Written on 11/01/2019
Jennifer Nevins

This is a delicious pork tenderloin recipe, combining the savory flavors of bacon, spinach and onions.  This is a perfect dish for a holiday buffet because the sliced tenderloin looks great on a decorative platter.  The sliced tenderloin also pairs beautifully with pasta or risotto for a great weeknight dinner.



2 lb. Boneless Pork Loin, Salt & Pepper to Taste

Thick Cut Bacon to Wrap Pork Tenderloin

Spinach Stuffing:

6 Slices of Bacon, Chopped, 1 Medium Onion, Chopped

2 Boxes of Creamed Spinach, Defrosted (I prefer Birds Eye Brand)

1/3 Cup Parmesan Cheese, Grated & ½ Cup Feta Cheese, Crumbled



Prepare the pork tenderloin “butterfly” style, which means cutting the loin so that it lays flat in a rectangle.  Flatten and tenderize the loin with a meat mallet.  Meanwhile, prepare the spinach stuffing.  In a skillet over medium heat, cook the chopped bacon until browned.  Remove the bacon from the skillet and discard the bacon fat (leaving 2 Tbsp. in the skillet).  Saute the chopped onions in the bacon fat until light brown.  Add the defrosted creamed spinach to the onion mixture, stir to combine over low heat.  Return the cooked bacon to the spinach mixture along with the parmesan and feta cheese.  Cool the stuffing.  Spread the spinach stuffing all over the inside of the pork tenderloin.  Roll the pork tenderloin up, jelly-roll style, and wrap the tenderloin with thick cut bacon.  Season the tenderloin with salt and pepper.  Place the tenderloin on a baking sheet, lined with aluminum foil and greased.  Place in a preheated 350 degree oven and bake the pork tenderloin for approx. 1 – 1 ½ hours (until the internal temperature reached 150 degrees F. When ready, remove the stuffed tenderloin from the oven, and let rest for approx. 10 minutes before slicing into 1” thick pieces.