Stuffed Pork Tenderloin With Pineapple Salsa
This recipe is for a stuffed Pork tenderloin I recently made. This meal combines a few ideas I received from friends. The Pork stays juicy and tender inside the bacon, and the pineapple salsa adds a flavorful side and color to your pork.
2 lb Pork Tenderloins
1 lb of Bacon
For the stuffing -
5 Oz. Fresh Spinach (about half a 10 oz bag)
1 Cup of finely grated Parmesan Cheese
1 Cup of Italian Breadcrumbs
1 Cup of mixed fresh herbs ( I used Mint, Basil, and sage)
4 tbsp of Extra Virgin Olive Oil
¼ of a Vidalia onion, finely chopped ( or more to taste)
1 tbsp ground garlic (or 2-3 fresh Garlic bulbs)
Salt and Pepper to Taste
For the stuffing -
Bring the Olive Oil to heat on a frying pan, place the onions and garlic in the frying pan until they become soft and wilted, about 3-4 minutes. Add the spinach and herbs to the frying pan with the onions and garlic, until they become wilted, stirring constantly for even cooking. Mix the Italian breadcrumbs into the frying pan, stir, then add in the parmesan cheese until it is melted. Remove the stuffing from the frying pan.
For the Tenderloins -
I “tri-cut” my tenderloins. Spread out your tenderloins on a cutting board, and measure about 1/3 of the way through. Cut the tenderloin lengthwise, almost, but not all the way through. Then do the same about 2/3 of the way up. You should then be able to unfold the tenderloin like a book. Then using either a mallet or rolling pin, flatten the pork tenderloin more.( You can place the Tenderloin between two sheets of plastic wrap to prevent splatter) Once the Pork is flat spread the stuffing around on one side of the tenderloin. Jellyroll the tenderloins and stuffing. Take one end of the pork and roll it into a circle roll up the entire tenderloin. Then wrap the Pork tenderloin in bacon. I use Thick cut bacon, and about ½ a pound to each tenderloin. If needed use cooking twine or toothpicks to hold the ends together.
Using a large frying pan ( I used my stove-top griddle) brown the
tenderloin and bacon on all sides, about 4-5 minutes per side. Once the
tenderloin is browned transfer to a baking pan, tent the pan with
aluminum foil, and bake at 350* for about an hour. After about an hour,
when the bacon looks crispy and the pork is white, remove the aluminum foil and sprinkle brown sugar
over the top, then cook for about 15 minutes
more, or until the brown sugar is melted all across the top. Remove
from oven, let sit for 5 or so minutes, then slice through into rings.
½ of a Spanish Onion
½ of a Fresh Pineapple
Extra Virgin Olive Oil
4 tbsp of Cilantro
Salt and pepper to taste.
Give the Spanish Onion a course chop.
Cut the Pineapple into chunks.
You could add a coarsely chopped Jalapeño pepper for spice.
Mix the onion and pineapple, add the cilantro, salt and pepper, then stir in olive oil slowly as needed. Most of the oil should be absorbed into the mix, once it starts to pool in the bottom you have enough.
Scoop the Pineapples salsa out over the Tenderloin rings and enjoy!