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1/3 cup Honey
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2 tablespoons Dijon Mustard
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1 tablespoon Apple Cider Vinegar
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1/2 teaspoon Garlic Powder
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A pinch of Red Pepper Flakes
Step-by-Step Instructions
1. Prep the Stuffing Fry your bacon until very crispy. Remove the bacon and crumble it. In a small bowl, mix the bacon crumbles, breadcrumbs, parmesan, garlic, and parsley. Add 1 tablespoon of the warm bacon grease to bind it all together.
2. Butterfly the Tenderloin Place the tenderloin on a cutting board. Cut a slit down the length of the meat, stopping about half an inch from the bottom (don’t cut all the way through!). Open it up like a book. Cover with plastic wrap and pound it with a meat mallet until it is an even 1/2-inch thickness.
3. Stuff and Roll Season the inside with salt and pepper. Spread the bacon mixture evenly over the meat, leaving a 1-inch border at the edges. Roll the tenderloin up tightly (like a sleeping bag). Secure it every 2 inches with kitchen twine.
4. The Sear Preheat your oven to 400°F. In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the tenderloin for 2 minutes per side until golden brown all over. This locks in the juices.
5. Glaze and Roast Whisk the Golden Honey Glaze ingredients together. Brush half of the glaze over the seared tenderloin. Place the skillet in the oven and roast for 15–20 minutes.
6. The Final Glaze Brush the remaining glaze on the meat 5 minutes before it’s done. Remove from the oven when the internal temperature hits 145°F.
7. The Rest Let the meat rest for 10 minutes before removing the twine and slicing. This ensures the honey glaze sets and the stuffing stays put.
Pro-Tips
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The Twine is Non-Negotiable: Because tenderloins are round and lean, they want to unroll as they cook. The twine is the only thing keeping that bacon stuffing inside.
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Don’t Overcook: Pork tenderloin goes from juicy to dry very fast. Pull it at 140°F–145°F; the temperature will rise slightly while it rests.
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The Glaze Shine: If you want that “mirror” finish, hit the tenderloin with a kitchen torch or a 1-minute broil at the very end to bubble the honey.
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