Spinach- and Cheese-Stuffed BBQ Pork Tenderloin

• 3 Tablespoons Butter
• 1 bag (150 Gram Size) Frozen Chopped Spinach, Thawed And Drained
• 1 whole Medium Sweet Onion, Diced
• 3 cloves Garlic, Minced Or Pressed
• 13 cups Bread Crumbs
• 1 whole (2 To 3 Pound Size) Pork Tenderloin, Trimmed Of Fat, Butterflied, And Pounded Even
• 1 pinch Salt To Taste
• 1 pinch Pepper Or To Taste
• 1/2 pounds, 78 ounces, weight Chevre Goats Cheese (or Sub 1 Cup Shredded Mozzarella)
• 1 pound Bacon
• Kitchen Twine

1. Melt the butter over medium heat in a large saute pan.
2. Add the spinach and onion and cook until the spinach is wilted down and the onion is soft, about 4 minutes.
3. Add the garlic and breadcrumbs and cook for 30 seconds, until fragrant.
4. Remove to a bowl and set aside.
5. Season the butterflied and flattened pork tenderloin with salt and pepper, and then thinly and evenly spread the cheese on top .
6. Top with the spinach mixture.
7. Make sure the spinach is roughly 1/4 thick and no more, or it will be difficult to roll.
8. Tightly roll up the pork tenderloin, letting it sit on the seam.
9. Lay out your bacon slices, slightly overlapping the edges, until its the same width as the length of the pork tenderloin.
10. Place the tenderloin on the center of the bacon mat, seam side down (lay it perpendicular to the bacon).
11. Wrap the bacon around the tenderloin, then secure with kitchen twine every 1 1/2.
12. Add one final piece of twine from end to end.
13. For cooking on the rotisserie:
14. Place pork onto a rotisserie spit and cook for about 45 minutes.
15. My rotisserie is either on, or off.
16. If you can adjust the heat on yours, I would go for medium-high and just keep your eye on the temperature of the meat.
17. Take the pork off the grill when it reaches 145F (pork tenderloin is cooked between 145F to 160F).
18. Let it rest for 10 minutes before carving into it.
19. For BBQ grill:
20. Place pork directly on the grill, over indirect heat (one side of the grill turned to high, one side off, and the meat on the side with no heat), and cook for about an hour, until the internal temperature of the meat is 145F.
21. Then remove it from the grill to a clean plate.
22. Let it rest for 10 minutes before carving.
23. For the oven:
24. Place the tenderloin on a wire rack set over a rimmed baking sheet lined with foil (for easier clean up).
25. Roast at 350F for about 1 hour, until the pork reaches an internal temperature of 145F.
26. Remove it from the oven.
27. Let it rest for 10 minutes before carving.
28. Be careful when removing it from the oven as the rimmed sheet will have hot fat in the bottom from the bacon.

butter, sweet onion, garlic, bread crumbs, tenderloin, salt, pepper, weight chevre, bacon, kitchen twine

Taken from tastykitchen.com/recipes/main-courses/spinach-and-cheese-stuffed-bbq-pork-tenderloin/ (may not work)