Bacon Wrapped Stuffed Pork Tenderloin with spinach and cheese filling is definitely a crowd pleaser.
Scrumptiously delicious but not complicated.
This pork tenderloin is juicy and tender, wrapped in crispy, crunchy bacon and stuffed with creamy spinach filling.
It becomes complicated if you are doing what I was doing while making this bacon wrapped stuffed pork tenderloin.
I was multitasking, videotaping and taking pictures while making this delicious dish.
I swear it is easier to make this pork tenderloin dish than videotaping and taking pictures.
If you watch my video, you will see that I did not use a whole piece of pork tenderloin.
I used what was on hand plus I showed how it is done with pieces of meat using toothpicks.
If this is your first time to make this dish, I don’t suggest using pieces of meat. One whole pork tenderloin will save you time and effort. Regardless, it works.
But remember to remove all toothpicks before serving. You don’t want anyone choking.
How to Make Bacon Wrapped Stuffed Pork Tenderloin
Anyway, to make it easy and simple, prepare everything you need. Be organize!
The first step is to saute the spinach mixture and set aside.
Next, butterfly and pound pork tenderloin to a rectangle.
On a flat surface, lay all the bacon overlapping each other.
Place the meat over bacon slices.
Then, sprinkle cheese and spread the spinach mixture thinly.
Roll pork loin into a log and place it vertically over bacon slices.
Wrap pork tenderloin with bacon and secure meat with a kitchen twine and toothpicks on both ends.
Bake at 350 degrees F for 80 minutes. That’s it, so simple yet so flavorful.
Tips: Don't over do the cheese. With bacon hence, this dish is already rich in flavor.
Also, don't over stuffed with filling. You will have a hard time rolling and securing the pork loin.
Looking for another similar recipe, try this easy, delicious Spinach Stuffed Chicken Breast.
Bacon Wrapped Stuffed Pork Tenderloin
Ingredients
- 2 ½ pounds pork tenderloin butterflied and pounded
- 5 cups fresh spinach chopped
- 3 tablespoon butter
- 1 medium sweet onion diced
- 3 cloves garlic minced
- ⅓ cup bread crumbs
- ¼ cup romano/parmesan cheese
- ¼ cup feta cheese
- 16 pieces bacon
- Salt and pepper to taste
- kitchen twine for tying
Instructions
- Melt butter over medium heat.
- Saute onion for 2 minutes.
- Add garlic and cook until golden.
- Stir-in spinach and cook until wilted.
- Add breadcrumbs. Mix well.
- Transfer to a plate and set aside.
- Butterfly pork tenderloin into a rectangle.
- Pound pork tenderloin to evenly flatten meat.
- Season meat with salt and pepper. Set aside.
- Lay bacon overlapping each piece.
- Place pork tenderloin over bacon pieces.
- Sprinkle shredded parmesan, romano and feta cheese on meat.
- Spread a thin layer of the spinach mixture.
- Sprinkle more cheese if desired.
- Roll pork tenderloin into a log.
- Place pork tenderloin vertically and at the center of the bacon slices. Pork loin opening face down.
- Wrap each bacon slices on pork loin. Place 3 slices of bacon to cover bacon seam.
- Secure meat with a kitchen twine and toothpicks for both ends.
- Place pork loin on a roasting rack so it catches drippings. Cover with foil.
- Pre-heat oven at 350 degrees F. Cook for 50-60 minutes with cover.
- Remove cover and cook for another 20 minutes for a crispier bacon. After 10 minutes flip meat.
- Take it out of oven to cool down.
- Cut and remove twine. Slice roll. Enjoy!
Notes
- With cheese, follow what will suit your taste. You can add more cheese, if you desire. I find it too rich with more cheese. Again, it's up to you.
- To save 10 minutes of cooking time, after 60 minutes of baking switch to broil and cook for another 10 minutes.
Nutrition
Kerry
Made this tonight and it was SO DELICIOUS!!! Definitely will be making again. Thanks for the recipe!
Fortune
Glad you enjoyed it! Thank you for the wonderful comment.
JeanneSlonecker
I’m not a fan of Feta OR anything goat or lamb. What is another type of cheese that you recommended to replace the feta? Gouda? Havarti? Mozzarella? Toscano? Swiss (Emmental, Gruyere?)
Fortune
Gruyere would be good or just add more romano/parmesan cheese.
Sally Young
Made this last night and was really good. My husband said he will be asking me to make again soon. Thanks for the recipe!
Claudia Abrego
Sounds delicious!! I'll be trying this tonight. 😋
Bre
I want to try this recipe but with elk… has anyone tried it with anything other then the pork?
Thank you!
Fortune
I wish I can help but never tried it with elk. If you google it, you'll find some recipes. Also, montana elk site has cooking tips. Yeah, hope you make my recipe and let me know how it turns out, would love to know. Thanks
Susan
Easy and delicious! Will definitely make again!
Fortune
Glad you liked it! Thank you for leaving a comment.
Jamie
Hi! Any chance that you know if this can be prepped ahead of time and frozen?
Fortune
For food safety, I don't prep it in advance and freeze. I usually cook an extra roll that I cut in half, placed in a vacuum food saver and stored in the freezer up to a month.
Tony Hunsucker
First time making a stuffed pork tenderloin and this was amazing. Can’t wait to try it again