Bacon Wrapped Pork Tenderloin

Name: Bacon Wrapped Pork Tenderloin
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: Pork Tenderloin; Pecan Smoked Bacon Thick Cut; 3 cups Spinach; 2 tsp Minced Garlic; 2 tbsp Olive Oil; 1/4 cup Pine Nuts; 1/4 cup shredded Mozzarella; 1 tsp Salt; 1 tsp Black Pepper; 2 Diced Carrots; 2 chopped Garlic Cloves; 4 tbsp Butter; 2 tbsp Minced Parsley; 1 1/2 cup Red Wine; 1 1/2 tbsp Tomato Paste; 1 1/2 tbsp Sugar; 1 tsp Salt; 1 tsp Black Pepper; 1-2 cups chopped mushrooms; 1/4 cup chopped Scallions

Michael Hoffman @cook_28292786

Bacon Wrapped Pork Tenderloin

Michael Hoffman @cook_28292786

Saved

Ingredients

2 hrs

4 servings

Tenderloin
Pork Tenderloin
Pecan Smoked Bacon Thick Cut
Tenderloin Stuffing
3 cupsSpinach
2 tspMinced Garlic
2 tbspOlive Oil
1/4 cupPine Nuts
1/4 cupshredded Mozzarella
1 tspSalt
1 tspBlack Pepper
Tenderloin Sauce
2Diced Carrots
2chopped Garlic Cloves
4 tbspButter
2 tbspMinced Parsley
1 1/2 cupRed Wine
1 1/2 tbspTomato Paste
1 1/2 tbspSugar
1 tspSalt
1 tspBlack Pepper
Tenderloin Topping
1-2 cupschopped mushrooms
1/4 cupchopped Scallions

Saved

Steps

2 hrs

1

Lightly brown in a pan the outside of the pork tenderloin then put aside.
2

Pour 2 tbsp of olive oil in a pan heat oil then put Minced garlic and pine nuts in and roast till lightly brown.
3

Put spinach in pan turn heat to medium lightly saute and add salt and pepper.
4

Turn off heat once slightly wilted and sauted. Add mozzarella and lightly stir till mixed.
5

Take stuffing and layer on top of the tenderloin.
6

Layer Bacon on top of the stuffing covering it.
7

Use toothpicks to hold the bacon on top during the cooking process.
8

Melt butter in a pan.
9

Add carrots and garlic and saute.
10

And sugar, tomato paste and parsley. Stir together.
11

Add red wine, salt and pepper. Stir in.
12

Turn heat to low. Reduce for 5 minute.
13

Add sauce over the top of the tenderloin.
14

Preheat oven to 350. Once heated put tenderloin in oven for 1 hour.
15

Every 10 minute bast the tenderloin with the pooled sauce.
16

At 1 hour add mushrooms and scallions to the top of the tenderloin. Put back in oven for another 30 minutes.
17

Take out of oven once done let rest for 5 minutes. Be sure to tent with aluminum foil to allow heat to stop from escaping.
18

Be sure to remove toothpicks and Slice into 1/2 inch slices and serve.