My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Ingredients
- green onions: 2 piece (chopped)
- slices cooked bacon, crumbled: 2 piece
- cheddar cheese: 3 Tbsp (shredded)
- cream cheese: 2 Tbsp (softened)
- frozen chopped spinach: 2 Tbsp
- white mushrooms: 2 Tbsp (finely chopped)
- garlic: 0.25 tsp (chopped)
- pinch dried parsley: 1 piece
- salt and ground black pepper: (to taste)
- pork tenderloin, butterflied and pounded flat: 1 piece
- dry bread crumbs: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
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Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
