Spinach Bacon Stuffed Pork Tenderloin
Hey guys its Sabrina again from Dinner, then Dessert! Here with a delicious, easy, fancy looking dinner that takes almost no effort at all! This stuffed pork tenderloin recipe is a breeze to make and all it takes is a paring knife and a few quick ingredients. Plus, you don’t even have to know how to knot a roast to keep it together, using a kitchen string here is as easy as wrapping the pork. The beauty of roasting off a pork tenderloin is that it can bake in just 30 minutes and with a stuffing you help keep the roast moist in the middle and avoid drying out what some people find to be a temperamental cut of pork. Alyssa has some great pork recipes for you all too, including Creamy Parmesan Pork Chops and Slow Cooker Bacon-Wrapped Maple Glazed Pork which is made with a pork loin (larger than this tenderloin recipe but just as easy to make).
How to stuff a pork tenderloin?
Slice just past halfway through the tenderloin and pull it apart. Keep the ingredients easy but flavorful and add a bit of fat (in our case cheese and bacon). Wrap the tenderloin tightly to prevent it from flattening out in the oven. (no knots needed here!). Roast at a high temperature to brown the outside while cooking quickly enough to avoid overcooking the interior. Coat the exterior in a fat and season aggressively to create a beautiful crust on the outside of the roast.
Pork Tenderloin Stuffing Variations:
Spinach Artichoke Stuffed Pork Tenderloin: 2 cups spinach, provolone cheese, 1/2 cup chopped artichoke hearts, garlic. Sun Dried Tomatoes and Spinach: 2 cups spinach, romano cheese, 1/2 cup chopped sun dried tomatoes, garlic. Mushroom Herb Stuffed Pork Tenderloin: 8 ounces of mushrooms cooked in butter with salt and pepper until caramelized, garlic, fresh thyme.
