Bacon Wrapped Stuffed Tenderloin – Delishar

While we were visiting my MIL over the Xmas holiday, I came across a TV show that demonstrated how to make stuffed tenderloin with sweet Italian sausage. The next day, we went to the supermarket and I bought some ingredients to replicate the dish. I adapted to the recipe and added fresh spinach and cheese to the stuffing, then grabbed a pack of applewood bacon to complete the mix. 

I have a lot of friends that do not like using tenderloin as they commented that it’s a lean, flavourless cut of pork. However, tenderloin is my favourite cut of pork simply because of those reasons that was stated. This cut of meat is tender, lean, and because it is pretty neutral in taste, it will take in whatever flavour you season it with. In this case, the bacon and sweet Italian sausages lend its’ flavour in seasoning the tenderloin beautifully. It’s even okay to skip the step of seasoning the tenderloin with black pepper. It will still taste amazing, I promise.

Stuffed Tenderloin cauliflower rice 3

When I served this gorgeous dish up at my MIL, it was all ooos and ahhhs, then everyone started raving about it. That was when I knew I had to recreated in my kitchen to share with you people this amazing recipe. My favourite part of this dish is the first cut when it’s still piping hot. How it falls apart with steam streaming upwards, and the cheese, of the glorious cheese oozing out together with the jus of the moist moist meat dripping onto the cutting board. It was pure food porn.

If you are into the keto diet, this will be the perfect high fat, low carb meal. I served it with my Cauliflower Fried ‘Rice’ for a complete meal. If you do not eat pork, opt for beef tenderloin with turkey or beef bacon and turkey or beef sausages. I’m sure it’ll be equally delicious. 


Bacon Wrapped Stuffed Tenderloin


Serves 4-6

  • 700 g pork tenderloin silvers removed and butterflied
  • 300 g sweet Italian sausages casing removed
  • 350 g streaky bacon
  • about 150g Colby Monterey jack cheese cut into 1/4 inch thick pieces
  • 2 cups fresh spinach
  • Black pepper to taste
  • 2 tbsp honey
  • Preheat oven to 175C/350F.

  • After your butterfly the tenderloin, place a place of cling wrap over tenderloin.

  • Pound tenderloin with meat mallet or rolling pin to flatten tenderloin.

  • Season with black pepper.

  • Spread sausage meat on flattened tenderloin.

  • Top with cheese pieces, and fresh spinach.

  • Roll it tightly.

  • Wrap tenderloin with bacon strips with seam side down.

  • Bake for 50 minutes at 175C.

  • Remove tenderloin from oven and brush on honey over the bacon.

  • Return to oven to bake for another 10 minutes, or until tenderloin is done.

  • Allow to rest for 10 minutes before carving.

You can use any cheese of your choice.

Stuffed Tenderloin 2

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Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5.  A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post. 

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it. 

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce


  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil
  • Make sauce by placing red pepper directly over the burner and char skin all over.

  • Place the charred pepper in a food safe zip lock, seal, and allow to cool.

  • When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.

  • Remove the core and seed, and discard it.

  • Chop pepper into smaller pieces.

  • In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.

  • Add roasted pepper and cook for a minute.

  • Pour in stock, curry powder, salt and pepper.

  • Bring to boil, and allow to simmer on low heat for 5 minutes.

  • Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes


Whole30 approved


  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C

  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.

  • Add kale, season with garlic salt, onion powder, and black pepper.

  • Saute until kale has wilted, remove from heat and allow to cool.

  • Butterfly chicken and flatten with meat mallet.

  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.

  • Scoop about 3 tbsp of kale filling on the middle of the chicken.

  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.

  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.

  • Bake for 25 minutes at 200C.

  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.

  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.

  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.

  • Drizzle the olive oil, season with black pepper, and some salt if needed.

  • Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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