Bacon and Feta Stuffed Pork Tenderloin

Butterfly the pork tenderloin and then season the outside with salt and pepper and rosemary. Then lay the butterflied halves open, put 2 strips of bacon on one side. Top that with several leaves of fresh spinach, followed by feta, then sprinkle the sliced onion over the cheese and top with remaining strips of bacon.

Next you need to close the tenderloin like a sandwich or taco by pulling the sides together. Then you need to run a skewer through it so it stays intact while it’s cooking. Either weave a long skewer through the whole thing or take a wooden skewer and break it into several pieces and run each one through. I have found that it’s easier to use the wooden pieces.

Now either put it on the grill or stick it in the oven.

If grilling, cook for about 30 minutes over medium heat – this will vary depending on the heat of your grill so stick a meat thermometer in it and make sure it’s 150 degrees F before you pull it off. If baking, cook at 350 degrees F for 30-40 minutes.

Once cooked, let it rest 5-10 minutes, then slice into medallions and serve!