Bacon Wrapped and Cherry Lime Stuffed Tenderloin
I had a great time on Fox New’s Fox and Friends this past Christmas. It was a great experience and I look forward to being on there again soon.
I received a lot of requests for the tenderloin I showed on the show. So, my popular demand…. Bon Appetit!
BACON WRAPPED & CHERRY LIME STUFFED TENDERLOIN
1 pork tenderloin trimmed
3 slices bread, torn into small pieces
1/4 cup butter, melted
3 tablespoons poultry seasoning
1 medium onion, chopped fine
1 stalk celery, chopped fine
10 – 15 candied razor thin lime slices
1 cup dried cranberries
10 – 15 slices of proscuitto
salt and ground black pepper to taste
6 – 8 slices of your favorite bacon
. Preheat oven to 375 degrees F (190 degrees C).
. Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
. Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Then layer the proscuitto, cherries and lime. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Let it REST before slicing and serving. Cheers!