Welcome to a culinary adventure that celebrates the essence of autumn! In this enticing recipe, we will show you how to create a masterpiece featuring smoked pork tenderloin wrapped in bacon with apple and sage stuffing.
Each bite is a celebration of the season, offering a harmonious fusion of sweet and savory tastes that will warm your heart and palate.
Join us on this journey as we explore the steps to crafting this autumn-inspired delight.
Who This Recipe is For and Why It's Great
This recipe is perfect for home cooks and BBQ enthusiasts looking to impress their guests with a show-stopping dish that captures the essence of fall.
Whether it's a family gathering, a special occasion, or a cozy weeknight dinner, the smoked pork tenderloin wrapped in bacon with apple and sage stuffing is sure to delight everyone at the table.
The combination of smoky pork, savory bacon, and the sweet aroma of apples and sage creates a delightful balance of flavors that will leave your guests raving about the dish.
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Kitchen Equipment Needed
Before we dive into the cooking process, let's ensure we have all the necessary kitchen equipment:
Meat thermometer
Skillet
Sharp knife
Toothpicks or butcher's twine
How to Make Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing
Delight your taste buds with the flavorful fusion of autumnal goodness in this enticing recipe for smoked pork tenderloin wrapped in bacon with apple and sage stuffing. With a perfect balance of sweet and savory tastes, this dish showcases tender pork enveloped in smoky bacon and stuffed with a delightful blend of diced apples, onions, and fresh sage.Gather your ingredients, follow the easy steps, and savor every bite of this heartwarming autumn-inspired dish.
Ingredients:
- 1 pork tenderloin (approximately 1 to 1.5 pounds)
- 8-10 slices of thick-cut bacon
- 1 cup diced apples (such as Granny Smith or Honey crisp)
- 1/4 cup diced onion
- 2 tablespoons butter
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions:
1. Prepare the apple and sage stuffing: In a skillet over medium heat, melt the butter. Add the diced apples, onions, chopped sage, brown sugar, ground cinnamon, kosher salt, and black pepper. Sauté the mixture for 5-7 minutes, or until the apples and onions are tender and the flavors meld together. Remove from heat and set aside.
2. Prepare the pork tenderloin: Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
3. Create a pocket for the stuffing: Using a sharp knife, make a lengthwise slit along the center of the pork tenderloin, creating a pocket for the stuffing.
4. Stuff the pork tenderloin: Spoon the apple and sage stuffing into the pocket, ensuring an even distribution.
5. Wrap the pork with bacon: Lay out the bacon strips on a clean surface. Place the stuffed pork tenderloin at one end of the bacon strips and roll it up tightly, encasing the pork and stuffing with the bacon. Secure the bacon ends with toothpicks or butcher's twine.
6. Preheat the smoker: Preheat your smoker to 225°F (107°C) and use hardwood chips or chunks for a smoky flavor.
7. Smoke the pork tenderloin: Once the smoker is ready, place the bacon-wrapped pork tenderloin directly on the grill grates. Close the lid and smoke for approximately 1.5 to 2 hours or until the internal temperature of the pork reaches 145°F (63°C).
8. Rest and slice: Remove the smoked pork tenderloin from the smoker and tent it with aluminum foil. Allow it to rest for 10 minutes before removing the toothpicks or twine and slicing it into medallions.
9. Serve and enjoy: Arrange the smoked pork tenderloin medallions on a serving platter and relish the delightful combination of apple and sage stuffing, bacon-infused pork, and smoky flavors in every autumn-inspired bite.
Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing: Tips, Shortcuts, and Variations
- Shortcut:To save time, you can use store-bought stuffing mix instead of preparing the apple and sage stuffing from scratch. Just follow the package instructions for sautéing the mix and proceed with stuffing the pork.
- Variation: For a hint of sweetness, you can add a drizzle of maple syrup to the apple and sage stuffing. It will beautifully complement the smoky flavors of the pork and bacon.
- Time Saver: If you're short on time, you can prepare the apple and sage stuffing a day in advance and refrigerate it until ready to use.
If you want more variations make sure to check out 10 Gourmet Smoked Pork Tenderloin Wrapped In Bacon Recipes You'll Love
Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing: Food and Drink Pairings
To elevate your dining experience, consider pairing this delightful dish with the following:
Side Dish: Roasted sweet potatoes or garlic mashed potatoes will complement the savory flavors of the smoked pork and bacon.
Drink:For a refreshing beverage, opt for a glass of chilled apple cider or a crisp white wine like Chardonnay.
Smoking Perfection
Preheat your smoker to 225°F (107°C) and add hardwood chips or chunks for that perfect smoky flavor. Once the smoker is ready, place the bacon wrapped pork tenderloin directly on the grill grates.
Close the lid and let the magic happen.
Smoke the pork for approximately 1.5 to 2 hours until the internal temperature reaches 145°F (63°C). This slow and low cooking method ensures the pork is juicy, tender, and infused with that irresistible smokiness.
Leftover Love
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. The smoked pork tenderloin will stay fresh for up to 3 days.
To reheat, place the medallions in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing: A Flavorful Fusion Conclusion
Indulge in the essence of autumn with this smoked pork tenderloin wrapped in bacon with apple and sage stuffing. The delightful combination of sweet and savory flavors, accompanied by the smoky aroma, makes this dish a heartwarming addition to your next BBQ feast.
Impress your guests and elevate your culinary skills with this irresistible recipe.
Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.
Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing FAQ
A: Absolutely! While Granny Smith and Honeycrisp apples provide a great balance of tartness and sweetness, you can use other varieties like Fuji or Gala apples based on your preference.
A: Yes, you can! Preheat your oven to 375°F (190°C) and bake the bacon-wrapped pork tenderloin for approximately 30-35 minutes or until the internal temperature reaches 145°F (63°C).
A: Yes, you can substitute turkey bacon for a lighter option. Keep in mind that the flavor may vary slightly, but it will still be delicious.
A: If you prefer a spicy kick, you can add a pinch of red pepper flakes to the apple and sage stuffing. Adjust the amount based on your desired level of heat.
A: Yes, you can prepare the stuffing ahead of time and freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator before using it to stuff the pork tenderloin.
Smoked Pork Tenderloin Wrapped in Bacon with Apple and Sage Stuffing
Ingredients
- 1 Pork tenderloin (approximately 1 to 1.5 pounds)
- 8-10 Slices of thick-cut bacon
- 1 cup Diced apples (such as Granny Smith or Honey crisp)
- ¼ cup Diced onion
- 2 tbsp Butter
- 2 tbsp Chopped fresh sage leaves
- 1 tbsp Brown sugar
- 1 tsp Ground cinnamon
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
Instructions
- Prepare the apple and sage stuffing: In a skillet over medium heat, melt the butter. Add the diced apples, onions, chopped sage, brown sugar, ground cinnamon, kosher salt, and black pepper. Sauté the mixture for 5-7 minutes, or until the apples and onions are tender and the flavors meld together. Remove from heat and set aside.
- Prepare the pork tenderloin: Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
- Create a pocket for the stuffing: Using a sharp knife, make a lengthwise slit along the center of the pork tenderloin, creating a pocket for the stuffing.
- Stuff the pork tenderloin: Spoon the apple and sage stuffing into the pocket, ensuring an even distribution.
- Wrap the pork with bacon: Lay out the bacon strips on a clean surface. Place the stuffed pork tenderloin at one end of the bacon strips and roll it up tightly, encasing the pork and stuffing with the bacon. Secure the bacon ends with toothpicks or butcher's twine.
- Preheat the smoker: Preheat your smoker to 225°F (107°C) and use hardwood chips or chunks for a smoky flavor.
- Smoke the pork tenderloin: Once the smoker is ready, place the bacon-wrapped pork tenderloin directly on the grill grates. Close the lid and smoke for approximately 1.5 to 2 hours or until the internal temperature of the pork reaches 145°F (63°C).
- Rest and slice: Remove the smoked pork tenderloin from the smoker and tent it with aluminum foil. Allow it to rest for 10 minutes before removing the toothpicks or twine and slicing it into medallions.
- Serve and enjoy: Arrange the smoked pork tenderloin medallions on a serving platter and relish the delightful combination of apple and sage stuffing, bacon-infused pork, and smoky flavors in every autumn-inspired bite.
