Holiday Tenderloin

Servings: 10 to 12

Prep Time: 45 min

Cook Time: 75 min


1 12 oz; roll fresh pork sausage

4 Shallots; quartered

2 1/4 cups; Low Salt Chicken Broth

2 Tbsp + 1 tsp; Fresh Thyme, minced

1/2 cup; Wild Rice

3/4 cup; Long Grain White Rice

1/2 cup; Dried Cherries

1/2 cup; Dried Cranberries

1/2 cup; Golden Raisins

1/2 cup; Pecans, toasted, chopped

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1 Large Egg

Salt and Freshly Ground Pepper to taste

Garlic Powder

1 lb.; Farmer John Bacon

1 lb.; Farmer John Tenderloins (3/4 split, lengthwise)


  • Preheat oven to 350°F.
  • Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings.
  • Add shallots to pan and sauté for 2 minutes. Set aside until ready to use.
  • Bring broth to a boil in a saucepan. Add 1 Tbsp of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Add white rice, cover and simmer for 10 more minutes. Add crumbled sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.
  • Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes.
  • Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffing, egg and remaining thyme until combined. Generously season with salt and pepper.
  • Place 1/2 lb. bacon in rows on a cutting board. Place tenderloin crosswise on top of bacon. Season the interior with salt, pepper and garlic powder. Place a generous amount of stuffing (about 3 cups) on interior of tenderloin. Pack down slightly.
  • Join the slices of bacon together (starting with the center slice) and secure with toothpicks. Repeat process with remaining bacon and tenderloin.
  • Place remaining stuffing in a buttered casserole dish. Cover with foil.
  • Place tenderloins on foil lined roasting pan. Place in oven uncovered. Cook until thermometer reads 155°F, about 1 hour, 15 minutes total cook time. Cover with foil during last 30 minutes of baking. At that time, place stuffing in oven.
  • Remove tenderloin and stuffing from oven. Allow pork to rest for 10 minutes. Remove toothpicks from tenderloin. Slice and serve.