Stuffed Pork Tenderloin for Bacon Lovers

I found this recipe a few years ago and it is delicious.  Everybody loves it and it's very simple yet kind of elegant.  It really is a great "entertaining" recipe that your guests will truly enjoy.

Hope you like it!

Stuffed Pork Tenderloin

4 – 5 lb Whole Pork Tenderloin
1 lb Smoked Bacon
5 – 6 oz Basic Dry BBQ or Cajun Rub
2 Cups Fresh Baby Spinach
2 Cups Shredded Pepper Jack Cheese
12 oz Sun Dried Tomatoes
Olive Oil
Cooking Twine

Get the oven preheated to 350 degrees.
Rub the entire olive pork loin with extra virgin olive oil and then pat on a generous amount of dry rub covering the whole piece of meat.

Slice the pork tenderloin lengthwise down the middle and lay on cut lengths of butcher twine. then we are going to layer spinach leaves, sun-dried tomatoes, and shredded pepper jack cheese. Add a second layer of baby spinach then lay the other side of the pork on top of the other. Lay strips of bacon the length of the roast all the way around the roast. Then, using the butcher twine, tie the roast closed.

 Bake in the oven at 350 degrees F for 40 to 45 minutes or until the roast reads 
155 degrees on an instant-read thermometer placed in the center of the roast.

Remove roast from oven and tent with foil and let rest for 10 minutes. Slice and serve. Enjoy!