Our new Hot Pepper Raspberry Jelly is delicious on a cream cheese stuffed bacon wrapped tenderloin. Wrap the tenderloin in bacon before smoking on the grill or baking in the over. A customer told us about this recipe we can’t wait to try it!
Butterfly the tenderloins with a super sharp knife. Make sure not to cut through the bottom end. Sprinkle the inside with Nature’s Seasons, then split the cream cheese between the two along the length of the pork loin. Spoon jam on top of the cream cheese and spread evenly. Wrap with bacon and toothpick to hold together.
Place in a shallow roasting pan and bake at 350 degrees for 1 hour and 15 minutes. (The general rule of thumb with pork loin is 25 minutes per pound. I started with an hour, but ultimately let it go until the bacon was to my liking. If you prefer crispier bacon, let it roast for an additional 10-15 minutes.) Or 8 hours in a crock pot without the bacon.
Remove from oven and let rest for 5 minutes. Remove from pan (there will be a lot of grease from the bacon) and set on a cutting board to rest for another 5 minutes before carving. Serve with steamed broccoli and steamed sweet potatoes or your favorite light sides.
