Pork tenderloin stuffed with bacon, spinach and mozzarella cheese

Very interesting recipe – from many sides – preparation, flavour and aesthetic as well. It is worth to try and you can use your imagination and creation how you can. Bacon can be substitute with ham and I would definitely try another kind of cheese – even more aromatic.
You can use a frozen pork tenderloin as well – just put some salt and garlic on the frozen meat and let is slowly de-frost in the fridge.

Ingredients:

2 pork tenderloins

2 tsp salt

2 cloves garlic (mashed with some salt)

1/2 tsp pepper

1 package frozen spinach

100g mozzarella cheese

8 strips bacon

4 tbsp vegetable oil

Directions:

1. Clean tenderloins and put some salt and garlic on the top, leave in a Ziploc over night in the fridge to marinate.

2. The next day dry tenderloins with paper-towel and cut lengthwise to make like a pocket.

3. Beat the meat and ad some pepper on the surface.

4. Cover with slices of bacon.

5. Pour boiling water over frozen spinach in a strainer and then pour cold water over again. Drain all liquids by squeezing spinach against the strainer.

6. Cover the bacon strips with dry spinach.

7. Cut mozzarella cheese into a large long cubes and put these on the top of spinach.

8. Roll the meat strips and fix with some toothpicks.

9. Direct in a roasting pan fry the stuffed tenderloins on some vegetable oil from all sides – so the meat is nice and crispy.

10. Cover with remaining strips of bacon and put the roasting pan to the pre-heated oven - 180°C/350°F) – approx. 25 minutes.

11. Make a gravy from a dripping (add some mixture water/flour) and ad event. some salt and pepper. Cut tenderloins into a cca 1 inch pieces and serve with potatoes, mashed potatoes or rice.