Bacon Ranch Stuffed Pork Tenderloin

This does have ranch and bacon, but the flavor is so much more than that.  I am not a fan of ranch, so I had to add other things to this recipe, so that I would love it as much as the rest of my family.  But know that its yummy, since everything is better with bacon, lol.



4-5 lb. Pork Loin

4 Slices Bacon, cooked crisp, crumbled

6 oz. Cream Cheese, softened

1/2  Package Ranch Dressing

2 T Spicy Mustard

1 C Cheddar Cheese, shredded, divided


1/4 C Olive Oil

1T Spicy Mustard

1 T Honey

1/2 Package Ranch Dressing

1/2 T Dried Chives

1/4 tsp. Dried Ground Sage


-In bowl combine cream cheese, 1/2 package dressing, spicy mustard with hand mixer, set aside.

-Combine all rub ingredients, set aside.

-Grease 13X9 inch baking pan, set aside.  Preheat oven to 450.

-Cut pork loin down top and pull roast to the side as you cut around, can cut in half for easier cut.

-Place cream cheese mixture inside of roast, leave some room from edges, or it will ooze out as it cooks.  Top with bacon and half of cheese.

-Roll or fold roast over, using baking twine, tie roast together, you want it tight but not so tight that the filling comes out.

-Place in baking pan, bake 10 minutes, reduce temperature to 350 and bake an additional hour or until internal temperature reaches at least 155 degrees for medium rare. Remove from oven, top with remaining cheese and cover with foil.

-Allow roast to rest at least 15 minutes prior to cutting.  Enjoy!



2 thoughts on “Bacon Ranch Stuffed Pork Tenderloin

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