Bacon-Wrapped Pesto Pork Tenderloin

Instructions 

1. Preheat the oven to 425°. Line a 15x10 inch baking pan with aluminum foil. 
2. Arrange bacon stips in the pan, slightly overlapping, so they cover the entire bottom surface. 
3. Cut the tenderloin lengthwise through the center, leaving about ½ inch intact at the bottom, creating a butterfly effect. 
4. Flatten the tenderloin to about ½ inch thickness using a meat mallet. 
5. Place the flattened tenderloin on top of the bacon strips, perpendicular to them. 
6. Season the pork with pepper. 
7. Spread pesto evenly over the pork and layer with cheese and spinach. 
8. Close the tenderloin, wrapping it with bacon strips, ensuring the ends overlap. 
9. Tie the wrapped tenderloin with kitchen string at 3 inch intervals. 
10. Use toothpicks to secure the ends of the bacon-wrapped tenderloin. 
11. Brown the tenderloin on all sides in a 12 inch skillet over medium-high heat, for 8 minutes.
12. Transfer the browned tenderloin back to the prepared baking pan. 
13. Roast in the oven for 20 minutes or until the internal temperature of the pork reaches 145°. 
14. Remove the tenderloin from the oven and let it rest for 5 minutes.
15. Remove the kitchen string and toothpicks before slicing and servings. 

Go Rogue by using uncured bacon and smoked Gouda. Sprinkle Chipotle Pepper on the bacon before baking. 

Want Chef Jeff to make this delicious meal for you? Contact us at www.TheRogueChef.com.