Our bacon-wrapped Stuffed Pork Tenderloin features a hand-woven bacon lattice wrapped around a tenderloin stuffed with fresh spinach, smoky cheddar, and creamy provolone. After filling and rolling the pork, the bacon weave is wrapped around the exterior and the whole roast is cooked until juicy and perfectly seasoned.
Traeger Stuffed Pork Tenderloin
If you need an impressive but approachable weeknight or weekend meal, this Stuffed Pork Tenderloin is a great choice. It looks gourmet but is straightforward to prepare, cooks quickly, and delivers rich flavor thanks to the cheese and bacon. Pork tenderloin is also economical and freezes well, so it’s a smart protein to keep on hand for easy, satisfying dinners.
This recipe works beautifully on a pellet grill like a Traeger for that subtle wood-fired flavor, but it adapts easily to a conventional oven or any grill. The key is to cook to the correct internal temperature so the meat stays tender and juicy.
More Easy Traeger Recipes here!
What is pork tenderloin?
Pork tenderloin is a long, lean, and tender cut taken from along the backbone. Comparable to beef tenderloin in texture, it contains very little connective tissue, which means it cooks quickly and stays tender when treated properly. Because it is so lean, it’s especially important to avoid overcooking.
Do not confuse the tenderloin with the pork loin. The loin is larger in diameter and produces center-cut pork chops, while the tenderloin is narrower and typically measures about 10–12 inches in length.
More delicious pork tenderloin recipes here!
How long should you cook pork tenderloin?
When cooking meat, time is only an estimate — temperature is what matters. Use a reliable meat thermometer and cook pork tenderloin to an internal temperature of 145°F (62.8°C). Remove the tenderloin from the heat at that temperature and allow it to rest for several minutes; this produces a tender, juicy result. Overcooking even by a few degrees can dry out this lean cut, so monitoring internal temperature is essential.
A leave-in probe thermometer or a high-quality instant-read thermometer makes this simple and reliable. Rest the meat 8–10 minutes after cooking before slicing.
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How do you stuff pork tenderloin?
Start by removing the silver skin with a sharp knife. Silver skin does not break down during cooking and will remain tough if not removed. Next, butterfly the tenderloin by slicing almost all the way through lengthwise and opening it flat. If you prefer, cut a pocket down the center instead. Cover the meat with plastic wrap and gently pound to an even thickness of about ½ inch for uniform cooking.
Lay the flattened tenderloin on a sheet of plastic wrap or wax paper, distribute the spinach evenly along the center, and top with pieces of cheddar and provolone. Roll the meat tightly to enclose the filling, then wrap in a bacon lattice or spiral the bacon strips around the roll. Secure with kitchen twine or toothpicks as needed to keep everything in place while it cooks.
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What’s the best way to cook stuffed pork tenderloin?
This recipe was prepared on a Traeger pellet grill to impart a subtle wood-smoke flavor, but you can achieve excellent results in a conventional oven or on other types of grills. The cooking method is flexible; focus on steady heat and accurate temperature monitoring so the bacon crisps and the pork reaches 145°F internally before resting.
How to make a bacon weave
A bacon weave creates an attractive and evenly covered exterior. Lay strips of bacon side by side, then weave additional strips over and under to form a lattice, similar to a pie crust lattice. The weave helps bacon stay in place and crisps evenly as the tenderloin cooks.
What are the best sides to serve with this dish?
This stuffed tenderloin pairs well with a wide range of side dishes. Here are a few ideas that balance the richness of the pork and bacon:
- Coleslaw with vinegar dressing — a bright, acidic contrast
- Cheesy orzo — creamy and comforting
- Zesty Italian pasta salad — great served chilled
- Scalloped potatoes — rich and hearty
Roasted or steamed vegetables also make a great accompaniment. Even with spinach tucked inside the tenderloin, add an extra green like asparagus, green beans, or a simple mixed salad to round out the plate. For quick weeknights, canned or frozen vegetables are acceptable substitutes when time is limited.
This elegant, restaurant-style main course is sure to please family and guests while still being manageable to prepare at home.
More recipes to love!
- Pellet Grill Spicy BBQ Pork Tenderloin
- Grilled Pork Tenderloin with Fresh Herb Sauce
- Traeger Togarashi Pork Tenderloin
- Grilled Bacon-Wrapped Pork Tenderloin
- Smoked Breakfast Fatty
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Traeger Grilled Stuffed Pork Tenderloin
This stuffed pork tenderloin is butterflied, layered with fresh spinach and two cheeses, then wrapped in a bacon weave and cooked until juicy. It makes an impressive main course that’s surprisingly easy to prepare.
20 minutes
20 minutes
Ingredients
- 1 pork tenderloin
- 1 cup fresh spinach leaves
- 3–4 ounces cheddar cheese, cubed
- 3–4 ounces provolone cheese, sliced or cubed
- 1 pound thinly sliced bacon
Rub
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- ¼ teaspoon cumin
Instructions
- Preheat your grill or oven to 325°F (163°C).
- Butterfly the tenderloin and open it flat on a clean surface.
- Layer the spinach along the center of the flattened meat.
- Add the cheddar and provolone evenly over the spinach.
- Roll the tenderloin tightly to enclose the filling.
- Mix the rub ingredients and apply evenly to the outside of the roll.
- Weave or wrap the bacon around the tenderloin so it is fully covered; place the bacon ends underneath so they will sit against the cooking surface.
- Place the tenderloin in the center of the grill rack or on a baking sheet and cook until the internal temperature reaches 145°F (about one hour on a pellet grill, but times vary).
- Remove from heat and let rest 8–10 minutes before slicing and serving.
Recommended Products
- Blackstone Pellet Smoker
- Smoke® Remote BBQ Alarm Thermometer
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 610
Total Fat: 46g
Saturated Fat: 22g
Cholesterol: 135mg
Sodium: 1892mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Protein: 43g
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