Ultimate Herb & Garlic Cream Cheese and Bacon Stuffed Pork Tenderloin Recipe
Pork tenderloin is truly a culinary chameleon, incredibly versatile and always a crowd-pleaser. If you’re looking to elevate your weeknight dinner or impress guests, this Herb and Garlic Cream Cheese and Bacon Stuffed Pork Tenderloin recipe is an absolute game-changer. It’s a dish that bursts with an array of savory seasonings, complemented perfectly by the rich, creamy texture of the cheese and the smoky crunch of bacon. The combination is simply irresistible, making every bite a delight.
This recipe transforms a simple cut of meat into an elegant and deeply flavorful meal with minimal fuss. The tenderloin is butterflied, filled with an aromatic mixture, then seasoned and baked to perfection. Not only is it incredibly delicious, but it’s also a fantastic option for those mindful of their diet, providing a lean protein source that’s both satisfying and flavorful. This recipe yields 4 generous servings, with each serving calculated at a smart 4 points, making it an ideal choice for a balanced and indulgent meal.
Herb & garlic cream cheese and bacon stuffed pork tenderloin
Ingredients
- 1 lb raw pork tenderloin
- 1/4 cup light cream cheese, softened
- 2 slices low point bacon, I used Market Pantry center cut from Target, 2 slices is 1 SmartPoint
- 1 clove of garlic, diced (or 1/2 tsp minced garlic)
- 1 tsp natural herb seasoning, such as Mrs. Dash or a blend of dried parsley, basil, thyme
- Juice from 1/2 lemon
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp dried oregano
- 1/2 tsp natural herb seasoning, for the exterior rub
- Dash of salt & pepper, to taste
Instructions
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Cook your bacon slices until crispy, then drain excess fat and chop into small pieces.
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Preheat your oven to 350°F (175°C).
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In a small mixing bowl, combine the softened light cream cheese, chopped crispy bacon, diced garlic, and 1 teaspoon of natural herb seasoning. Mix well until all ingredients are thoroughly incorporated.
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Carefully butterfly open your pork tenderloin using a sharp knife. Slice lengthwise down the center, being careful not to cut all the way through, allowing it to open like a book.
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Evenly spread the cream cheese and bacon mixture onto the inside of the butterflied pork tenderloin. Close the tenderloin back up and secure the seam with either wooden toothpicks or kitchen twine (meat rope) to keep the filling enclosed.
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Using a basting brush, generously apply the fresh juice from half a lemon over the exterior of the pork tenderloin. In a small bag or bowl, combine the dried rosemary, sage, oregano, and the remaining 1/2 teaspoon of natural herb seasoning, along with a dash of salt and pepper. Mix well, then sprinkle this herb blend evenly over the entire surface of the pork, ensuring it’s well coated.
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Spray a large piece of aluminum foil with cooking spray. Place the seasoned pork tenderloin in the center of the foil, then wrap it tightly, sealing the pork completely. Position the foil-wrapped tenderloin on a baking sheet.
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Bake in the preheated oven for approximately 40 minutes, or until the internal temperature reaches 145°F (63°C). Once cooked, remove from oven, allow it to rest for a few minutes, then slice into 1oz pieces. This recipe yields 4 servings, each approximately 4oz.
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Nutritional information per serving: Calories 172, Fat 5.5g, Saturated Fat 2.7g, Carbohydrates 1g, Fiber 0g, Sugars 1g, Protein 26g.
Additional Info
This Herb and Garlic Cream Cheese and Bacon Stuffed Pork Tenderloin is an exceptional dish that brings together a symphony of flavors and textures. It’s a wonderful way to enjoy a lean protein, packed with deliciousness and satisfying to the last bite. The prep is straightforward, and the baking method ensures a moist and tender result every time. Let’s delve deeper into what makes this recipe so special and how you can master it in your own kitchen.
Why You’ll Love This Stuffed Pork Tenderloin
There are countless reasons why this recipe deserves a permanent spot in your culinary repertoire:
- Explosion of Flavor: The combination of tangy cream cheese, savory bacon, pungent garlic, and a medley of aromatic herbs creates a filling that’s incredibly rich and flavorful, perfectly balancing the mildness of the pork.
- Effortlessly Elegant: Despite its gourmet taste and appearance, this dish is surprisingly simple to prepare, making it perfect for both busy weeknights and special occasions.
- Healthy & Wholesome: Pork tenderloin is a lean cut of meat, and with light cream cheese and low-point bacon, this recipe is designed to be mindful of nutritional values without sacrificing taste. It’s a great source of protein!
- Versatile Pairing: It pairs beautifully with a wide range of side dishes, from roasted vegetables to creamy mashed potatoes or a simple green salad.
- Customizable: Feel free to experiment with different herbs, cheeses, or even add some chopped spinach or sun-dried tomatoes to the filling for your own unique twist.
Understanding Your Ingredients for Optimal Flavor
Each ingredient in this recipe plays a crucial role in creating its distinct flavor profile:
- Pork Tenderloin: This cut is prized for its tenderness and mild flavor. It cooks relatively quickly and remains succulent when not overcooked. It’s important to select a fresh, lean tenderloin, typically weighing around 1 pound for four servings.
- Light Cream Cheese: Using light cream cheese helps to reduce the calorie and fat content while still providing that essential creamy texture and slightly tangy note that complements the other strong flavors. Ensure it’s softened to mix smoothly with the other filling components.
- Low Point Bacon: The bacon adds a wonderful smoky, salty, and crunchy element to the filling. Opting for a low-point or center-cut variety allows you to enjoy the flavor without excess fat. Cooking it until crisp before chopping is key for texture.
- Fresh Garlic: Diced fresh garlic provides a robust aromatic foundation for the filling. Its pungent flavor is mellowed by cooking and blends seamlessly with the herbs and cream cheese.
- Natural Herb Seasoning: This blend, often containing dried parsley, basil, and thyme, offers a balanced, earthy flavor. It’s used both in the filling and as part of the exterior rub, enhancing the overall herbal notes.
- Lemon Juice: Fresh lemon juice brushed on the exterior of the tenderloin brightens the flavors and helps to tenderize the meat slightly, contributing to a more vibrant finish.
- Rosemary, Sage, and Oregano: These classic Mediterranean herbs are robust and fragrant, creating a savory crust on the pork. They are essential for that rustic, herbaceous taste.
- Salt & Pepper: Simple yet essential, these seasonings enhance all the other flavors, making them pop.
Preparing Your Pork Tenderloin: The Butterfly Cut
Butterflying the pork tenderloin is a simple technique that allows you to create a large, even surface for stuffing. Lay the tenderloin flat on a cutting board. Using a very sharp knife, make a horizontal cut along the length of the tenderloin, about two-thirds of the way through the meat. Be careful not to cut all the way through to the other side. Once you’ve made the cut, you should be able to open the tenderloin up like a book. If the tenderloin is particularly thick, you can gently pound it with a meat mallet between two pieces of plastic wrap to achieve a more uniform thickness, which will help with even cooking.
Crafting the Flavorful Filling
The heart of this dish lies in its rich and aromatic filling. In a small bowl, combine your softened light cream cheese with the finely chopped, crispy bacon pieces and the diced fresh garlic. Add 1 teaspoon of your chosen natural herb seasoning. Mix these ingredients thoroughly until they are well combined and form a cohesive mixture. The cream cheese should be soft enough to blend easily without lumps, ensuring an even distribution of flavor throughout the filling. The crispy bacon bits will add a delightful textural contrast to the smooth cream cheese.
Stuffing and Sealing Techniques for a Perfect Roll
Once your pork tenderloin is butterflied and your filling is prepared, it’s time for stuffing. Spread the cream cheese and bacon mixture evenly over the entire inside surface of the butterflied pork. Leave a small border around the edges to prevent the filling from oozing out excessively when rolled. Carefully roll the tenderloin back up, starting from one long end, to enclose the filling. To secure the roll, you have two main options:
- Toothpicks: Insert wooden toothpicks along the seam to hold it closed. You might also use a few toothpicks across the tenderloin to keep its shape.
- Kitchen Twine (Meat Rope): This is often preferred for a neater presentation and more secure seal. Tie the tenderloin at regular intervals (every 1-2 inches) with kitchen twine, ensuring the filling is completely sealed inside.
Proper sealing is important to prevent the delicious filling from escaping during baking, keeping the pork moist and flavorful.
The Perfect Herb and Lemon Exterior Seasoning
The exterior seasoning is just as vital as the internal stuffing. Begin by generously brushing the outside of the rolled and sealed pork tenderloin with fresh lemon juice. This not only adds a bright citrus note but also helps the dry herb rub adhere better. In a separate small bag or bowl, combine 1/2 teaspoon each of dried rosemary, sage, oregano, and another 1/2 teaspoon of natural herb seasoning. Add a dash of salt and freshly ground black pepper to taste. Shake the bag or mix the ingredients thoroughly. Then, sprinkle this aromatic herb blend liberally over the entire surface of the lemon-juiced pork, ensuring it is thoroughly coated for a beautiful crust and enhanced flavor.
Baking for Tenderness and Golden Perfection
The baking process is key to achieving a tender and juicy pork tenderloin with a perfectly cooked filling. Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and spray the foil with cooking spray to prevent sticking. Place the seasoned, stuffed pork tenderloin in the center of the foil, then wrap it tightly, sealing the pork completely within the foil. This method, often referred to as “en papillote,” traps moisture and flavors, ensuring the pork remains incredibly moist while it bakes. Bake for approximately 40 minutes. The internal temperature of pork tenderloin should reach 145°F (63°C) for safe consumption. Use a meat thermometer inserted into the thickest part of the tenderloin to check for doneness. Once baked, remove the tenderloin from the oven and let it rest, still wrapped in foil, for about 5-10 minutes. Resting allows the juices to redistribute, resulting in an even more tender and flavorful finished product. After resting, unwrap, remove any twine or toothpicks, and slice into 1oz pieces for serving.
Serving Suggestions to Complete Your Meal
This Herb and Garlic Cream Cheese and Bacon Stuffed Pork Tenderloin is a standalone star, but it shines even brighter when paired with the right side dishes. Consider serving it with:
- Roasted Asparagus or Broccoli: Their slight bitterness and tender-crisp texture beautifully complement the richness of the pork.
- Creamy Mashed Potatoes or Cauliflower Mash: A classic pairing that provides comfort and absorbs the delicious pan juices.
- Simple Green Salad: A light, vinaigrette-dressed salad offers a refreshing contrast.
- Quinoa or Rice Pilaf: For a more substantial, grain-based side that soaks up the flavors.
- Sweet Potato Wedges: The natural sweetness of sweet potatoes provides a lovely balance to the savory pork.
Don’t forget to drizzle any accumulated pan juices over the sliced pork before serving for an extra layer of flavor.
Variations and Customizations for Every Palate
While this recipe is fantastic as is, it’s also highly adaptable. Don’t hesitate to get creative with your ingredients:
- Cheese Swaps: Instead of light cream cheese, try goat cheese for a tangier profile, or a blend of cream cheese with some shredded Parmesan or mozzarella for added depth.
- Herb Enhancements: Add fresh parsley, chives, or a pinch of thyme to the filling. For a spicier kick, a tiny pinch of red pepper flakes can be incorporated.
- Veggie Boost: Finely chopped sun-dried tomatoes, sautéed mushrooms, or a handful of fresh spinach can be mixed into the cream cheese filling for added nutrients and flavor.
- Different Meat: While designed for pork tenderloin, a similar stuffing could work with chicken breast (pounded thin) or even a larger cut of pork loin, though cooking times would need adjustment.
- Spice Rub Variations: Experiment with different spice blends for the exterior, such as smoked paprika, onion powder, or a touch of brown sugar for a sweet and savory glaze.
Meal Prep Tips and Storage
This stuffed pork tenderloin can be a fantastic meal prep option. You can prepare the filling ahead of time and store it in the refrigerator for up to 2-3 days. You can also butterfly the pork tenderloin the day before, keeping it covered in the fridge. On cooking day, simply assemble, season, and bake. This significantly cuts down on prep time when you’re ready to cook.
Leftovers, if any, store wonderfully. Once cooked and cooled, place the sliced pork tenderloin in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in the microwave or in a covered dish in the oven at a low temperature to prevent drying out. A little extra lemon juice or chicken broth can help keep it moist during reheating.
Conclusion: A Recipe to Savor
The Herb and Garlic Cream Cheese and Bacon Stuffed Pork Tenderloin is more than just a meal; it’s an experience. It’s a testament to how simple ingredients, combined with a little creativity, can produce something truly extraordinary. Whether you’re aiming for a comforting family dinner or a show-stopping dish for guests, this recipe delivers on all fronts: flavor, ease, and satisfaction. Give it a try, and let the incredible aroma fill your kitchen and the exquisite taste delight your senses. Happy cooking!