Succulent Stuffed Pork Tenderloin wrapped in Maple Bacon

Stuffed Pork Tenderloin wrapped in Maple Bacon

Recipe by Nagi. Adapted, tried & tasted by GraceCourse: MainDifficulty: Easy


Prep time


Cooking time



Easy to prepare, yet looks impressive when served. Although the oven time isn’t long, the pork continues to cook while resting. The bacon keeps the pork really juicy.


  • 1 lb / 500g pork tenderloin, at room temperature

  • 1 tbsp olive oil

  • 2 tbsp honey or maple syrup

  • Few thin slices of apple (peeled)

  • 6 fresh sage leaves

  • 8 – 10 slices streaky bacon


  • Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven)
  • Lay the bacon slices next to each other on a cutting board, slightly overlapping.
  • Sear the pork in a hot frying pan until browned. Lay the pork on top of the bacon, slit lengthways and stuff with the sage leaves and apple slices. Season with salt and pepper.
  • Wrap the pork in the bacon and place in a roasting tin seam side down.
  • Brush with honey or maple syrup and roast for 20 – 25 minutes, basting with the juices a couple of times.
  • Remove from oven. Baste again and then let the pork rest for 5 minutes. Baste before cutting into thick slices and serving.

Why not also try Danish Crispy Pork with Parsley Sauce – recipe HERE