Dinner: Bacon Wrapped Stuffed Pork Tenderloin

This recipe includes fertility superfoods such as:

Broccoli, Spinach

Health and fertility benefits of Bacon Wrapped Stuffed Pork Tenderloin

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

Bacon Wrapped Stuffed Pork Tenderloin
◦16 oz. Pork Tenderloin, pounded flat and cut (13oz. after cutting)
◦14 slices Bacon
◦1/2 small Onion
◦2 tsp. Garlic, minced
◦1 tbsp. Olive Oil
◦2 oz. Spinach
◦3 oz. Cream Cheese
◦1/2 tsp. 1/4 tsp. Liquid Smoke
◦1/2 tsp. 1/4 tsp. Dried Thyme
◦1/2 tsp. 1/4 tsp. Dried Rosemasry
◦Salt and Pepper to Taste

Vegetable Saute
◦4 oz. Broccoli, chopped small
◦1/2 Orange Bell Pepper
◦1/2 cup Diced Tomatoes
◦1/2 tsp. Onion Powder
◦1/2 tsp. Garlic Powder
◦Salt and Pepper to Taste

Instructions

1. Preheat your oven to 350F. Cover your pork tenderloin with saran wrap. Use a meat hammer to pound it to about 3/4 inch thick. This will take some time, so be patient and try not to work the meat too much. Otherwise, it will result in stringy bits that end up falling apart.
2. Once you have your meat pounded down, massage it with your hands by pushing it down to thin it out evenly.
3. Cut the excess parts off of the meat to create a square or rectangle.
4. Start by sauteing the onions in 1 tbsp. olive oil over high heat. Once the onions soften, add the garlic and let cook for another minute.
5. Once the garlic is cooked, add spinach and let saute for a moment. Then, add cream cheese.
6. Stir the cream cheese in and add the 1/2 tsp. of the spices (save the other 1/4 tsp. for later). Let sit on the burner while you prep the bacon weave.
7. Make a bacon weave that is the same length as the pork tenderloin square. Mine turned out to be a 7×7 weave or 14 total strips of bacon.
8. Lay the pork tenderloin over the bacon weave and season with salt, pepper, and 1/4 tsp. liquid smoke. Rub the seasoning in. Then, cut the excess bacon on the sides where it is poking out.
9. Spread the onion, garlic, cream cheese, and spinach mixture on to the pork tenderloin. Don’t go too far toward the edges or it will come out as you roll it.
10. Gently roll the pork tenderloin up with the bacon. Add toothpicks into the sides where the bacon pieces end to keep everything in tact. Season with extra salt and pepper to taste and the remaining 1/4 tsp. of spices.
11. Bake the pork tenderloin for 75 minutes.
12. Prep your vegetables. Once you have about 5 minutes left on the cooking of the pork, start to cook them.
13. Sautee the peppers in a dry pan for a few minutes. Once the pork comes out of the oven, feel free to add the excess fat from the pan, then cover the pork and let rest. Add the broccoli and saute until it becomes slightly soft. Then, add the tomatoes and mix together.
14. Serve together for a delicious meal!

Add a review for Bacon Wrapped Stuffed Pork Tenderloin