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Olivezia's Bacon, Sweet Potato, and Pecan Stuffed Pork Tenderloin

with Bacon Gravy + Cherry Raisin Chutney


This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.


🔸 1/3 C golden raisins and ¼ C regular brown raisins

🔸 2 T dried cherries (craisins work also)

🔸 1/3 of a small, sweet onion, sliced into thin strips

🔸 3 T Olivezia Black Cherry Balsamic Vinegar

🔸 2 T sugar

🔸 2 T water

🔸 ½ t salt + ¼ t black pepper


🔸 1, 3-4 lb pork tenderloin, trimmed

🔸 ½ lb thick cut bacon, about 6 strips

🔸 1 small sweet potato, peeled and cut into very small dice

🔸 ¼ C finely chopped pecans

🔸 2 T fresh thyme leaves

🔸 2 ounces softened cream cheese

🔸 1/3 small sweet yellow onion cut into thin strip

🔸 8 T Olivezia Melgarejo Picual Light Olive Oil

🔸 3 teaspoon kosher salt and 3 t black pepper divided. Use as shown in directions.

🔸 8, 10-inch lengths of kitchen twine


Add the raisins, cherries, onion, sugar, balsamic vinegar, salt and pepper and water to a small saucepan. Bring to a boil then reduce heat and let lightly bubble for about 6 minutes or until it begins to thicken. Remove and place in a small bowl and cover and reserve until time to serve. Cook the bacon until crisp, drain. Reserve the bacon grease to use for the gravy. Crumble pieces into small chunks and set aside. Place about 3 T of the light oil in a small saucepan. Add the onions and cook on medium low, letting them cook in a light sizzle, for about 20 minutes. Add a bit more oil if needed to keep them moist. When they’re nicely light brown remove and place in a bowl. Keep them in the oil. Do not pat them dry. Add 2 T of the light oil to a saucepan and add the sweet potato. Sprinkle with ½ t kosher salt and ½ t black pepper. Sauté on medium high until soft, about 10-12 minutes. Remove, set aside. Chop pecans. Chop fresh thyme. Remove cream cheese from fridge and place in a small bowl. Let it come to room temperature which takes from 30 – 45 minutes. For the pork, trim the silver off, and with a very sharp knife make the first cut along the tenderloin cutting all along it lengthwise, about an inch in. Pull that open and out towards you. Imagine cutting and spreading and cutting along one side to create a square flat piece. Almost like you’re unrolling a roll of puff pastry but using a knife. It should end up as a 6-inch by 12-inch square. Cover with plastic wrap and then pound to a ½ inch thickness with a mallet. Set aside. Place the pounded tenderloin on a large flat surface. Using a small spatula spread the cream cheese all over the meat in a thin layer spreading all the way to the edge. Sprinkle and distribute evenly the caramelized onions. Do the same with the crumbled bacon, the sweet potatoes, and the thyme. Sprinkle with about ½ t kosher salt and ½ t black pepper. Scatter with the chopped parsley. Begin to roll the outer edges, lengthwise, bringing the roll towards you and making sure you roll tightly. Turn and res on the seam size. Using kitchen twine tie the tenderloin every 2 inches. Rub with another T of oil and lightly sprinkle with salt and pepper. Preheat oven to 400 degrees F. Heat a large oven safe saucepan to very hot and add 2 T oil. Sear the stuffed tenderloin on each side until browned, about 3-4 minutes a side. Then place in oven and cook until medium rare which takes about 10-15 minutes. It’s hard to check the thin mean with a meat thermometer. Use your hand and when the meat springs back but isn’t too soft it’s ready. Check after 10 minutes because if the meat feels firm you may have overdone it. Remove, tent with foil and rest for 5 minutes. Snip string, cut into 2 ½ inch slices and serve. Make a classic velouté gravy using the bacon grease instead of the butter to make a roux. Use chicken stock for the liquid and taste to make sure you’ve seasoned with salt and pepper accurately. Can be served with brown butter Hasselback potatoes, long ribbons of carrot sauteed in oil and finished with a light citrus vinaigrette.

Recipe by: Camine Pappas |



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