Pork Tenderloin Stuffed with Spinach, Feta and Bacon

If you are planning an extra-special meal, this stuffed pork tenderloin will impress your guests.

Cut: Tenderloin
Prep Time: 20 minutes

Cook Time: 30 minutes
Number of Servings: 4-6

Ingredients

1 (12 oz / 350 g) pork tenderloin, well-trimmed
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) canola oil
1 tsp (5 mL) Dijon mustard
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
2 cups (500 mL) baby spinach, torn into small pieces
1/2 cup (125 mL) crumbled feta cheese
5 slices bacon, cooked and diced
Canola oil for brushing

Directions

With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin to 1/4-inch thickness. Remove plastic wrap. Place flattened tenderloin on cutting board.
In small bowl, combine lemon juice, oil, mustard and garlic. Brush onto tenderloin. Season with salt and pepper. Layer spinach, feta and bacon on tenderloin, leaving some room around the edges.Roll up tightly, starting on long side. Tie with butcher string at 2-inch intervals.

Grilling method:

Preheat barbecue on high; reduce heat to medium.
Grill tenderloin on a lightly oiled grill for 25-30 minutes or until instant-read thermometer registers a safe internal temperature of 155°F (68°C). Turn once or twice.
Remove tenderloin from grill. Tent loosely with foil and let tenderloin rest 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C). before slicing.
To serve, remove string and cut into 10-12 equal slices.

Oven method:

Preheat oven to 425˚F (220˚C). Brush tenderloin lightly with oil. Place stuffed pork tenderloin on rack in shallow roasting pan. Roast for 25-30 minutes or until instant-read thermometer registers 155˚F (68˚C).
Remove from oven onto clean plate. Tent loosely with foil and allow tenderloin to rest 5 minutes.
To serve, remove string and cut into 10-12 equal slices.

Nutritional Analysis

YIELD:

4-6 servings

SERVING SIZE:

per slice

	
				Per Serving
				
					Calories
					190
				
					Total Fat
					9 g
				
					Saturated Fat
					4 g
				
					Cholesterol
					80 mg
				
					Carbohydrates
					3 g
				
					Fiber
					1 g
				
					Sugars
					1 g
				
					Protein
					24 g
				
					Sodium
					650 mg
				
					Potassium
					361 mg