Stuffed Pork Tenderloin

Chicago Tuscan Catering's Note:

I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!

• Total Time: 1 hrs 55 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 1/4 cup butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (12 ounce) package bacon, cooked and crumbled
• 1 (5 ounce) package grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (5 lb) pork tenderloin, trimmed

Directions:

1. In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
2. Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
3. Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

Reviews

[HARLEEDAVIS]

Made this last night and it was AWESOME! Even though I forgot the red pepper. I thought it just said pepper & thats what I added. I had about a 2 lb tenderloin, so I made the stuffing as directed and omitted some of it when I stuffed the tenderloin. Don't think I omitted enough cause I could only roll it over once but it was still GOOD. Next time, I might add sun dried tomatoes to the stuffing. I would Def. make this again. You could also stuff chops with this or use the stuffing on/in other meats.

[Chabear01]

Made for Fall 09 PAC as the recipe was given. This was easy and delicous everyone ate their fill and went back for seconds. Thank you and Paula Deen (ain't she just a Peach?) for such a wonderful dinner.