Stuffed Pork Tenderloin

You’ll Go Hog Wild Over this Pork Dish



What’s better than baked pork loin? Pork loin stuffed with cream cheese and topped with crispy, sizzling bacon! It’s so good you’ll want to eat it twice.

“It’s a great leftover meal, too. We typically eat it as pulled pork BBQ sandwiches the next day,” Kaley writes.



Kaley’s Stuffed Pork Tenderloin

Try it Now: Click Here to Print this Delicious Recipe








2 lb. (approx.) Garlic & Herb Seasoned Pork Loin

1 pkg. Cream Cheese


1 TBS Worcestershire Sauce

1/2 TBS Greek Pepper Juice

4 or 5 Greek Peppers

1 TSP Better then Bouillon Beef Base

1 Cup Water



  1. Soften cream cheese and mix in the Worcestershire Sauce and Greek Pepper Juice.
  1. Butterfly your Pork Loin down the center, cut deep but not all the way through, and place in a baking dish.
  1. Stuff the cream cheese mixture into the pork loin.
  1. Push Greek Peppers into the cream cheese (spaced evenly down the center of the pork loin).
  1. Top the loin with about 5 to 6 pieces of bacon.
  1. Mix the beef base with approximately 1 cup HOT water. Slowly pour in the bottom of your dish—just enough to evenly wet the bottom.
  1. Cover with aluminum foil and bake at 300 degrees for 1 hour. After 1 hour, reduce heat to 225 degrees and continue cooking for 30 minutes. Make sure the meat is cooked through.
  1. After baking, remove the foil and broil for a few minutes until the bacon is thoroughly cooked and crispy.



You can follow the cooking instructions on the meat. However, Kaley prefers the “slow and low” method, as she finds the pork is more flavorful when it bakes longer at lower temps.



Let us know how your pork tenderloin turned out in the comments below!