Stuffed Bacon Wrapped Pork Tenderloin

Description

Stuffed Bacon Wrapped Pork Tenderloin

Cooker Device: 
Emeril Everyday
Power Air Fryer 360

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1
1-1 1/4 lb pork tenderloin (butterflied in half lengthwise)
4 slices
bacon
1⁄4 cup
diced onions
1⁄8 cup
diced celery
1 clove
Garlic (minced)
1⁄2 cup
chicken stock
1⁄4 cup
Dried Cranberries
1⁄2 teaspoon
chopped fresh thyme
1 teaspoon
salt
1 teaspoon
ground black pepper
2 cups
soft, cubed unflavored stuffing
1⁄4 cup
Honey
2 teaspoons
Soy sauce
1 teaspoon
canned chipotle peppers in adobo (minced)

Instructions

1. Pound the tenderloin until each is ½ in. thick.

2. Dice 2 bacon slices and cook them over medium heat until browned on the stove. Add the onions and celery and sauté. Add the garlic, stock, cranberries, thyme, 1 tsp. salt, and ¾ tsp. black pepper, bring the mixture to a simmer, and remove the skillet from the heat. Stir in the stuffing until moist and the ingredients are evenly distributed. Let cool.

3. Combine the honey, soy sauce, and chipotle in a small bowl and stir. Reserve the glaze.

4. Spread the stuffing lengthwise across three quarters of the tenderloin, leaving about 1 in. bare at one end. Starting with the stuffing-filled ends, roll the tenderloin firmly lengthwise. Secure the tenderloin closed with toothpicks.

5. Wrap 3 bacon slices around the tenderloin. Tie the tenderloin with twine, leaving 1 in. between each loop, to secure the bacon and stuffing. Remove the toothpicks and season with the salt and black pepper.

6. Attach one of the Rotisserie Forks to the Rotisserie Spit and tighten the screws on the Fork. Slide the tenderloin onto the Spit and into the secured Fork and tie the tenderloin with twine. Secure the tenderloin on the Spit with the other Fork and screws. Insert the Spit into the Rotisserie connections inside the Power AirFryer 360. Select the Rotisserie setting. Set the cooking temperature to 340° F and set the cooking time to 40 mins.

7. When finished, brush the tenderloin with the glaze and let rest for 5–10 mins. before carving.