Just can’t get enough bacon! That would make this pork stuffed pork!
Normally I would rub the tenderloin with a nice spice rub, and/or marinate it. But this time, I thought I would just go with the delicious flavor of mesquite smoke on the meat, mixed with a nice crunchy bite of bacon, celery, onion and apple! Good plan!
The bacon and apple doesn’t stay crispy, but the celery and onion did, so I was very pleased with this recipe.
Smoked Bacon Stuffed Pork Tenderloin
- 5 - 6 lb. pork tenderloin
- 1 cup chopped cooked bacon (about 8 thick slices)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped apple (any kind)
- First lets prepare the stuffing. Cook up your 8 slices of bacon. (They should be cooked the way you like to eat bacon). Cut them up into small bite sized pieces and set aside. Now chop your celery, onion and apple, (not too fine so you retain a crunch), and mix together with the bacon pieces and set aside.
- Now to prepare the tenderloin for stuffing. Since we are only taking this to the point it's just cooked for slicing, we don't really need the fat cap. Remove as much of that as you can. If you have never cut a tenderloin into a flat piece, I've included a link to a video to help you with that.
- Once the tenderloin is cut to a flat piece, put a fairly thin to medium coat of stuffing on the tenderloin covering the entire surface. (Note: leave about 1 inch free of stuffing around the edges). Roll it up tight and tie it up with butcher string. Lightly salt the entire outer surface of the tenderloin.
- Get your smoker going. I used mesquite wood in the smoker. Bring it up to about 240° F and let it settle in there before putting the meat on.
- Put the tenderloin directly on the smoker grate and cook until the center of the tenderloin reaches 160° to 165° F with a digital thermometer probe. (Make sure the probe is in the meat and not the stuffing!). This should take approximately 5 hours for this sized tenderloin.
- NOTE: I recommend turning it over after about 2 hours of cooking.