Spinach and Cheese Stuffed Bacon Wrapped Pork Tenderloin

This weekend we decided to take our tenderloins to the next level. I feel like I have nearly perfected the bacon wrapped tenderloin. When my viewers said I should try stuffing it, I was ready to take on the challenge. This pork tenderloin came out juicy, flavorful AND might just be better than the typical bacon wrapped pork tenderloin I make.

The stuffing was the perfect addition to the bacon wrapped pork, with all the flavors blending perfectly. I used spinach, onion, garlic, breadcrumbs and freshly grated mozzarella cheese. I also used a delicious truffle seasoning with black pepper and parmesan on the outside of the tenderloin before wrapping it up in bacon.

Here is the truffle seasoning that I used. I enjoy it on veggies and meat. I bet it is delicious with popcorn too!

If you decide to give this recipe a chance, let me know what you think!

Stuffing:

Ingredients:

• Italian breadcrumbs 1/3 cup

• Butter 3 tablespoons

• 1 medium sweet onion - diced

• Minced Garlic - 3 tablespoons

• Frozen chopped spinach - half bag

• Salt (to taste) - I added about 1/4 teaspoon

Directions:

1. Melt butter in medium sized skillet, over medium heat.

2. Once butter is melted, add the onion and spinach and let cook until onion gets soft.

3. Add in garlic, breadcrumbs and salt. Cook until fragrant, about 30-60 seconds.

4. Set aside.

Pork Tenderloin:

Ingredients:

• Bacon 1 pack

• Pork Tenderloin 1

• Mozzarella cheese 1 cup

• Stuffing mix from previous step

Directions:

1. I made my bacon weave first. Check out this video on how I made the bacon weave.

1. I set aside my bacon weave and cut open my tenderloin. You will start at one end of the tenderloin, slowly cut through the middle, making sure you are not cutting all the way through. Once the tenderloin is cut from one side to the other lay it flat (open it like a book) and beat it down to flatten it as much as you can.

2. Once the pork tenderloin is flat, evenly spread the mozzarella all over the top of it.

3. Next, take your cooked stuffing and lay it on top of the mozzarella. Make sure you are not packing the stuffing on too thick, as you want to be able to roll up the tenderloin with no issues (about 1/4 in thickness).

4. Once all ingredients are on top, spread out evenly, start at one end and tightly roll up the tenderloin. You want the seam to be on the bottom once it's completely rolled.,

5. Grab your bacon weave and place the tenderloin in the middle.

6. Wrap the tenderloin with the weave and place on the smoker at 225 degrees.

7. Once the pork hits a temp of about 150-155 degrees, crank up the heat on your smoker to 350 degrees until the tenderloin hits 165 degrees., This will crisp up the bacon.

8. Take off the smoker once the internal temp is 165 and let rest for ten minutes.

9. Cut and Enjoy!