Triple Pork Stuffed Pork Tenderloin
1 whole pork tenderloin, fat and silver skin trimmed
2 slices bacon, cooked and chopped into small bits
2 ounces cream cheese, room temperature
¼ teaspoon garlic powder
¼ teaspoon ground sage
¼ teaspoon ground mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons blue cheese crumbles
½ cup frozen spinach, thawed and drained of moisture, or 5 ounces fresh baby spinach, sauteed until wilted
3 to 4 slices prosciutto
2 tablespoons canola oil
Preheat oven to 350 degrees.
Use a sharp knife to cut lengthwise into the center of the tenderloin, being careful not to cut all the way through (stop with about a half-inch remaining). Open the tenderloin like a book and gently score lengthwise down each half to help the meat expand and flatten.
Cover the flattened tenderloin with a sheet of plastic wrap and use a meat mallet to pound the pork until it a ¼-inch thickness all around.
In a medium bowl, add the bacon, softened cream cheese, garlic powder, sage, mustard, salt and pepper. Use a wooden spoon or spatula to mix until well combined.
Place a single layer of prosciutto atop the pork, and then spread the cream cheese mixture evenly over the prosciutto. Starting at one long end, roll the tenderloin tightly into a log, and tie with kitchen twine in several places to secure the log.
Heat the canola oil in a large pan over medium-high heat. Once hot, sear the pork on each side until golden brown all over, about 2 minutes per side.
Transfer tenderloin to a baking sheet or pan and bake until an internal temperature between 145 to 155 is achieved, about 20 to 25 minutes. Remove from oven, transfer pork to a cutting board and let rest 5 minutes.
To serve, remove the kitchen twine and carve the tenderloin into half-inch medallions.