Bacon Wrapped Tenderloin

There are a few steps to this, but it really is pretty easy to pull off with pork tenderloins or chicken breast.
A few hints:
1) Use a Brand Name think cut bacon. My experience with the store brand is that it usually is inconsistent thicknesses, which makes wrapping tough.
2) You want a 2” overlap when wrapping, so a thinner pork tenderloin or chicken breast works best
3) Start with the bacon overlap side down on the grill. You want that cooked really well before trying to roll it into the other side.

Ingredients

• 1 ~40oz package of bacon

• 1 package pork tenderloin

• B&G

• B&Gerk

• 1 cup ricotta cheese

• 1 cup wilted spinach

• Some sauce - Raspberry Chipotle works nice

  Other possible ingredients that work

• pal hearts

• Artichoke heart

• pineapple

• fresh tomato

We lay the bacon out on a cutting board, overlapping the edge by ~1/4 of an inch. In the center, we lay to slices at a 90 degree angle which will be used to cover the ends and keep the stuffing in.

place the bottom half of the tenderloin on the center, sprinkle B&Gerk on both halves.

Mix B&G and ricotta to taste. Lay that out along the tenderloin. Add the spinach next to it. Add other ingredients as well. Place the top half of the tenderloin on the ingredients.

Wrap the ends. One piece of bacon at a time, wrap the left side over the top of the tenderloin, then the right side. We want a 2” overlap.

Place on the grill, overlapped end down, on indirect heat. This can take 30 - 60 minutes depending on temperature

Remove from the grill at your preferred temp, cut ~ 1 inch slices. Top with sauce of choice, our tis time was a store bought raspberry chipotle