Easy Paleo Stuffed Pork Tenderloin

Easy Paleo Stuffed Pork Tenderloing

 

Hi everyone!

So this evening, I decided to make a deeeelicious stuffed pork tenderloin for dinner. That’s right! It is a Wednesday night, and I came home from work, and  made a STUFFED PORK TENDERLOIN! That is just how easy this recipe is. We even ate before 7pm and I didn’t have any ingredients prepped before-hand.

I had never made anything like this before, but I knew what flavor combo I wanted to try: arugula, goat cheese, and bacon. We found an EPIC deal on nitrate-free local bacon at our Costco, believe it or not. So we stocked up and got 6 pounds! Tom made one of the packages yesterday, so I was able to use a couple of slices from that for the filling. I was expecting it to take a long time to prep, but was pleasantly surprised by how quickly I was able to throw it all together. I have the recipe posted below.

In other news, yesterday was Tom’s 30th birthday! I can’t believe he is 30! Time flies when you are in love I guess 🙂 He actually did all the cooking and made me a gluten free pizza for dinner. For dessert we had some gluten free cake from this AMAZING bakery in Novato, CA. They attend the Farmer’s Market at my hospital every Wednesday, and I stocked up last week for his birthday. Now I can’t wait until my birthday!

Anyways, enjoy the recipe and let me know what you think! We will be spending the weekend in Carmel and Monterey Bay, so I will most likely be MIA until next week. If you didn’t know yet, I am participating in a September nail art challenge on Instagram. Be sure to follow me (link at the top)!

xo Becky

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 Goat Cheese, Arugula, and Bacon Stuffed Pork Tenderloin

Ingredients:

1-2lb Boneless Pork Tenderloin
1 handful of arugula
3 slices of cooked bacon, chopped
3-4 oz of goat cheese
1/2 sweet onion, diced
2 cloves garlic, minced
1 tablespoon olive oil/bacon fat
Salt, pepper, and garlic powder for seasoning

Preheat oven to 375º. Butterfly the pork tenderloin by slicing it down the middle without actually cutting through all the way through (I did not cut mine deep enough, so the meat ended up being a little thicker). Next, lay the pork cut side down on a cutting board, and cover in saran wrap. Using a meat mallet (or a rolling pin in my case since we got rid of our meat mallet when moving), pound the meat until it is about a 1/2 inch thick. Use the desired amount of seasoning and rub it into both sides of the meat.

For the filling, add you fat of choice to a skillet over medium heat and sauté the onions, garlic, and bacon until translucent and fragrant (about 7 minutes). While this is cooking, crumble the goat cheese onto the cut side of the pork tenderloin, and then top with arugula. Once the onion mixture is done cooking, spread evenly over the arugula. Now comes the fun part: rolling.

I rolled my tenderloin using the wide side. You have to be pretty forceful and ready to get your hands dirty to keep the filling inside the pork. I used a fork to press down on the filling and then rolled it up. It worked out perfectly. I then placed the  tenderloin seam side down in a greased baking dish. I didn’t need any toothpicks of cooking twine because I had rolled it so tightly, but feel free to use those if needed. Cook for 40-45 minutes in the preheated oven for a delicious and juicy pork tenderloin!

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