Ricotta Stuffed Pork Tenderloin
OK, So I know that the above is not the most flattering picture BUT don't let it fool ya! It is the best tasting stuff since I don't know what! LOL
Ingredients are as follows:
Big tub of Ricotta Cheese
Dried Chopped onion
salt and pepper
pre cooked or raw bacon
shredded cheese (any kind you like, i use the mexi blend)
Now, this is pretty simple to make. Even simpler if you buy the pre-cooked bacon. Fist off you start by pre-heating your oven to 400*, rinsing your tenderloin and letting it drip dry. After the excess water has gone, you place it in your pan! After placing in pan, split from one end to the other as pictured below. You can also trim any fat off of yous as I did , before you place in your pan.
Next, You will need to mix up your Ricotta mix. All I do is mix it to my personal taste. I add the chopped dried onion, garlic, salt, pepper and a handful of shredded cheese. After you have mixed it to taste, it should look like the picture below. Not much different from the starting look of the Ricotta but much tastier!!
By now, your oven should be pre heated and ready to go! You will spoon the Ricotta mix into the split of the tenderloin. making sure to pack it down as you go. you will wither have the perfect amount or it will look like a heap of Ricotta is in the center of the tenderloin. Either way its just fine. I always have it heaped up in the center. It will cook down and ooze out as you are cooking. And that's OK.
After you place the cheese mix in the tenderloin, you will have to choose your preference 9 cooked or raw bacon) if you used the pre cooked bacon, you will wait until the tenderloin is done to place the bacon on top and cook for an additional 10 minutes or so until the bacon gets brown and crispy. If you use raw bacon you will wrap the tenderloin in it before placing it in the oven. I do both ways but this time I decided to use raw bacon and show you how to wrap it before cooking
Now, you have all the deliciousness wrapped ans ready for cooking. Here's the fun part. WAITING! I almost NEVER time my food when I am cooking it, and in this case I never do! I'm a test cook as I like to call myself. i eyeball my food and cut into it to judge if it is done. If i had to estimate, I would say I cook this anywhere from 45 minutes to 1 hour. just depending on how big the tenderloin is. PLEASE do not throw this in the oven for 45 minutes and assume it is done. 140*-160* is what I have found to be the preferred internal temp when done medium well. ( again not fully sure, I googled those results you should double check this yourself)
Hope you enjoy, please feel free to comment with questions, or your experience!