I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead.
—Megan Riofski, Frankfort, IL
Prep: 30 min. • Bake: 20 min. Makes: 4 servings
10 bacon strips
1 pork tenderloin (1 lb.)
1/4 tsp. pepper
1/3 cup prepared pesto
1 cup shredded Italian cheese blend
1 cup fresh baby spinach
1. Preheat oven to 425°. Arrange the bacon strips lengthwise in a foil-lined 15x10x1-in. baking pan, overlapping slightly.
2. Cut the tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic; place tenderloin on center of bacon, perpendicular to strips.
3. Sprinkle pepper over the pork. Spread with pesto; layer with cheese and spinach. Close the tenderloin; wrap with the bacon strips, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks.
4. In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, about 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.
1 serving: 402 cal., 25g fat (9g sat. fat), 104mg chol., 864mg sod., 4g carb. (1g sugars, 1g fiber), 37g pro.