Pork Tenderloin: Stuffed with Manchego, Bacon & Spinach
Source: Hey Grill Hey Website
The flavor is amazing! Perfect main course for your Christmas meal!
Ingredients
- 1-1/2 lb. pork tenderloin, silver skin removed
- 4 oz. low fat cream cheese, softened
- 3 oz. Manchego cheese, grated
- 3 slices center-cut bacon, diced
- ½ c. baby spinach leaves
- butchers twine
Balsamic Caramelized Onions
- 1 large red onion, cut into rings
- 2 Tbls. butter
- 2 Tbls. good balsamic vinegar
- 1-2 Tbls. Grill Mates Mesquite Seasoning
Instructions
Cook bacon in a med-large skillet until crisp. Remove to a plate lined with paper towel to absorb the grease. Leave the bacon fat in the pan.
Add to the pan, 2 tablespoons of butter and the sliced red onions. Cook for about 20 minutes over medium heat; stirring occasionally, until the onions have darkened considerably in color. Reduce heat to low and stir in balsamic vinegar. Remove the onions from the pan and set aside.
Place the pork tenderloin on a large cutting board. Remove any excess fat or silver skin from the exterior.
Butterfly the pork tenderloin by using long strokes of a sharp knife along the side of the tenderloin about ½-inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing. For technique, see video from original recipe: https://heygrillhey.com/stuffed-pork-tenderloin/
Spread the cream cheese on top of the butterflied tenderloin. Sprinkle with the grated Manchego cheese, caramelized onions, baby spinach leaves and bacon pieces.
Starting with the edge of the pork tenderloin that was the inside (before slicing open), begin tightly rolling the tenderloin back up. Tie the roll together with butchers twine every 1 to 1-1/2 inches until the roll is nice and bound.
Season the pork tenderloin liberally with Grill Mates Mesquite seasoning. Place in a greased 9 x 13” baking pan.
Bake in the oven at 350 degrees for about 40-45 minutes or until internal temperature reaches 160 degrees in the thickest part of the meat. When done, remove from oven, cover with foil and let stand 5 minutes before removing the twine.
Slice into 1-inch rounds and serve.