Spinach & Bacon Stuffed Pork Tenderloin

    I've been married and cooking for myself for nearly 12 years, and until recently, I had never bought pork tenderloin. Except for bacon, I don't buy pork.

    It's never been my favourite. Whenever I think of pork, I think of dried out pork chops. Bleh. No thanks! My brother once brought a tenderloin to my house (among many other groceries) because he used to stop by to visit and fancied himself to be Jamie Oliver and would whip up some of the most delicious meals I've ever had!!! But, in that instance he decided to prepare another meat he had brought, and the tenderloin got tossed into the freezer, only to be pulled out later and turned into pulled pork. Oh yeah, I'll eat pulled pork, but, c'mon, it's shredded meat covered in a yummy sauce and eaten with coleslaw! Tasty! 
 
    Anywhooooo, when scrimping and saving on groceries, beggars can't be choosers! Pork tenderloin was on sale, a sale so good I actually did a double take and went back to the cooler to investigate.

    Per kg, pork tenderloin was cheaper that week than any of the other regular meats we would get. So, I thought, "well, I might as well see what I can do!", and grabbed a few. My husband thought I was having a stroke because I was buying pork. Ok, he didn't think that, but he was like, "huh....?"

    Once home I Googled and pondered the potential of this meat. It seemed stuffing it was a must for a more guaranteed finished product. I had spinach which I knew would be nice, and having bacon inside seemed like a great way to keep the tenderloin moist from the inside out while roasting. Lemon and rosemary are a favourite flavour combo of mine, and knew that they'd taste great with bacon and spinach.

    Lemme say that this roast was goo-ooo-ooo-ooo-ood (read that with a slight Southern drawl and it'll make sense) : )  
    

​Spinach & Bacon Stuffed Pork Tenderloin
​(with lemon & rosemary) 

Ingredients:

• 2 Pork tenderloins 
• 6 Slices bacon, cut into 1 inch pieces
• 1 Onion, cut into 1 inch pieces
• 1 Cup broth/stock (any kind)
• 2 Tbsp lemon juice
• 1 Tbsp dried rosemary
• 3 Cups spinach
• 1/2 Cup lemon juice
• 1 Tsp dried rosemary

Method:

1. Preheat oven to 375, and have a roasting pan (or Dutch oven, or your deepest baking dish and tin foil for a top) ready
2. In a large pan set to medium, fry the bacon for a few minutes until the edges start to get crispy, then add the onions
3. Once the bacon is crispy, and the onions are soft, browned and fragrant, turn the heat to high, and pour in the cup of broth
4. Deglaze the pan by scraping up the bottom of the pan to get all the nice bacon and onion bits while the broth boils
5. Turn the heat back down to medium/low, and add in the 2 tablespoons lemon juice, & the dried rosemary. Stir to combine
6. Add the spinach into the pan and allow to wilt (you may need to do this a few handfuls at a time to get it to all fit)
7. Once spinach is wilted, transfer to a bowl and turn the heat in the pan back to high
8. Add the 1/2 cup lemon juice, and deglaze again (there likely won't be much in the pan to scrape up, but do it anyway), then add the dried rosemary and stir to combine. Remove from heat
9. Now you'll want to butterfly the pork tenderloins by cutting down the middle length of each one but not cutting it all of the way through, and spread the meat flat (like you are opening a book). Season with salt & pepper
10. Spread the spinach mixture on the butterflied pork tenderloin, and begin to roll the tenderloin up, starting at the narrow ends
11. Once rolled up, secure with toothpicks, and place into your roasting pan
12. Pour the lemon rosemary mixture over the roll, and place lid on pan
13. Cook the tenderloins for 45 minutes (or until the inside reaches 145F on a meat thermometer)
14. When the pork is done, transfer is to a cutting board and allow to rest for about 10 minutes, lightly covered in aluminum foil
15. Remove the toothpicks and slice the pork rolls 

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    What we had for dinner that night I sliced into approximately 1 inch pieces, and we ate it with a side of mashed cauliflower, and the rest I tried to cut thinner so my husband could use it in a sandwich to take to work. Best sandwich ever!       
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    Happy Friday one and all. I'll meet you here again next week!


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