Greek Stuffed Pork Tenderloin With Bacon Weave Recipes

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Heat the oven to 450F: Have on hand a rimmed baking sheet.
• Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
• Let the tenderloin rest for 10 minutes before cutting into slices: Serve with the pan juices spooned over top if desired.

GREEK STUFFED PORK TENDERLOIN WITH BACON WEAVE

Steps:

• Take a half a cup of pitted Kalamata Olives and chop them up.
• Take a half a cup of roasted red peppers and cut them up too.
• Now take some spinach leaves and Chiffonade them until you get... a half a cup!
• Take ¾ of a pack of bacon and make your bacon weave.
• Mix the olives, roasted red peppers, and spinach with a small sleeve of goat cheese.
• Now mix all of that together until you get the cheese softened and the ingredients mixed through.
• Take a pork loin and butterfly it down the center. Pound that pork loin flat to ½ inch thickness.
• Spread the cheese and vegetable mixture across the butterflied pork loin.
• Place the pork loin with vegetable mixture on to the bacon weave.
• Roll the pork loin and bacon weave around the vegetable mixture.
• Sprinkle your favorite rub all over the wrapped pork loin and tie the pork loin with butcher's string. I used Meat Church Honey Hog Hot.
• Have the Big Green Egg set at 350° with a raised grid. Once your Egg is ready place the pork loin on the raised grid.
• Cook the pork loin for 30 minutes turning it every 10 minutes.
• Once the pork loin measures 135° - 140° on instant read thermometer it is time to take it off and rest for 8 - 10 minutes.
• Slice in 1½" slices and serve. You will not be disappointed!!!