The vegetable sauté is not necessary to make on the side, but it definitely compliments the dish well. It creates an acidic, vibrant, and colorful side dish that looks just as beautiful as it tastes.
Recipe from ruled.me
- Prep: 20 m
- Cook: 1 h 20 m
- Total: 1 h 40 m
- Servings: 4
Bacon Wrapped Stuffed Pork Tenderloin
- 16 oz pork tenderloin pounded plat and cut
- 14 slices bacon
- 1/2 small onion
- 2 tsp garlic minced
- 1 tbsp olive oil
- 2 oz spinach
- 3 oz cream cheese
- 3/4 tsp liquid smoke
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 4 oz broccoli chopped small
- 1/2 orange bell pepper
- 1/2 cup diced tomatoes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Saute onion in 1 tbsp. Olive Oil for a few minutes until soft.
- Add garlic and cook for 45-60 seconds, then add spinach. Put all the spices in there except for 1/4 tsp. of the liquid smoke, thyme, and rosemary. Let wilt and then add cream cheese. Set aside.
- Preheat oven to 350F.
- Lay pork tenderloin on cutting board and cover with saran wrap, then pound with meat hammer until flat - cut the uneven sides so it goes square. Season with salt and pepper, then 1/4 tsp. liquid smoke.
- Make a bacon weave the same size as the pork tenderloin square.
- Spread spinach and cream cheese all over the pork tenderloin, then lay tenderloin on top of bacon. Slice the pieces of bacon that poke out.
- Roll it up. Season with salt and pepper and the remaining 1/4 tsp. of thyme and rosemary. Add toothpicks where the bacon ends are so that it doesn't fall apart.
- Bake for 75 minutes or until thermometer reads 140F.
- Saute broccoli, peppers, and tomatoes in the remaining fat in the bottom of the pan of the pork tenderloin while it rests.