Bacon-Wrapped Stuffed Tenderloins

• 3 pork tenderloins (1 pound each)
• 2 cups crumbled blue cheese
• 3/4 cup slivered almonds, toasted
• 1/2 cup finely chopped red onion
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 bacon strips

1. Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
2. In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks.
3. In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan.
4. Bake, uncovered, at 425u0b0 for 8-12 minutes or until a thermometer inserted in pork reads 145u0b0.
5. Let stand for 5 minutes. Discard toothpicks before slicing.

pork, blue cheese, slivered almonds, red onion, fresh rosemary, garlic, red pepper, salt, pepper, bacon strips

Taken from www.tasteofhome.com/recipes/bacon-wrapped-stuffed-tenderloins/ (may not work)