Ingredients
10 streaky bacon strips
500 g pork tenderloin
½ tsp SIDS SALT & PEPPER
⅓ cup prepared pesto
1 cup shredded cheese
1 cup fresh baby spinach
Directions
Preheat oven to 220°C. Arrange bacon strips lengthwise in a foil-lined pan, overlapping slightly.
Cut tenderloin lengthwise through the centre to within 1 cm of bottom. Open tenderloin flat, then pound with a meat mallet to 1 cm thickness. Place tenderloin on centre of bacon, perpendicular to strips.
Sprinkle SIDS SALT & PEPPER over the pork. Spread with pesto then layer with cheese and spinach. Close tenderloin and wrap with bacon, overlapping ends. Tie with kitchen string at 7 cm intervals. Secure ends with toothpicks.
In a 30 cm frypan, brown roast on all sides, about 8 minutes. Return to baking pan then roast in oven until a thermometer inserted in pork reads 63°C, 17-20 minutes. Remove string and toothpicks then let stand 5 minutes before slicing.
