Bacon, goat cheese, pork...oh my! First, off everything is better with bacon, then when you throw come goat cheese in it - que happy dance! This recipe (and title for that matter) sounds super complicated but it's easy to make and will please any crowd. The recipe originated here but I've made a few changes to make it my own.
This was my second time making this and was just as delicious as the first time. This stuffed port tenderloin is browned in the same skillet you cook the bacon in and then topped with an apple chutney. One of the best parts about the recipe is you only need a skillet and a pan for the oven, so your clean up is relatively easy. This pork tenderloin is perfect to make for dinner guests because you can prepare everything before and then pop it in the oven 30 minutes before you need to serve.
1-2 pounds of pork tenderloin, trim fat and sinew
4 slices of bacon, chopped
4 ounces of goat cheese, crumbled
1 tablespoon extra-virgin olive oil
Freshly ground black pepper, to taste
kitchen twine, usually I ask the butcher to cut some or you can purchase a whole package
Apple Chutney Ingredients:
1 small red onion, minced
1 tablespoon unsalted butter
1 small Fiji apple, minced
1 tablespoon fresh squeezed lemon juice
1 tablespoon honey
1 tablespoon apple cider vinegar
Preheat the oven to 450°F and line a oven baking sheet with foil.
Butterfly the pork tenderloin lengthwise. Once you butterfly it, open it up and pound with a meat pounder to even out the meat.
Chop the bacon then fry in a large skillet. Once bacon is done remove and pat dry with a paper towel. Keep the skilled you've used for the bacon because you'll be browning the pork tenderloin later.
In the butterflied pork tenderloin, sprinkle the bacon and goat cheese on the evenly. I usually leave a little bit of the edges bacon and cheese free to it's easier to roll. Once youve evenly sprinkled your bacon and goat cheese, roll the tenderloin lengthwise and tie with kitchen twine. Depending on how thick my stuffed pork tenderlin is, I'll use 4-5 pieces of kitchen twine and will trim any excess string. Coat the outside of pork tenderloin with extra-virgin olive oil and fresh ground pepper.
Place the stuffed pork tenderloin in the same skilled you used to fry the bacon. Once all sides are browned, place the tenderloin in the foil-lined baking sheets and bake for 20-30 minutes. If you have a meat thermometer, the inside should be 165°F.
While the meat is cooking, you can make the apple chutney. Use the same skilled for the bacon and browning the tenderloin, cook the onion and butter on medium-high heat. Once the onions are soft (about 3-5 minutes) add the apples and cook for several minutes, stirring often. Once the onions and apples are soft, turn the heat to high and add the lemon juice, honey and apple cider vinegar. Once the chutney is a well mixed and turns a golden brown color (about 3-5 minutes) remove from the skillet.
When the bacon and goat cheese stuffed tenderloin is done, plate and slice pieces and top with a heavy spoonful of chutney chutney. Then I'll usually serve the remaining apple chutney in a bowl incase anyone wants extra chutney.
This goes nicely served with a salad, rice pilaf, and/or green vegetables.