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Bacon-Wrapped Pesto Pork Tenderloin

Bacon-Wrapped Pesto Pork Tenderloin

I love to serve this family favourite tenderloin—maybe because of the compliments that come with it.

Ready in: 50 minutes

Serves: 4

Complexity: very-easy

kcal: 402

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10 streaky bacon strips
500 g pork tenderloin
⅓ cup prepared pesto
1 cup shredded Italian cheese
1 cup fresh baby spinach


Preheat oven to 220°C. Arrange bacon strips lengthwise in a foil-lined pan, overlapping slightly.
Cut tenderloin lengthwise through the center 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.