Stuffed Pork Tenderloin (Printable Version)
Elegant tenderloin stuffed with bacon and goat cheese, slow-cooked until tender and drizzled with apricot browned butter sauce.
# Ingredients:
→ Roast
01 -
1 1/2 pounds pork tenderloin
02 -
3 strips bacon, cooked crispy
03 -
4 ounces goat cheese, sliced or crumbled
04 -
1 tablespoon honey
05 -
1/2 teaspoon dried thyme
06 -
1/4 teaspoon salt
07 -
1/8 teaspoon pepper
→ Browned Butter Sauce
08 -
6 tablespoons butter
09 -
1/2 cup apricot preserves
10 -
1/2 teaspoon dried sage
11 -
1/2 teaspoon salt
# Steps:
01 -
Cook bacon strips in microwave about 1 minute per slice until crispy (or use your preferred cooking method). Drain bacon and allow to cool.
02 -
Place pork tenderloin on a cutting board. Use a sharp knife to slice lengthwise down one side, starting at one-third of the pork's thickness without slicing completely through to the other side.
03 -
Open pork to lay flat like a pamphlet. Starting in the center, cut the remaining third in half but not all the way through.
04 -
Place bacon strips, goat cheese, and honey down the center of the pork. Roll tightly, ensuring the filling remains inside the pork as you go.
05 -
Secure the rolled tenderloin with cooking twine or toothpicks to maintain its shape during cooking.
06 -
Place tenderloin in slow cooker and sprinkle with thyme, salt, and pepper. Cook on low for 6-8 hours until pork is fully cooked to an internal temperature of 145°F.
07 -
When ready to serve, cut cold butter into 6 slices. Place butter in skillet over medium-high heat. Whisk as butter melts and begins to develop small brown specks and a nutty aroma.
08 -
Quickly whisk in sage and salt, then remove pan from heat before the butter burns. Whisk in apricot preserves until fully incorporated.
09 -
Let the tenderloin rest for 5-10 minutes before slicing. Drizzle the browned butter sauce over the sliced pork and serve immediately.
# Notes:
01 -
Store leftover tenderloin in an airtight container in the refrigerator for up to 3 days.
02 -
Freezing is not recommended due to potential texture changes.
03 -
Reheat in the oven at 325°F for 10-15 minutes wrapped in foil with a little broth or warm on the stovetop over low heat with a splash of broth.
04 -
Cooking on low setting yields the best texture. Use a thermometer to check for doneness.
05 -
Allow pork to rest for at least 5-10 minutes before slicing to retain juices.
06 -
This recipe was tested in a 5-quart slow cooker on low for approximately 7 hours.