BACON WRAPPED STUFFED PORK TENDERLOIN RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher’s twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add mushrooms and cook until tender, 5 minutes more, then add garlic and cook until fragrant, 1 minute. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.  Butterfly pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side. Fold open like a book and place between two sheets of plastic wrap. Use a meat tenderizer to flatten meat out to about ½” thick.  Remove top piece of plastic wrap and spread cream cheese over tenderloin. Top with spinach mixture and spread in an even layer. Starting on a long end, tightly roll tenderloin up and secure with kitchen twine. Place tenderloin on prepared baking sheet and brush with remaining 2 tablespoons oil and season with salt and pepper. Bake until internal temperature registers 145°, about 25 minutes. Let cool 10 minutes before slicing and serving.