Spinach- and Cheese-Stuffed BBQ Pork Tenderloin

Melt the butter over medium heat in a large saute pan. Add the spinach and onion and cook until the spinach is wilted down and the onion is soft, about 4 minutes. Add the garlic and breadcrumbs and cook for 30 seconds, until fragrant. Remove to a bowl and set aside.

Season the butterflied and flattened pork tenderloin with salt and pepper, and then thinly and evenly spread the cheese on top . Top with the spinach mixture. Make sure the spinach is roughly ¼” thick and no more, or it will be difficult to roll.

Tightly roll up the pork tenderloin, letting it sit on the seam. Lay out your bacon slices, slightly overlapping the edges, until it’s the same width as the length of the pork tenderloin. Place the tenderloin on the center of the bacon mat, seam side down (lay it perpendicular to the bacon). Wrap the bacon around the tenderloin, then secure with kitchen twine every 1½”. Add one final piece of twine from end to end.

For cooking on the rotisserie:

Place pork onto a rotisserie spit and cook for about 45 minutes. My rotisserie is either on, or off. If you can adjust the heat on yours, I would go for medium-high and just keep your eye on the temperature of the meat. Take the pork off the grill when it reaches 145℉ (pork tenderloin is cooked between 145℉ to 160℉). Let it rest for 10 minutes before carving into it.

For BBQ grill:

Place pork directly on the grill, over indirect heat (one side of the grill turned to high, one side off, and the meat on the side with no heat), and cook for about an hour, until the internal temperature of the meat is 145℉. Then remove it from the grill to a clean plate. Let it rest for 10 minutes before carving.

For the oven:

Place the tenderloin on a wire rack set over a rimmed baking sheet lined with foil (for easier clean up). Roast at 350℉ for about 1 hour, until the pork reaches an internal temperature of 145℉. Remove it from the oven. Let it rest for 10 minutes before carving. Be careful when removing it from the oven as the rimmed sheet will have hot fat in the bottom from the bacon.