Rosemary Parmesean Bacon Wrapped Tenderloin

By Tammy P – Toronto, ON
Rosemary Parmesean Bacon Wrapped Tenderloin
  • Prep Time: 25
  • Total Time: 75
  • Servings: 4-6

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About this Recipe

Experiment with other herbs and flavours in the stuffing. Possibilities are endless...


7 slices stale white bread, crusts removed
2 shallots
1 1/2 pound pork tenderloin
4 slices thick bacon
1 tbsp of butter
chicken stock
fresh parsley
1/2 cup freshly grated parmesean
4 sun dried tomatoes (not packed in oil)


For the stuffing
1. Break up the bread into small pieces in a bowl. Make sure the bread is stale and/or dry. If the bread is too moist, the stuffing may turn out mushy.
2. Chop chives, parsley, the sun dried tomatoes, and a few sprigs of rosemary. Throw then in the bowl.
3. Heat up a small pan and melt the butter. Add the shallots (chopped finely) and cook until softened. Pour into the bowl with the bread and herbs and mix with your hands. If too dry, add chicken stock 1 tbsp. at a time.
4. Add the grated parmesean, mix again and set aside.

For the tenderloin
1. Cut the tenderloin almost in half down the middle.
2. Cover with plastic wrap and with a meat tenderizer, pound until half an inch.

Assemble the tenderloin by laying the stuffing next to the edge closest to you. Roll the tenderloin carefully and then wrap with the bacon.
Use string to ensure that the tenderloin doesn't fall apart.

Preheat oven to 350 and cook for approximately 50 mins. Broil for the last couple of minutes to crisp up the bacon. Remove from oven and set aside for a few minutes before cutting.

Remove string and cut into slices.
Great with mashed potatoes and also in a sandwich the next day.

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