Fold the loin together, and crisscross bacon over, sealing it shut. Finish with a few cracks of fresh black pepper on top.

Place in a shallow roasting pan and bake at 350 degrees for 1 hour and 15 minutes. (The general rule of thumb with pork loin is 25 minutes per pound. I started with an hour, but ultimately let it go until the bacon was to my liking. If you prefer crispier bacon, let it roast for an additional 10-15 minutes.)

Remove from oven and let rest for 5 minutes. Remove from pan (there will be a lot of grease from the bacon) and set on a cutting board to rest for another 5 minutes before carving. Serve with steamed broccoli and steamed sweet potatoes or your favorite light sides.

Wine Pairing Suggestion

Swanson Napa Valley Merlot

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