Prep Time
30min
Cook Time
30min
Number of servings
3-4
Ingredients
1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg
1 Tbsp / 15 mL lemon juice
2 tsp / 5 mL EACH canola oil and Dijon mustard
2 cloves garlic, minced
Salt and ground black pepper
2 cups / 500 mL baby spinach, torn into small pieces
½ 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 ¼-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 grates for 25-30 minutes or until instant-read thermometer registers 155˚F. Turn once or twice.
- Remove tenderloin from grill. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.
- To serve, remove string and cut into 10-12 equal slices.
Oven method:
- Preheat oven to 425˚F. 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.
- 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.
