| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pork tenderloin
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese, at room temperature
- 1/4 cup pesto
- 1/4 cup pine nuts, toasted
- 1/2 cup drained and sliced sundried tomatoes in oil
- 1/2 cup baby spinach leaves, rinsed and spun dry
- 10 slices of bacon
Instructions
- Preheat the oven to 400 degrees F.
- Place a sheet pan in the oven to preheat.
- Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
- Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
- Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
- Using butcher’s twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
- Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 521 |
| Total Fat | 43 g |
| Saturated Fat | 15 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 129 mg |
| Sodium | 627 mg |
Reviews
This may have been the best thing I’ve ever made! Hubby thinks so too!
OH MY!! This was delicious!!! I saw your program when you made this and I made it the next day. I bought the package with 2 tenderloins in it so I made 2 and shared it with 3 other families
Really yummy. More like 55 minutes. Was able to wrap loin with 6 strips – with one wrapped at each end secured with toothpicks and string. Used 1/2 cream cheese, pine nuts and sun dried tomatoes. Will substitute chèvre for cream cheese. Could use a light sauce. A keeper! Thanks again, Bree.
It is delicious!!!!
How big is the tenderloin?
Great recipe. Clear concise directions. Home for Christmas due to covid. Had all ingredients on hand and thrilled with the results. Would be great with a borsin style cheese also. Will make again.
Great recipe and easy to make. We substituted bruschetta in oil for the sun-dried tomatoes since we had on hand. Will definitely make again
So easy & delicious! This was a HUGE hit with my family! I left out the pine nuts. Making again for sure!!
Made this tonight – loved it! I left out the sundried tomatoes because I don’t care for them. Will definitely make this again!