Pork Tenderloin Stuffed with Spinach, Feta and Bacon

Servings: 2-4 |
https://youtube.com/watch?v=tQ3x8MzV81I%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 (0.375 g) 12 oz pork tenderloin, well trimmed
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) EACH canola oil and Dijon mustard
  • 2 (2) cloves garlic, minced
  • Salt and freshly ground pepper
  • 2 cup (500 mL) baby spinach, shredded
  • 1/2 cup (125 mL) crumbled feta cheese
  • 5 bacon slices, cooked and diced
  • Canola oil for brushing grill

Method

  1. With sharp knife, cut tenderloin lengthwise to, but not through the bottom side. Open flat. Place between two sheets of plastic wrap; pound thin with a meat mallet until tenderloin is about 1/4-inch thick. Remove from plastic. Place on cutting board.
  2. In small bowl, combine lemon juice, oil, mustard and garlic. Brush onto tenderloin. Season with salt and pepper.
  3. Layer spinach, feta and bacon on flattened tenderloin, leaving a little room around the edges.
  4. Roll up, starting on the long side. Tie with butcher string at 2-inch intervals.
  5. Grilling method: Preheat barbecue on high. Reduce heat to medium. Cook tenderloin on a lightly oiled grill to an internal temperature of 155 F (68 C), 25 – 30 minutes. Turn once or twice. Remove from grill. Tent loosely with foil. Let rest 5 minutes before slicing.
  6. Oven method: Preheat oven to 425 F (220 C). Brush tenderloin lightly with oil. Place stuffed pork tenderloin on rack in shallow roasting pan. Roast for 25 – 30 minutes or until meat thermometer registers 155 F (68 C). Remove from oven. Tent loosely with foil. Let rest 5 minutes before slicing.

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