Greek Stuffed Tenderloin

Description

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

• 10 lb pork tenderloin
• 1 lb feta cheese
• 8 slices of bacon, precooked and crumbled
• 2 tablespoons olive oil
• 3 tablespoons basil
• 16 ounces of diced tomatoes, drained (reserve liquid)

Procedures

1. Slice tenderloin into a rectangular sheet.
2. In a mixing bowl, combine feta cheese, bacon, olive oil, basil, and tomatoes. Mix together by hand.
3. Place this mixture in a line on one edge of the tenderloin. Roll it from that side and tie it closed with baker’s twine.
4. Place in a hotel pan and pour the liquid from the tomatoes over it. Bake at 375°F until internal temperature of meat reaches 165°F.
5. Slice into medallions for serving.