Bacon Wrapped Stuffed Pork Tenderloin
Everyone will not be able to hold themselves from reaching for this wonderful meaty dish. Bacon Wrapped Stuffed Pork Tenderloin in great for any special occasion. For example, serve this dish during wedding receptions as an appetizer on a tray or serve it up at a family weekend dinner. We guarantee they will be popular with anyone who tries it! With cream cheese, spinach, and Italian sausage stuffed bacon wrapped pork tenderloin, who wouldn’t give you the credit of being fancy when you bring this to a party? Honestly, you might just become the party since it will become a huge hit with family and friends.
This go-to party dish utilizes Dickey's Jalapeno Rosemary Steak Seasoning to elevate the entire dish. Rosemary is a common spice combined with pork tenderloins, so you know our special seasoning is a winner. Do not forget that Dickey’s Jalapeno Rosemary Steak Seasoning also goes great on poultry, fish, and beef too so you can buy it once and it’ll be the seasoning that keeps on giving.
Creating this stuffed pork tenderloin wrapped in bacon is actually easier than it looks. First you brown the Italian sausage to prep the stuffing together: Italian sausage with cream cheese and spinach leaves. Secondly, you layer the Applewood Smoked Bacon so that it is layered on top of one another (It will shrink when cooked so make sure to layer it tightly). Thirdly, you place it all on top of the ½ inch butterflied/sliced and flatten pork tenderloin and roll it all tightly together and use skewers or toothpicks if you must to hold it all together. Finally, set the grill to 400 degrees Fahrenheit then you place the bacon wrapped stuffed pork loin in. While cooking, rotate it inside the grill on occasion so that it cooks evenly on all sides with reduced heat of 325 degrees Fahrenheit. Once the tenderloin is smoked evenly on all cylinders at an internal temperature of 150 degrees Fahrenheit, let it cool down for 15 minutes before slicing them crosswise to serve. Stuffed pork loin wrapped in bacon can be served with a side of vegetables, or applesauce to balance the delicious meats.
Sweet and savory on the inside while crispy and smokey on the outside, meat lovers will go WILD for our Bacon Wrapped Stuffed Pork Tenderloin recipe.
3 Pork Tenderloin
1 Tbsp Dickey's Jalapeno Rosermary Steak Seasoning
1/2 Pound Mild Italian Sausage
4 Cups Spinach
4 oz Cream Cheese
18 Pieces Applewood Smoked Bacon
In a saute pan, cook ground sausage and jalapeños. Break the sausage up while cooking into small pieces. Fully cook until edges are browned.
Remove the pan from the heat and add the baby spinach leaves. And toss 3-4 times. Transfer to a colander and let cool and drain.
Once cooled, transfer meat to a mixing bowl and combine with cream cheese, set aside.
Using a knife cut 1/2 inch from the bottom of each pork tenderloin lengthwise. Cut 3/4 of the way in and roll the meat away from the knife. Repeat again on remaining portion of tenderloin loin to create a 1/2 inch thick rectangular piece.
Layout 6 pieces of bacon so they just overlap each other. Place the meat over the bacon. Separate the filling into three equal portions and spread out evenly on the cut pork.
Roll the meat up tightly then roll each tenderloin with the bacon. Criss-cross the ends over each other to help hold the bacon together. Use a skewer to hold the bacon in place if needed.
Heat grill to 400°F.
Place loin on the grill, and reduce heat to 325°. Close the grill and cook pork loins evenly on all 4 sides. Turn frequently, browning the bacon.
Continue cooking and turning until pork reaches an internal temperature of around 150°. (Check temperature in the loin meat, not in the center where the stuffing is.)
Remove from heat and cover with foil. Let rest 15 minutes. Slice crosswise to serve.