Stuffed Pork Tenderloin

I made this for a church luncheon and it was a hit! Everyone kept asking for the recipe. I think it comes out more tender when baked slow, but that’s just my opinion.
Submitted by: Victoria M. H

Ingredients:

• Pork tenderloin – cut tenderloin long way through like in a spiral form
• 1 cup caramelized onion
• 1/3 cup roasted red peppers
• 1 package of bacon pieces or bits
• ½ cup cream cheese
• 1 cup shredded Colby Jack cheese
• 1 clove of garlic chopped (sauteed with the onion and red peppers)
• I use Grill Mates Garlic and Herb seasoning to coat outside of tenderloin

Directions:

• Heat pan with 1 teaspoon oil and 1 tablespoon butter. Cook and stir chopped onion, chopped garlic, and chopped peppers till tender. Set aside to cool.
• Mix in medium mixing bowl the softened cream cheese, shredded cheese, bacon bits, and spices. Make sure to have this blended well.
• Then add the cooked vegetable ingredients with cheeses and mix in well.
• Cut pork tenderloin- begin by removing /trimming off the excess fat.
• Cut into tenderloin about ½ inch while keeping knife at a parallel angle while cutting and unrolling the tenderloin until it is flat and even. (something like when making a cinnamon roll)
• Add the filling to thinnest end of tenderloin and work down. After all filling is added, (roll up like you would a cinnamon roll).
• Tie the rolled tenderloin together with butcher’s twine every two inches until the roll in nicely bound. (or kite string)
• Place in a baking pan, rolled side face down.
• Season the tenderloin very liberally with Grill Mates Garlic and Herb seasoning.
• Cover in foil and place in oven at 375°. Bake for 1 hour or when temperature in center reads 160.
• (I baked mine at 250 degrees overnight where it became very tender and juicy). Let set outside oven for 5 minutes before slicing.