Go Back

Bacon, Apple, and Wild Rice Stuffed Pork Tenderloin

Cook Time1 hr
Total Time1 hr


  • 5 slices bacon
  • 1/2 large yellow onion diced
  • 1 apple peeled and diced
  • 2 cloves garlic minced
  • 1 cup cooked wild rice
  • 2-3 lb pork tenderloin
  • 3-4 cups of vegetables of your choice sweet potatoes, brussels sprouts, cauliflower, broccoli, red potatoes, beets, turnips, and carrots are all good choices
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • In large skillet, cook bacon. Once cooked, remove from skillet and place on plate lined with paper towel. Once cool, roughly chop the bacon.
  • Remove all but approximately 1 tablespoon of the bacon grease from the skillet.
  • Heat oil over medium-high heat and add onion and apple, cooking for 5-7 minutes, until both are softened.
  • Add garlic and cook one more minute.
  • Add bacon back to skillet along with wild rice. Stir well to combine, then remove from heat.
  • Preheat oven to 400 degrees F.
  • Cut tenderloin lengthwise down the middle to make a pocket for the wild rice stuffing. I also pounded mine with a mallet to get the meat flattened out a bit, to allow for more stuffing.
  • Place as much stuffing into the pork tenderloin as you can.
  • Using kitchen twine or toothpicks, seal up the pork tenderloin around the stuffing.
  • Place pork tenderloin on greased baking sheet.
  • Toss vegetables with olive oil and season with salt and pepper.
  • If you like your roasted veggies crispy, place them around the pork tenderloin now. If you want them not-so-crispy, just place the pork tenderloin in the oven without them and add them to the pan about 15 minutes into the cooking process.
  • Bake in preheated oven for 50-60 minutes, until internal temperature of the pork reads 160 degrees F.