Bacon Wrapped Stuffed Pork Tenderloin

Crispy Bacon Wrapped Pork Tenderloin with creamy spinach and cheese filling.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 590kcal

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!

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.