Bacon Wrapped Smoked Pork Tenderloin Stuffed with Spinach and Mushrooms
A delicious recipe of bacon wrapped smoked pork tenderloin stuffed with spinach and mushrooms. Made in an electric Bradley smoker.
Prep Time: 15minutes
Cook Time: 3hours
Total Time: 3hours15minutes
3garlic cloves, minced
Trim the pork tenderloins of any fat and membrane. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end.
In a skillet, melt the butter and then add the onions garlic. Cook for a few minutes and then add the spinach, mushrooms, salt and pepper. Cook, stirring often, until the vegetables are cooked through. Remove from heat and cool to room temperature. Once cool, dump the vegetables in a food processor and pulse until they are finely and evenly minced.
Spread the spinach and mushroom mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the mixture stays inside the pocket of the meat.
Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any of the vegetable mixture will stay in the pocket and not fall out.
Set the smoker to 275F using wood chips of choice (hickory, apple or cherry work great).
Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 - 3 hours.
Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.