Bacon Wrapped Stuffed Pork Tenderloin
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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.