Bacon Wrapped Stuffed Pork Tenderloin - Stout Beer Jelly Glazed

Looking for a special dinner or a holiday celebration?
Anyone can make this gorgeous Bacon-Wrapped Stuffed Pork Tenderloin with KYR.
Juicy, tender Bacon-Wrapped Stuffed Pork Tenderloin is filled with spinach and blue cheese blend and then wrap in bacon and glazed in KYR’s Stout Beer Jelly.
There are many different ways to stuff it and, we guarantee you, all the different types of stuffing are all excellent. All ingredients in this recipe are what we have in our fridge, so you can use anything what you like or what you have at home.
It sounds a little tricky to make but this recipe is easier than it looks and quick to prepare. KYR's Black Olive Mustard helps develop delightful flavor, and Sweet Texas BBQ Rub gives perfect balance of spiciness, sweetness and saltiness on the pork.
And will never fail to impress with restaurant-worthy results!!
 We tried our Ghost Pepper & Truffle Hot Sauce, but you can enjoy with your favorite BBQ sauce or hot sauce. Even Pork or Chicken Jus would be great as well.





for the Stuffing :
• 2 cups Fresh Spinach
• 1/2 ea Onion (finely chopped)
• 1/3 cup Chorizo (chopped)
• 1/2 cup Smoked Gorgonzola (crumbled)
• 1/4 cup Parmesan (grated)
• 1 clove Garlic (finely chopped)
• 1/2 tsp Fresh Thyme (chopped)
• 1/2 tsp Fresh Rosemary (chopped)
• 2 Tbsp Walnut (roasted/chopped)
• Salt & Pepper to taste

for Assemble:
• 3 Tbsp KYR’s Black Olive Mustard
• 2 Tbsp KYR’s Sweet Texas BBQ Rub
• 3 Tbsp KYR’s Stout Beer Jelly
• 1 Tbsp Olive Oil
• 1-2 sprig Fresh Thyme and Rosemary

• KYR’s Ghost Pepper & Truffle Hot Sauce



1. Trim the pork tenderloins of any fat and membrane. Cut pork tenderloin in half but not all the the way through length wise and fillet open. Then, gently pound it until it is of an even thickness.

Bring a pot of water to boil and add 1-2 Tbsp of salt. Toss spinach into boiling water for 20-30 seconds. Run cool water over the spinach to stop the cooking process until they are cool to the touch. And then, squeeze out the water from the spinach using your hands. 

3. In a skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent. Add the sausage and cook until cooked through. Add the garlic, thyme and rosemary and cook about a minute or two. Transfer the mixture to a bowl and let cool to room temperature. Mix in the blue cheese, parmesan cheese and the walnuts. Season the stuffing with salt and pepper.

4. Season the butterflied and flattened pork tenderloin with KYR’s Sweet Texas BBQ Rub, and then thinly and evenly spread KYR’s Black Olive Mustard on top. Top with the spinach mixture.

5. Tightly roll up the pork tenderloin, letting it sit on the seam. Lay out bacon slices. Place the tenderloin on the center of the bacon mat, seam side down. Wrap the bacon around the tenderloin, then secure with kitchen twine or toothpicks.

6. Melt KYR’s Stout Beer Jelly in a microwave. Place the tenderloin into a skillet, seam side down, add a couple of thyme and rosemary sprigs, roast at 350ºF for about 30 minutes. Remove the pork from the oven and brush all over with most of the Stout Beer Jelly, cook for a further 30-40 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. Brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

7. Remove the pork from the oven and brush with the remaining Stout Beer Jelly. Let it rest for 10 minutes before carving into it.



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