This showstopping pork tenderloin is wrapped in crispy bacon and filled with a tender, warm fruit stuffing. It’s the kind of comfort food that’s both beautiful and healing—perfect for the holidays or any day that needs a little extra sweetness.
Some meals are simply food. And then there are meals like this—meals that center you. That remind you what you’re capable of. That fill the kitchen with joy and the table with beauty.
This bacon-wrapped pork tenderloin stuffed with fruit is one of those meals. It’s comforting and elegant, sweet and savory, and feels like something you’d serve to impress a table full of guests—even if it’s just for you and your little one on a quiet night.
Making this was as comforting as eating it. While I prepped the fruit stuffing—dried cherries, raisins, apricots, diced apples, and a touch of pineapple sauce—my daughter kept running up to the counter asking for raisins and prunes (yes, she loves prunes!). I’d pop a fruit in her mouth, she’d giggle, run off to watch Baby Shark, and then return again like a tiny fruit-seeking boomerang. It made the whole process feel like playtime.
The kitchen smelled like cinnamon and bacon and something worth slowing down for. By the time I took the pork out of the oven, the apples I placed around the pan were roasted to perfection—and I couldn’t stop stealing them straight off the tray. And when I sliced the tenderloin open? That swirl of fruit inside was so beautiful, I almost didn’t want to touch it. Almost.
This roast is easy to make, rich in flavor, and guaranteed to become a centerpiece dish in your holiday rotation—or your next comforting Sunday dinner. It’s a reminder that beautiful meals don’t have to be complicated. And sometimes, they’re exactly what we need.
Why You’ll Love This Bacon-Wrapped Pork Tenderloin Stuffed with Fruit
- Wrapped in crispy, golden bacon that seals in the juiciness
- Stuffed with a sweet-and-savory fruit filling that tastes like the holidays
- Naturally creates a warm fruit sauce as it roasts—no glaze needed
- Visually stunning with a beautiful pinwheel slice
- Easy enough for a weeknight, elegant enough for the table at Christmas or Easter
Ingredients
(See full recipe for quantities and instructions.)
- Pork tenderloin (about 1.5–2 lbs)
- Bacon
- Dried fruit: apricots, cherries, raisins
- Apples, purple onion, garlic
- Pineapple sauce or applesauce
- Brown sugar, cinnamon, ginger
- Ghee or butter for searing
- Butcher’s twine or toothpicks
Step-by-Step Overview of Bacon Wrapped Pork Tenderloin
1. Make the stuffing.
Mix dried fruit, apples, onion, and warm spices. I added pineapple sauce for a tangy twist, and it brought everything together. You can use applesauce too if that’s what you have.
2. Unroll and flatten the pork.
Instead of butterflying it traditionally, I used a slow slicing spiral to unroll it like a scroll. Then I gently pounded it with a meat mallet to even it out.
3. Stuff and wrap.
Spread the fruit mixture inside, roll the pork back up, and wrap in overlapping slices of bacon. I didn’t use toothpicks—I just tied it up like a gift with butcher’s twine. For the holidays, I’m definitely trying a bacon basket weave!
4. Sear and roast.
I seared the bacon-wrapped pork in my T-fal pan with removable handles using ghee for a rich, nutty flavor. Then it went straight into the oven at 375°F with extra apple wedges tucked around the roast. After about 45 minutes and a quick broil, it was golden and bubbling with flavor.
5. Serve and celebrate.
I transferred the roast to a serving dish and poured the pan juices right over the top. The fruit melted into a glossy sauce that looked like I planned a glaze—but nope, the pork did all that on its own.
Make Ahead Tips
- Mix the fruit stuffing up to 2 days ahead and refrigerate.
- You can stuff, roll, and wrap the pork a day in advance—just cover and refrigerate.
- Leftovers reheat beautifully and make a great sandwich or rice bowl the next day.
What to Serve with This Bacon Wrapped Fruit Stuffed Pork Tenderloin
If you love a classic meat-and-sides moment, this roast pairs beautifully with:
- Mashed Potatoes – perfect for soaking up the fruit sauce
- Parmesan and Garlic Roasted Carrots – a sweet, earthy contrast
- Jerk Pork Tenderloin – if you’re into pork with big Caribbean flavor
- Kid-Friendly Recipes – for meals little ones will actually eat (or eat around, like mine!)
Pair It with Wine
A dish this warm and savory practically begs for wine. Try it with a dry rosé, a medium pinot noir, or even a chilled white with a fruity finish. It’s a great way to toast a meal that feels both comforting and celebratory. And honestly? I think Jesus would approve.
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Bacon Wrapped Fruit Stuffed Pork Tenderloin
6
servings25
minutes50
minutes1
hour15
minutesA tender pork tenderloin wrapped in crispy bacon and stuffed with a warm fruit mixture of dried cherries, apricots, raisins, and apples. Comforting, beautiful, and packed with flavor—perfect for Sunday dinner or your holiday table.
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Ingredients
- For the Fruit Stuffing
¼ chopped dried apricots
2 tbsp sweetened dried cherries
2 tbsp raisins
½ apple, peeled and finely diced
2 tbsp finely chopped purple onion
1 clove garlic, minced
1 tbsp pineapple sauce (or applesauce)
1 tsp brown sugar
½ tsp ground cinnamon
½ tsp ground ginger
Pinch salt
Optional: ½ tsp balsamic vinegar
- For the Pork
1 pork tenderloin (about 1.5–2 lbs)
Freshly cracked black pepper
10 – 12 slices bacon (or more, for double wrap)
Butcher’s twine or toothpicks
1 tbsp ghee or butter, for searing
- For the Roasting Pan
Remaining fruit stuffing (if any)
½ apple, peeled and sliced into wedges
Pinch cinnamon and sugar (optional)
Directions
- Make the Fruit Stuffing: Combine all stuffing ingredients in a bowl. Let sit for 10–15 minutes to soften and meld.
- Prepare the Pork: Using a sharp knife, slowly slice and “unroll” the pork tenderloin in a spiral pattern. Pound gently with the flat side of a meat mallet to even it out.
- Stuff & Wrap: Sprinkle pork with freshly cracked pepper. Spread the fruit stuffing evenly across the surface. Roll the pork back up tightly. Wrap in bacon, overlapping each slice. Tie with butcher’s twine or secure with toothpicks.
- Sear: Heat ghee or butter in a skillet over medium-high heat. Sear bacon-wrapped pork on all sides until lightly browned.
- Roast: Preheat oven to 375°F. Transfer pork to a roasting dish. Surround with extra apple wedges and remaining fruit mixture if desired. Sprinkle apples lightly with cinnamon and sugar.
- Roast uncovered for 40–50 minutes, or until a meat thermometer inserted into the thickest part reads 145°F. Optional: Broil for 2–3 minutes to crisp the bacon further.
- Rest & Serve: Transfer pork to a serving platter. Pour pan juices and softened fruit over the top. Let rest 10 minutes before slicing and serving.
Camille’s Notes
- Use a meat thermometer to ensure proper doneness
- Make this recipe holiday-worthy by basket-weaving the bacon
- Great with rice pilaf, mashed potatoes, or roasted carrots.
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