Description
Smoky Bacon Parmesan Stuffed Pork Tenderloin with Honey Drip Glaze is a juicy, flavor-packed dish that combines crispy smoky bacon, rich Parmesan cheese, and a sweet honey mustard glaze.
Ingredients
- 1 1/2 pound pork tenderloin
- 4 slices smoky bacon, chopped
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup honey
- 1 tablespoon Dijon mustard
Instructions
1. Preheat the oven to 375°F.
2. Cook the chopped bacon in a skillet until crispy. Remove and drain on paper towels.
3. Sauté garlic in olive oil in the same skillet until fragrant.
4. In a bowl, mix together the cooked bacon, Parmesan cheese, breadcrumbs, parsley, and sautéed garlic until well combined.
5. Cut a pocket lengthwise into the pork tenderloin and stuff it generously with the bacon and Parmesan mixture. Season the outside with salt and pepper.
6. In a small bowl, whisk together honey and Dijon mustard for the glaze.
7. Place the stuffed tenderloin in a baking dish and roast for 25 to 30 minutes, or until the internal temperature reaches 145°F.
8. Remove from the oven and let rest for 5 minutes before slicing. Drizzle with any remaining glaze and serve warm.
Notes
Use a sharp knife to carefully cut a lengthwise pocket in the center of the pork tenderloin, being careful not to cut all the way through.
Stuff the filling mixture tightly into the pocket, pressing it down to fill the entire cavity.
Use a meat thermometer to check the internal temperature of the pork, removing it from the oven once it reaches 145°F for juicy, perfectly cooked tenderloin.
Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg