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Perfect Bacon-Wrapped Stuffed Pork Tenderloin Recipe with Easy Apple Chutney

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A juicy pork tenderloin stuffed with a savory spinach and goat cheese mixture, wrapped in crispy bacon, and served with a sweet-tart apple chutney. This recipe is quick, easy, and perfect for special occasions or comforting weeknight dinners.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed of silver skin
  • 8–10 slices thick-cut bacon
  • 1 cup fresh spinach, roughly chopped
  • ½ cup crumbled goat cheese or feta
  • ¼ cup toasted pecans, chopped
  • 2 cloves garlic, minced
  • 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
  • ½ cup finely chopped onion
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tsp mustard seeds
  • ½ tsp ground cinnamon
  • Salt and pepper to taste
  • Olive oil for sautéing and brushing
  • Salt and pepper to season pork and chutney

Instructions

  1. Trim the pork tenderloin of any silver skin (about 5 minutes). Slice the tenderloin lengthwise down the middle, stopping about 1 inch from the edge to create a butterfly effect. Open it like a book and gently pound with a meat mallet to an even thickness of about ½ inch.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in chopped spinach and cook until wilted (about 2 minutes). Remove from heat and mix in goat cheese and toasted pecans. Season lightly with salt and pepper.
  3. Spread the spinach mixture evenly over the opened tenderloin. Roll the pork tightly back into a log shape, tucking the sides in as you go to keep the stuffing inside.
  4. Lay out the bacon slices side by side, slightly overlapping, on a cutting board. Place the pork roll on top and wrap the bacon around it completely. Use kitchen twine to tie the tenderloin securely every 1.5 inches to hold the bacon in place during cooking.
  5. Preheat oven to 400°F (200°C). Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil. Sear the bacon-wrapped pork for 2-3 minutes on each side until the bacon starts to crisp and brown. Transfer the skillet to the oven and roast for about 20-25 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
  6. While the pork roasts, combine diced apples, chopped onion, brown sugar, apple cider vinegar, mustard seeds, cinnamon, salt, and pepper in a saucepan. Bring to a simmer over medium heat and cook for about 15 minutes, stirring occasionally, until the apples soften and the mixture thickens. Set aside to cool slightly.
  7. Slice the rested pork tenderloin into medallions. Spoon warm apple chutney over the top or serve on the side.

Notes

Use an instant-read thermometer to ensure the pork reaches 145°F for perfect doneness. Rest the meat for 10 minutes before slicing to keep it juicy. If you don’t have kitchen twine, toothpicks can be used but must be removed before serving. Searing the bacon-wrapped tenderloin before roasting locks in flavor and crisps the bacon. The apple chutney can be made ahead and stored separately. Variations include swapping apples for pears or cranberries, using different cheeses, or adding red pepper flakes for heat.

Nutrition

Keywords: bacon-wrapped pork tenderloin, stuffed pork tenderloin, apple chutney, easy pork recipe, weeknight dinner, special occasion meal, gluten-free pork recipe

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