Number of Servings: 2 Tenderloins
Prep Time: 30 Minutes
Cook Time: 45 Minutes
2 pork tenderloins (large)
2 tablespoon Butter
1/2 cup boiling water
1/4 teaspoon Pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
16 saltine crackers (to make 1/2 cup of crumbs (~16 – 20 crackers))
1 pound bacon (sliced)
1 pork rub
140 milliliter goat’s cheese (OPTIONAL – PC brand or your favorite brand or even your favorite Brie)
2 green onions (OPTIONAL)
Stuffing Melt butter in water, add seasonings and cracker crumbs, combining all thoroughly. Roast Rub the outside of each pork loin in your favorite Pork rub.
When the water has been absorbed pour a splash or two of the dry white wine and reduce, be sure to turn down the temp a bit and keep stirring until all the liquid has evaporated and absorbed.
With a sharp knife make an incision along the side of each tenderloins laying them open. Place two of the tenderloins in a 9×13″ pan. You can also place two rows of bacon down in the pan and then put the pork tenderloins over each row of bacon. (You might also want to place all of this on a small rack that fits inside the 9×13″ pan to allow for the bacon fat to drip into the pan away from the tenderloins but you don’t have to.)
Spread the stuffing down the centre of one of the tenderloins and if you’re using goat’s cheese or the Brie place a good helping on top of the stuffing, along with the green onions. You can easily use all of the goat’s cheese. Lay the other tenderloin over the top of the first, making a loaf.
Wrap the bacon around the loaf. Cover with foil and bake in a moderate oven at 350 degrees for 45 minutes.
Take the foil off and broil for 10 -15 minutes or until the bacon is crispy.
Let stand for 10 minutes and serve hot.
Melt butter in water, add seasonings and cracker crumbs, combining all thoroughly.
Rub the outside of each pork loin in your favorite Pork rub.
One tenderloin loaf will serve 4 people and it’s also great cold the next day in sandwiches.
Alternatively you can use a white wine that goes well with pork, I used Vernaccia DiSan Gimignano Vigna Solatio or your favourite dry white wine.
When I made this, I smoked it over apple wood on my Traeger for about 90 minutes, and then raised the temp to 350 to get the internal temp up to 170.