Stuffed Pork Tenderloin


1 1/2 lb pork tenderloin

1-2 tbsp chicken seasoning

2 slices bacon, diced

4 oz cream cheese, softened

3 oz manchego cheese, grated

1/2 cup baby spinach leaves


Balsamic Caramelized Onions

1 large red onion, cut into rings

2 tbsp butter

2 tbsp balsamic vinegar



Cook the bacon. Preheat a cast iron skillet. Add the bacon pieces and cook until the fat is rendered. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.

Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.

Butterfly the tenderloin. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board.

Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.

Preheat your grill or oven to 375 degrees F.

Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the seasoning.

Grill or bake the tenderloin. Place the stuffed pork tenderloin directly on the grill grates. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.

Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serve.