Spinach and Feta Stuffed Tenderloin
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Spinach and Feta Stuffed Tenderloin

Servings

6

Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Ingredients

  • 2 pork tenderloins

  • 1 bunch fresh spinach

  • 1 feta cheese

  • 1 bunch fresh oregano

  • 1/2 pound fresh mushrooms

  • 1 pound bacon

  • 1 dash salt and pepper

  • 1 tablespoon Butter

  • 5 clove garlic

Directions

  • Trim the loins down as cleanly as you can
  • Steam the spinach till softened
  • In a saucepan, melt the butter and add the garlic
  • Once the garlic starts to brown up, add the mushroom.
  • Once the mushrooms have released some liquids, add the spinach
  • Saute until liquids are gone and remove from pan. Allow to cool.
  • Filet and roll out the tenderloins to about 1/4 thick
  • Spread the spinach mushroom mixture to coat both loins
  • Add cheese, chopped fresh oregano and S&P
  • 10) Roll up the loins and wrap them in bacon. YEAH!
  • 11) Cook until meat reaches 175 degrees
  • 12) Let stand for 10 minutes, then slice 1 – 1 1/2 inch thick.

Notes

  • I cook these in the the Traeger, but there’s no reason why you can’t do it in an oven, or on indirect heat on a gas grill.
  • On the Traeger, I would smoke these for about 3 hours, and up the heat at the end till I hit temp.