Bacon and Feta Stuffed Pork Tenderloin

1. 1

   Butterfly the pork tenderloin and then season the outside with salt and pepper and rosemary.

2. 2

   Then lay the butterflied halves open, put 2 strips of bacon on one side.

3. 3

   Top that with several leaves of fresh spinach, followed by feta, then sprinkle the sliced onion over the cheese and top with remaining strips of bacon.

4. 4

   Next you need to close the tenderloin like a sandwich or taco by pulling the sides together.

5. 5

   Then you need to run a skewer through it so it stays intact while its cooking.

6. 6

   Either weave a long skewer through the whole thing or take a wooden skewer and break it into several pieces and run each one through.

7. 7

   I have found that its easier to use the wooden pieces.

8. 8

   Now either put it on the grill or stick it in the oven.

9. 9

   If grilling, cook for about 30 minutes over medium heat this will vary depending on the heat of your grill so stick a meat thermometer in it and make sure its 150 degrees F before you pull it off.

10. 10

    If baking, cook at 350 degrees F for 30-40 minutes.

11. 11

    Once cooked, let it rest 5-10 minutes, then slice into medallions and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.