Pork tenderloin is very nice cut of pork that when cooked well, produces a tender meal full of flavour. Wrapping the pork in bacon simply enhances the flavour as, let’s face it – bacon makes everything taste great!! The Pork tenderloin is initially butterflied before filling with pork sausage, baby spinach and cheese. It is then rolled and wrapped in bacon before being baked to a tender, moist perfection. Finished with a honey glaze adds a little sweetness to round out a spectacular pork meal bursting with flavour.
Ingredients:
• 1.2 kg Pork Tenderloin
• 300 g Italian Pork Sausage 3-4 sausages - remove from casings
• 10 slices Streaky Bacon more or less as required to wrap pork tenderloin
• 1 cup Shredded Cheese I use 3 cheese combo - use more or less as required
• 2 cups Baby Spinach
• Pepper to season
• 2 tbsp Honey
Instructions:
1. Pre-heat a fan forced oven to 180°C (350°F)
2. Cut tenderloin in half lengthwise (butterfly).
3. Place tenderloin between cling wrap and using a meat mallet pound tenderloin until flat and allow to spread out.
4. Spread sausage meat lengthwise down the centre of the tenderloin. Season with pepper.
5. Cover sausage with baby spinach.
6. Sprinkle shredded cheese over the top.
7. Roll up tenderloin lengthwise as tightly as possible.
8. Place slices of streaky bacon (side by side) onto a flat board.
9. Place rolled tenderloin, seam side down, onto bacon and wrap tenderloin with the bacon. Pin with toothpicks if required.
10. Place in oven and bake for approx 45 minutes.
11. Remove from oven and brush tenderloin with honey.
12. Return to oven and bake a further 5-10 minutes until golden.
13. Remove from oven, allow to rest a few minutes before carving and serving.
For pictures & more follow the link below:
Bacon Wrapped Stuffed Pork Tenderloin
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