Bacon-Wrapped Stuffed Pork tenderloin with Raspberry Sauce
I cannot even believe I waited this long to discover pork loins! They are relatively inexpensive and make for a simple and fancy meal. We did a stuffed pork tenderloin with chimichurri a while back and it was delicious. When I went to pick it up at the store they had a 2 for one special, so…here we are with another delicious pork loin to stuff.
This time we are pairing our dish with a beautiful Rhône Inspired red blend from Syncline in Washington. We wanted raspberry and bacon to pair with this wine, so here is what we made.
Time: 2 Hours 40 Minutes
Yield: 4 people
What to Pair?
Syncline 2017 Subduction Red – Columbia Valley
A blend of 49% Syrah, 26% Grenache, 12% Carignan, 7% Cinsault, 6% Mourvedre, this is their version of a Côtes du Rhône Villages wine.
Syncline sources this fruit from a variety of vineyards in multiple AVA: Columbia Gorge, Horse Heaven Hills, Red Mountain, and Yakima Valley. All of these vineyards they work with they have long term contracts and a good relationship and sense of trust with the growers.
91 barrels were produced. 13.7% abv SRP $25
1 ½ tsp olive oil
¼ cup of diced onion
1 tsp minced garlic
1 pint of raspberries
¼ cup of cider vinegar
1/3 cup of granulated sugar
¼ tsp salt
¼ tsp ground white pepper
1 tbs fresh chopped rosemary
1 tbs fresh chopped basil
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onions and cook until softened and caramelized (4 minutes)
- Add the garlic and saute 1 minute until fragrant
- Add the raspberries and cook until soft (2-3 minutes)
- Add the cider vinegar and stir up all the brown bits (deglazing the pan)
- Add the sugar and the salt and bring it the mixture to a boil.
- Add ground white pepper, and salt
- Add basil and rosemary
- Reduce the heat and let this simmer 10 minutes to thicken.
- Cool the sauce before using.
Bacon-wrapped stuffed pork tenderloin
4 slices of bacon
1 pork tenderloin (1 pound)
4 ounces of crème cheese
Raspberry sauce (make this ahead of time)
- Preheat the oven to 300
- Cover a baking sheet with foil (the better you do this, the easier cleanup will be)
- Lay 4 slices of bacon on the sheet (Set these up to wrap your loin, so you might want to measure it to make sure you lay these out right. There can will be gaps between each slice)
- Carefully trim the tenderloin, cutting away any fat or silverskin
- Butterfly the tenderloin, cutting down the middle lengthwise without going all the way through (I would suggest not cutting through on the ends and making more of a trough, this will keep your cheese from escaping)
- Lay the pork on the bacon on the baking sheet
- Slice the crème cheese and lay it down in the cut of the tenderloin
- Pour some of your raspberry sauce over this
- Fold the tenderloin back up and wrap the bacon around tucking in the ends where needed.
- Season with ground pepper
- Baste with the remaining raspberry sauce, but don’t let it puddle on the baking sheet or it will burn.
- Bake for 2 hours and begin checking the temperature with an instant read thermometer. The interior temperature should reach 145 degrees Fahrenheit to be done.
- Remove from the over, cover loosely with foil and rest 5 minutes before slicing and serving
Bacon Wrapped Stuffed Pork tenderloin with Raspberry Sauce
Watch our quick video for the highlights.
Bacon-wrapped stuffed pork tenderloin with raspberry sauce, beet greens, and a root vegetable gratin
Syrah loves bacon, and the wine we were pairing was Syrah driven. The raspberry notes with this wine meant I wanted to tie raspberries in somehow. I found a recipe for a stuffed pork loin and thought this would be a good match. I had just bought fresh beets, so beet greens on the side were a no brainer.
The stuffed pork tenderloin is filled with crème cheese and a raspberry sauce. The loin is wrapped in bacon, basted in the sauce, and roasted for a few hours.
This was really wonderful with the wine, bacon, and raspberry and Subduction Red makes for a perfect trio.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.