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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.