Pasty Bacon Wrapped Pork Tenderloin Stuffed with Pears, Spinach and Parmesan

Prep: 30 mins / Cook: 45 mins / Total: 1 hr 30 mins / Servings: 8

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 lb (454g)  raw bacon2079.32204.354.484.54004.54
2 each (1135g)  pork tenderloins(or equivalent weight pork loin)1237.1522.7238.350000
2 mediuam (356g)  d'Anjou Pears206.41.45511044
1 lb (454g)  fresh spinach leaves, washed and stems removed104.42013.6218.169.0809.08
2 cups (200g)  grated parmesan cheese86258768008
1 sprig (4g)  fresh rosemary2.62.12.06.42.2800.14
salt and pepper, to taste0000000
Totals:4491.51285.52g383.91g86.12g20.36g0g65.76g
Per Serving:561.4435.69g47.99g10.77g2.55g0g8.22g *

Method:

  1. Pre-heat oven to 425 F (218 C).
  2. Bring a large pot of salted water to a boil. This will be used to cook the spinach. You will also need a bowl of ice water.
  3. While waiting for the water to boil, lay out your bacon in a lattice pattern, like in the video linked in the recipe notes. Typically, a pound of standard cut bacon will have about 16 slices (1 oz. [28g] each). This suggests you’ll want 8 going each direction. As I’m doing this, I stretch the horizontal slices, just to make sure the bacon weave is wide enough to accommodate the rolled length of my tenderloins.
  4. Cut each tenderloin ALMOST in half, as if they’re books. Cut them in half, but leave something like the spine of a book in place. Open the tenderloins so that they are flat. Season both sides with a bit of salt and pepper.
  5. The tenderloins will be thinner at one end, than the other (like Christmas tree shapes). Lay one tenderloin down so that one line follows the bottom of the bacon weave. Next, lay the second tenderloin next to the first, but with the narrower tip on the opposing side. This should result in something like a pork rectangle.
  6. By now, hopefully your salted water is boiling. Add your spinach to the boiling water and stir it for about 30 seconds, or until cooked through. Remove the spinach and plunge into a big bowl of ice water. Once the spinach is thoroughly chilled, squeeze all the water from it. This can be done with your hands, but also with a clean dish-towel. Just place the spinach in the center of the towel, then grab the 4 corners, place them together and then twist and twist, until all the water has been removed from the spinach. When it’s done, you will have something resembling a small green baseball made from spinach.
  7. Break apart the spinach ball and evenly distribute over the top of the pork.
  8. Next, slice the pear into strips. Line the spinach with the pear slices. Season the pear with a little salt and pepper.
  9. Cover the pear with the parmesan cheese and rosemary leaves.
  10. Roll the pork tenderloins together, like a big cinnamon roll. The bacon should completely wrap the pork. Keep the bacon seam side down. Lift the whole roast and place on parchment or foil wrapped cookie pan with a rim. Bake at 425 F (218 C) for about 25 minutes, or until the internal temperature is about 130 F (55 C). At this point, if your pork is a little on the pasty side, turn on the broiler and broil for about 3 to 5 minutes, to try and get a nicer crispier golden hue on the bacon.
  11. Once the internal temperature hits 135 F (57 C), turn the oven to low. Within a few minutes, the pork will hit 136 F. At that point, wait 3 minutes, then remove it from the oven. Allow it to rest in a warm spot, covered under a foil tent, for about 10 to 15 minutes. It should be PERFECT at this point. Slice and serve!