Spinach Stuffed, Bacon Wrapped Pork Tenderloin with Bourbon BBQ Sauce

There are few things we love more than BACON, PORK and BBQ SAUCE. This dish brings them all together in one recipe that celebrates the American South like few others.

Chef Jenny who hosts all of our Southern Cooking Classes like Buttermilk Fried Chicken - created this dish using organic and certified humane bacon and pork tenderloin from duBreton, and the results are incredible! Fast, easy and super impressive. Skype her into your kitchen with one of our cooking classes and learn the secrets to more great dishes like these!

Spinach Stuffed, Bacon Wrapped Pork Tenderloin with Bourbon BBQ Sauce

Yield : 4 Servings


1 duBreton Organic Pork Tenderloin

8-10 slices of duBreton Organic Smoked Bacon

1/2 pound fresh baby spinach

5 plump garlic cloves, minced

2 tablespoons olive oil

2 tablespoons Dijon mustard

salt & pepper to taste

For the Bourbon BBQ Sauce:

2 tablespoons Bourbon

1 cup ketchup

1 cup cider vinegar

1/4 cup packed light brown sugar

1/4 molasses

2 tablespoons Hoisin sauce

1 teaspoon onion powder

1/2 teaspoon kosher salt (less if using table salt)


Pre-heat oven to 400º.

Sauté garlic in olive oil until just fragrant then add in spinach. Turn so that the garlic is on top of the spinach. Cover and cook just until spinach wilts, about 3-5 minutes. Season to taste with salt, remove and allow to cool.

Make a deep slice down the length of the tenderloin, making sure you don’t cut all the way through the meat. Open the tenderloin like a book, place in between two pieces of plastic wrap and pound the meat either with a mallet or a rolling pin until the meat is one thickness, about 1” thick.

Brush meat with Dijon then season lightly with salt and pepper. Spread the spinach in the middle of the tenderloin and roll up.

Lay bacon slices just barely overlapping then lay the prepared tenderloin in the middle of the bacon slices. Bring bacon slices up and around the stuffed tenderloin, securing with toothpicks.

Place on a rimmed baking tray seam-side down and roast for 20-25 minutes.

Now prepare the Bourbon sauce: Whisk everything together in a small saucepan and set over medium heat. Bring to a simmer and cook for 5 minutes.

As soon as it comes out of the oven, brush with Bourbon sauce. Reserve some sauce to drizzle on-top while serving.



Buttermilk Fried Chicken Cooking Class

Skype Chef Jenny into your home kitchen for a private cooking class! Learn how to make traditional southern classics - like our Buttermilk Fried Chicken Cooking Class. You'll make this iconic dish, plus Mac-n-Cheese and Succotash. When you're done, say goodbye to your private chef and enjoy an epic Southern meal.

Check out the Buttermilk Fried Chicken Cooking Class >

Southern Appetizers Cooking Class

Few people entertain like Southerners. Learn some of their best dishes and never worry about what to make for a party again! Skype Chef Jenny from the Carolinas into your home kitchen. She'll teach you Pimento Cheese, Blue Crab Dip, Fried Pickles and more Southern Classics! By the end of your class, you'll have made four iconic dishes together!

Check out the Southern Appetizers Cooking Class >

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