INGREDIENTS
16 ounces pork tenderloin, pounded flat and cut
14 slices bacon
½ small onion
2 teaspoons minced garlic
1 tablespoon olive oil
2 ounces spinach
3 ounces cream cheese
3⁄4 teaspoon liquid smoke
3⁄4 teaspoon dried thyme
3⁄4 teaspoon dried rosemary
Salt and pepper to taste
VEGETABLE SAUTE
4 ounces broccoli, chopped small
½ medium orange bell pepper
½ cup diced tomatoes
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
METHOD
Saute onion in 1 tbsp. Olive Oil for a few minutes until soft. Add garlic and cook for 45-60 seconds, then add spinach. Put all the spices in there except for 1/4 tsp. of the liquid smoke, thyme, and rosemary. Let wilt and then add cream cheese. Set aside.
Preheat oven to 350F.
Lay pork tenderloin on cutting board and cover with saran wrap, then pound with meat hammer until flat – cut the uneven sides so it goes square. Season with salt and pepper, then 1/4 tsp. liquid smoke. Make a bacon weave the same size as the pork tenderloin square.
Spread spinach and cream cheese all over the pork tenderloin, then lay tenderloin on top of bacon. Slice the pieces of bacon that poke out.
Roll it up. Season with salt and pepper and the remaining 1/4 tsp. of thyme and rosemary. Add toothpicks where the bacon ends are so that it doesn’t fall apart.
Bake for 75 minutes or until thermometer reads 140F. Saute broccoli, peppers, and tomatoes in the remaining fat in the bottom of the pan of the pork tenderloin while it rests.
