International•gourmet
Bacon Wrapped Stuffed Tenderloin
Serves 4-6
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 g pork tenderloin (silvers removed and butterflied)
- 300 g sweet Italian sausages (casing removed)
- 350 g streaky bacon
- about 150g Colby Monterey jack cheese (cut into 1/4 inch thick pieces)
- 2 cups fresh spinach
- Black pepper to taste
- 2 tbsp honey
Instructions
- 1
Preheat oven to 175C/350F.
- 2
After your butterfly the tenderloin, place a place of cling wrap over tenderloin.
- 3
Pound tenderloin with meat mallet or rolling pin to flatten tenderloin.
- 4
Season with black pepper.
- 5
Spread sausage meat on flattened tenderloin.
- 6
Top with cheese pieces, and fresh spinach.
- 7
Roll it tightly.
- 8
Wrap tenderloin with bacon strips with seam side down.
- 9
Bake for 50 minutes at 175C.
- 10
Remove tenderloin from oven and brush on honey over the bacon.
- 11
Return to oven to bake for another 10 minutes, or until tenderloin is done.
- 12
Allow to rest for 10 minutes before carving.