Greek Stuffed Tenderloin

Description
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 10 lb pork tenderloin
 * 1 lb feta cheese
 * 8 slices of bacon, precooked and crumbled
 * 2 tablespoons olive oil
 * 3 tablespoons basil
 * 16 ounces of diced tomatoes, drained (reserve liquid)

Directions

 * 1) Slice tenderloin into a rectangular sheet.
 * 2) In a mixing bowl, combine feta cheese, bacon, olive oil, basil, and tomatoes. Mix together by hand.
 * 3) Place this mixture in a line on one edge of the tenderloin. Roll it from that side and tie it closed with baker’s twine.
 * 4) Place in a hotel pan and pour the liquid from the tomatoes over it. Bake at 375°F until internal temperature of meat reaches 165°F.
 * 5) Slice into medallions for serving.