Pork Tenderloin Stuffed with Spinach, Feta and Bacon
Ingredients 1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg 1 Tbsp / 15 mL lemon juice 2 tsp / 5 mL EACH canola oil and Dijon mustard 2 cloves garlic,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at manitobapork.com.
Cooking tools:
- Chef's knife
- Plastic wrap
- Meat tenderizer
- Rolling pin
- Cutting board
- Mixing bowl
- Pastry brush
- Butcher's twine
- Grill
- Instant-read thermometer
- Aluminum foil
- Oven
- Roasting pan
- Roasting rack
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- 1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg
- 1 Tbsp / 15 mL lemon juice
- 2 tsp / 5 mL EACH canola oil and Dijon mustard
- 2 cloves garlic, minced
- Salt
- ground black pepper
- 2 cups / 500 mL baby spinach, torn into small pieces
- ½ cup / 125 mL crumbled feta cheese
- 5 slices bacon, cooked and diced
- Canola oil for brushing
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