In Bacon, Pork Loin & Tenderloin, Recipes

Bacon Wrapped Pork Tenderloin with Bacon Jam Stuffing

Recipe courtesy of Rocky Mountain Smokers


  • 1 Johnston’s Pork Tenderloin
  • ½ lb Johnston’s Bacon
  • salt & pepper

1/2 - 1 Cup Bourbon Bacon Jam

  • 2 lbs Johnston’s Bacon cut crosswise into 1” pieces
  • 2 medium onions diced
  • 3 garlic cloves chopped coarsely
  • ½ cup cider vinegar
  • ½ cup packed dark brown sugar
  • ¼ cup maple syrup
  • 6 Tbsp brewed coffee
  • 6 Tbsp bourbon


  • Butterfly the pork tenderloin and season both sides with Salt & Pepper to taste.
  • Spread bacon jam in the middle of butterflied tenderloin and fold the tenderloin back together.
  • Wrap with sliced bacon, securing with toothpicks. Transfer tenderloin to rack or baking sheet.
  • Heat oven to 350°F and bake tenderloin until internal temperature reaches 140°F and bacon has crisped.

Bourbon Bacon Jam

  • Divide Johnston’s bacon between 2 skillets and cook over medium-high heat. Stir frequently until bacon is lightly brown and starting to crisp.
  • Place bacon on paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon of fat from the remaining skillet.
  • Add onions and garlic. Stir frequently until onions are softened. Add vinegar, brown sugar, maple syrup, coffee, and bourbon.
  • Bring to a boil and cook for 2 minutes. Add bacon and stir to combine. Cook on low, uncovered, until liquid has reduced and thickened slightly (3-4 hours).
  • Transfer mixture to food processor and pulse until coarsely chopped. Let cool, transfer to air tight jars and store in refrigerator up to 1 month. Makes 3 cups.

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