Greek Stuffed Pork Loin Wrapped in Bacon (Full of Feta and Spinach!)
A pork loin stuffed with delicious Greek ingredients then rolled and covered in bacon and smoked
Equipment
- smoker or grill
Ingredients
- 1 tenderloin butterflied
- 5 cups fresh spinach chopped
- 1/4 cup breadcrumbs
- 1/4 cup feta cheese
- 2 Tbs butter
- 3-4 garlic cloves chopped fine
- 1 medium onion diced
- 3/4 to 1 lb of bacon
- Salt and Pepper to season
- Parmesan or Romano cheese
Instructions
- Remove the silver from the Tenderloin, then butterfly. Season the meat both sides. Set aside.
- In a frying pan, melt butter. Add onion and garlic, sauté till tender and onion translucent. Add spinach and cook until just wilted. Turn off heat.Add breadcrumbs, mix in slowly. Then allow to cool
- Lay bacon out, side by side, or you can lattice if you like.
- Add spinach mixture over tenderloin, add feta, sprinkle Romano or Parmesan over the mixture and roll it up. Place on top of the bacon and wrap.
- Smoke at 225 until an internal temp of 145. Remove from smoker and rest at least 20 minutes, then slice.