Ingredients

• 7-8 slices bacon, divided
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/3 cup chopped red cooking apple
• 1/4 cup chopped celery
• 1 garlic clove, minced
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 3/4 cup cornbread stuffing mix
• 1/3 cup apple cider
• 1 1 1/2 to 2-lb. pork tenderloin

Directions

Preheat oven to 375°F.

Cook 3 slices bacon in a large skillet just until fully cooked. Carefully remove all but 1 tablespoon of bacon grease from the pan. Add the 3 tablespoons of butter and melt over medium heat. Stir in onion, apple, celery, garlic, poultry seasoning, salt and pepper. Continue cooking over medium heat until the onions are tender (about 7 minutes). Stir in crumbled bacon and cornbread stuffing. Add apple cider and stir until all ingredients are thoroughly combined and stuffing has evenly soaked up the apple cider.

Place 4-5 remaining slices of bacon about 2 inches apart across the short length of a 15x10x1-inch baking pan (the pork tenderloin will be placed over the bacon).

Make a lenthwise cut down the center of the side of the tenderloin, being careful to not cut all the way through. Lay tenderloin on top of the bacon slices. Open the tenderloin, then spoon the stuffing over the top, spreading to evenly cover. Wrap the bacon slices around the tenderloin, overlapping on top and tucking under the bottom of tenderloin if necessary.

Bake for 40-45 minutes, or until the internal temperature of the stuffing is 160°F. Allow to stand for about 10 minutes before slicing.