I just made a crispy bacon wrapped, creamy spinach Rolled Pork that stayed shockingly juicy and looks like a dinner showstopper you can actually pull off.

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I’m obsessed with this bacon wrapped stuffed pork tenderloin because it hits every part of my food brain. The bacon is crackly and sinful, and the cream cheese filling gets melty and tangy so every slice is rich but not boring.

I love that it reads like fancy Rolled Pork without the ego. Guests think I did something impressive.

Me? I just enjoy the ridiculous contrast of salty bacon and gooey cheese.

It’s one of those Stuffed Pork Loin things I make when I want to disappear into dinner. Worth the mess.

Totally worth it. Every time, no regrets always.

Ingredients

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Basically pork tenderloin: lean, tender meat that keeps the dish hearty.
Plus bacon: salty, crispy wrapping that adds smoky crunch and richness.
Spinach: bright, leafy greens that add color and a mild earthiness.
Cream cheese: creamy binder that makes the filling smooth and indulgent.
Mozzarella: melty goodness that pulls and adds gooey comfort.
Parmesan: nutty tang that cuts through the creaminess a bit.
Garlic: punchy aroma that wakes up the whole filling.
Olive oil: light cooking fat that gives a subtle fruitiness.
Butter: a little richness and browning for extra savory depth.
Egg wash: glossy finish that helps the bacon stick and brown.
Kosher salt: brings out savory notes, don’t be shy.
Black pepper: mild heat and peppery kick throughout each bite.
Thyme: earthy herb that adds warmth and a herbaceous touch.
Red pepper flakes: optional heat if you want a little kick.
Toothpicks or twine: practical helpers that keep everything neatly together.

Ingredient Quantities

2 pork tenderloins, about 1 to 1 1/4 lb each (total 2 to 2 1/2 lb)

8 to 10 slices bacon (thin to medium sliced)

5 oz fresh baby spinach (about 4 cups loosely packed)

4 oz cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp butter

1 large egg, beaten (for egg wash)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp dried thyme (or 1 tbsp fresh chopped thyme)

1/4 tsp red pepper flakes, optional

Toothpicks or kitchen twine, for securing the bacon, optional

How to Make this

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1. Preheat oven to 400F and line a rimmed baking sheet with foil or parchment for easy cleanup.

2. Butterfly each pork tenderloin by slicing lengthwise almost to the other side, then open like a book; press with plastic wrap and gently pound to an even 1/2 inch thickness. Pat dry and season both sides with 1 tsp kosher salt, 1 tsp pepper, and 1 tsp dried thyme (or chopped fresh).

3. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds, then add 5 oz baby spinach and cook until wilted. Drain any excess liquid and cool slightly.

4. In a bowl mix the cooked spinach with 4 oz softened cream cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1/4 tsp red pepper flakes if using. Taste and adjust salt or pepper.

5. Divide the filling between the two tenderloins and spread it evenly over the butterflied pork, leaving a small border. Roll each pork tightly around the filling and secure the seam with toothpicks or kitchen twine.

6. Lay 4 to 5 bacon slices across each rolled tenderloin, slightly overlapping, so the bacon covers the roll from end to end; tuck ends under or secure with toothpicks/twine as needed. If your bacon is thick, you can partially cook slices 2 to 3 minutes per side first so they crisp up in the oven faster.

7. Brush the outside of each bacon wrapped roll with the beaten egg for a glossy finish and extra browning. Place rolls seam side down on the prepared baking sheet.

8. Roast in the preheated oven for about 25 to 35 minutes until bacon is browned and an instant read thermometer inserted into the center of the pork reads 145F. If bacon is browning too fast, tent loosely with foil.

9. Optional quick crisp: for extra crispy bacon, place under the broiler 1 to 2 minutes watching closely so it does not burn.

10. Remove from oven and let rest 10 minutes before slicing into medallions. Serve warm, spoon any pan juices over slices.

Equipment Needed

1. Rimmed baking sheet + foil or parchment for easy cleanup
2. Sharp chef knife and sturdy cutting board
3. Plastic wrap and a meat mallet or rolling pin to pound the pork thin
4. Large skillet (preferably ovenproof) for wilting spinach
5. Mixing bowl and a spoon or rubber spatula to combine the filling
6. Pastry brush or small spoon for the egg wash
7. Tongs for handling the rolls and bacon
8. Toothpicks or kitchen twine to secure the seams and bacon
9. Instant read thermometer to check the pork reaches 145F
10. Measuring spoons and a small measuring cup for oils, cheese, and seasonings

These are the basics you really need. You can skip the meat mallet if you’re careful with a rolling pin, and a nonstick skillet works fine too.

FAQ

Q: How do I butterfly and stuff the pork tenderloin without it falling apart?

A: Slice the tenderloin almost all the way through lengthwise, then open it like a book. If it’s uneven, pound it gently with a meat mallet between plastic wrap to about 1/2 inch thick. Spread the cream cheese mixture, add spinach, roll tight from the long side and tuck ends under. Chill 15 minutes before wrapping with bacon so it firms up and holds shape.

Q: Can I use frozen spinach or a different cheese?

A: Yes. If using frozen spinach thaw it fully and squeeze out as much water as you can or the filling gets soggy. Swap mozzarella for provolone or Monterey Jack, and Parmesan for Pecorino if you like. Just keep the total cheese amount similar so texture stays creamy.

Q: How long should I cook it and how do I know when it’s done?

A: Roast at 400 F for about 25 to 35 minutes depending on thickness, until internal temp is 145 F in the center. If bacon isn’t crisp, pop it under the broiler for 1 to 3 minutes while watching closely. Let rest 5 to 10 minutes before slicing so juices redistribute.

Q: My bacon slips off or unwraps while cooking. Any tricks to keep it in place?

A: Use toothpicks or kitchen twine to secure the bacon, and start bacon seams facing down on the pan so they seal against the surface. Chill the wrapped roll before cooking and brush with beaten egg so the bacon sticks better.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble, wrap in plastic, and refrigerate up to 24 hours. For freezing, assemble but don’t cook, wrap tightly and freeze up to 2 months. Thaw in fridge overnight before baking. If it’s frozen, let it thaw fully so temp cooks evenly.

Q: Any tips for preventing a soggy bottom or greasy pan?

A: Elevate the tenderloin on a wire rack set over a rimmed baking sheet so fat drains away. Line the pan with foil for easier cleanup. Spoon off excess bacon fat mid roast if there’s a lot, but leave some for flavor.

Bacon Wrapped Stuffed Pork Tenderloin With Spinach & Cheese Recipe Substitutions and Variations

Bacon: try prosciutto or pancetta for a fancier taste, or turkey bacon if you want less fat. Prosciutto will crisp quick so watch it.
Cream cheese: swap with ricotta for a lighter, slightly grainier fill, or use goat cheese for tangy richness. If you want ultra smooth, mascarpone works too.
Fresh baby spinach: chopped kale or Swiss chard stand up better to heat and give more texture, or use frozen chopped spinach (thaw and squeeze out extra water).
Mozzarella / Parmesan cheeses: substitute shredded provolone or fontina for the mozzarella, and swap Pecorino Romano for Parmesan if you like sharper flavor.

Pro Tips

1. Slice and pound the pork as even as you can so it cooks the same through. If one end is thicker than the other you’ll end up with overcooked slices and undercooked ones, so take the extra 2 minutes to shimmy it under plastic wrap and tap it out nice and flat.

2. Squeeze the spinach well after cooking. Any leftover water will make the filling runny and the roll wont hold together. Use a clean kitchen towel or paper towels and press out as much moisture as you can before mixing with the cheeses.

3. Partially cook thin bacon only when you need it to crisp faster in the oven. For thick bacon do a quick 2 to 3 minute sear in a skillet first so it renders fat and wont still be floppy after the pork hits 145F. If the bacon is browning too fast in the oven tent with foil, but remove it for the last minute under the broiler if you want extra crisp.

4. Let it rest at least 10 minutes after you pull it from the oven. The internal temp will carryover a few degrees and juices redistribute, making slicing neater and juicier. If you try to rush and slice hot, the filling will ooze everywhere and the slices look messy.

Bacon Wrapped Stuffed Pork Tenderloin With Spinach & Cheese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a crispy bacon wrapped, creamy spinach Rolled Pork that stayed shockingly juicy and looks like a dinner showstopper you can actually pull off.

Servings

servings

Calories

462

kcal

Equipment: 1. Rimmed baking sheet + foil or parchment for easy cleanup
2. Sharp chef knife and sturdy cutting board
3. Plastic wrap and a meat mallet or rolling pin to pound the pork thin
4. Large skillet (preferably ovenproof) for wilting spinach
5. Mixing bowl and a spoon or rubber spatula to combine the filling
6. Pastry brush or small spoon for the egg wash
7. Tongs for handling the rolls and bacon
8. Toothpicks or kitchen twine to secure the seams and bacon
9. Instant read thermometer to check the pork reaches 145F
10. Measuring spoons and a small measuring cup for oils, cheese, and seasonings

These are the basics you really need. You can skip the meat mallet if you’re careful with a rolling pin, and a nonstick skillet works fine too.

Ingredients

2 pork tenderloins, about 1 to 1 1/4 lb each (total 2 to 2 1/2 lb)
8 to 10 slices bacon (thin to medium sliced)
5 oz fresh baby spinach (about 4 cups loosely packed)
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
1 large egg, beaten (for egg wash)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh chopped thyme)
1/4 tsp red pepper flakes, optional
Toothpicks or kitchen twine, for securing the bacon, optional

Directions

Preheat oven to 400F and line a rimmed baking sheet with foil or parchment for easy cleanup.
Butterfly each pork tenderloin by slicing lengthwise almost to the other side, then open like a book; press with plastic wrap and gently pound to an even 1/2 inch thickness. Pat dry and season both sides with 1 tsp kosher salt, 1 tsp pepper, and 1 tsp dried thyme (or chopped fresh).
Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds, then add 5 oz baby spinach and cook until wilted. Drain any excess liquid and cool slightly.
In a bowl mix the cooked spinach with 4 oz softened cream cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1/4 tsp red pepper flakes if using. Taste and adjust salt or pepper.
Divide the filling between the two tenderloins and spread it evenly over the butterflied pork, leaving a small border. Roll each pork tightly around the filling and secure the seam with toothpicks or kitchen twine.
Lay 4 to 5 bacon slices across each rolled tenderloin, slightly overlapping, so the bacon covers the roll from end to end; tuck ends under or secure with toothpicks/twine as needed. If your bacon is thick, you can partially cook slices 2 to 3 minutes per side first so they crisp up in the oven faster.
Brush the outside of each bacon wrapped roll with the beaten egg for a glossy finish and extra browning. Place rolls seam side down on the prepared baking sheet.
Roast in the preheated oven for about 25 to 35 minutes until bacon is browned and an instant read thermometer inserted into the center of the pork reads 145F. If bacon is browning too fast, tent loosely with foil.
Optional quick crisp: for extra crispy bacon, place under the broiler 1 to 2 minutes watching closely so it does not burn.
Remove from oven and let rest 10 minutes before slicing into medallions. Serve warm, spoon any pan juices over slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.