Bacon Wrapped Pork Tenderloin

The Other White Meat

Considered by some to be the other white meat, lean cuts of pork are low in fat and a naturally high source of protein. In fact, a study conducted by the USDA found pork tenderloin to be more lean than skinless chicken breast. It also contains many essential nutrients and vitamins. Choosing cuts such as the loin or round will provide you with the higher amounts of protein and lower amounts of saturated fat. However you cook it, pork is flavorful and versatile. We suggest you try some of this month’s recipes which use everything from tenderloin and sausage to bacon, ham and more. We think you’ll agree!

Bacon Wrapped Pork Tenderloin

Submitted by Ella, Eastern Illini Electric Cooperative
Course Main Dish


  • 4 lb. pork loin
  • 1 lb. Bacon
  • 1 t. garlic powder
  • 1 t. dried oregano
  • 1 t. dried thyme
  • 1/2 lb. baby bella mushrooms sliced
  • 5 oz. baby spinach chopped
  • 4 scallions chopped
  • 4 oz. Feta cheese
  • 1/4 c. vegetable stock


  • Preheat oven to 375 degrees.
  • Place the pork loin on a long strip of plastic wrap. Cut the pork loin horizontally stopping at about ½-inch.
  • Lay the meat open. Sprinkle with salt, pepper, garlic powder, oregano and dried thyme.
  • In a small bowl, mix together mushrooms, spinach, scallions and ¼ cup stock. Spoon over meat. Sprinkle with feta cheese.
  • Using plastic wrap to help, roll the meat up into a tight roll. Wrap the pork roll in bacon and tie with kitchen twine. Place on a greased baking sheet and bake for approximately 1-1/2 hrs.
  • Serve immediately.


Note: I serve it with polenta and roasted broccolini.