Bacon, Sweet Potato, and Pecan Stuffed Pork Tenderloin with Bacon Gravy + Raisin Chutney

Serves 4 


8, 10-inch lengths of kitchen twine
1/3 C golden raisins and ¼ C regular brown raisins
2 T craisins
1/3 of a small, sweet onion, sliced into thin strips
3 T cranberry balsamic
2 T sugar
2 T water
½ t salt + ¼ t black pepper
½ lb thick cut bacon, about 6 strips
1 small sweet potato, peeled and cut into very small dice
¼ C finely chopped pecans
2 T fresh thyme leaves
2 ounces softened cream cheese
1/3 small sweet yellow onion cut into thin strips
8 T light oil, divided
3 teaspoon kosher salt and 3 t black pepper divided. Use as shown in directions.


  • Add the raisins, cranberries, onion, sugar, vinegar, salt and pepper and water to a small saucepan. Bring to a boil then reduce heat and let lightly bubble for about 10 minutes or until it begins to thicken. Remove and place in a small bowl and cover and reserve until time to serve.
  • Cook the bacon until crisp, drain. Reserve the bacon grease to use for the gravy. Crumble pieces into small chunks and set aside.
  • Place about 3 T light oil in a small saucepan. Add the onions and cook on medium low, letting them cook in a light sizzle, for about 20 minutes. Add a bit more oil if needed to keep them moist. When they’re nicely light brown remove and place in a bowl. Keep them in the oil. Do not pat them dry.
  • Add 2 T light oil to a saucepan and add the sweet potato. Sprinkle with ½ t kosher salt and ½ t black pepper. Sauté on medium high until soft, about 10-12 minutes. Remove, set aside.
  • Chop pecans. Chop fresh thyme.
  • Remove cream cheese from fridge and place in a small bowl. Let it come to room temperature which takes about an hour.
  • Trim the silver off the pork tenderloin, and with a very sharp knife make the first cut along the outer third of the tenderloin cutting lengthwise. Pull that out. Continue to cut in around the inside until you’ve fileted it into about a 6-inch by 12-inch piece. Cover with plastic wrap and pound to a ½ inch thickness with a mallet. Set aside.
  • To prep the stuffed loin put the pounded tenderloin on a large flat surface. Using a small spatula spread the cream cheese all over the meat in a thin layer spreading all the way to the edge. Sprinkle and distribute evenly the caramelized onions. Do the same with the crumbled bacon, the sweet potatoes, and the thyme. Sprinkle with about ½ t kosher salt and ½ t black pepper. Scatter with the chopped parsley. Begin to roll the outer edges, lengthwise, bringing the roll towards you and making sure you roll tightly. Turn and res on the seam size. Using kitchen twine tie the tenderloin every 2 inches. Rub with another T of oil and lightly sprinkle with salt and pepper.
  • Preheat oven to 400 degrees F. Heat a large oven safe saucepan to very hot and add 2 T oil. Sear the stuffed tenderloin on each side until browned, about 3-4 minutes a side. Then place in oven and cook until medium rare which takes about 10-15 minutes. It’s hard to check the thin mean with a meat thermometer. Use your hand and when the meat springs back but isn’t too soft it’s ready. Check after 10 minutes because if the meat feels firm you may have overdone it. Remove, tent with foil and rest for 5 minutes. Snip string, cut into 2 ½ inch slices and serve.
  • Make a classic velouté gravy using the bacon grease instead of the butter. Use chicken stock for the liquid and taste to make sure you’ve seasoned with salt and pepper accurately.
  • Serve with brown butter Hasselback potatoes, long ribbons of carrot sauteed in oil and finished with a light citrus vinaigrette.

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