7 slices thick cut hickory smoked bacon, divided
3 tablespoons butter
1/4 cup apple cider
3/4 cup cornbread stuffing mix
1/3 cup chopped red cooking apple
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted
1 peppercorn and garlic seasoned pork tenderloin
Heat oven to 375 degrees. Cut 3 slices bacon into 1⁄4-inch wide slices. In medium saucepan, cook over medium heat until crisp; drain. Leave 1 tablespoon grease in pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, stuffing mix, apple, cranberries and pecans. If needed, add additional cider to moisten stuffing. Place remaining slices of bacon about 2 inches apart down center of 15-by-10-by-1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks. Bake 40-45 minutes until internal temperature of stuffing reaches 160 degrees. Let stand 10 minutes before slicing.