Ingredients
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1/4
-
1
-
3
-
1
-
1
-
1
-
1/4
-
1/8
-
1
-
-
-
-
-
-
Directions
Steps
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1
Done
|
In a Large Skillet, Melt Butter Over Medium Hear. Add Onion and Garlic; Cook 5 Minutes, Stirring Frequently, or Until Tender. Stir in Spinach; Cook 3 Minutes. Add Bacon, Parmesan, Salt, and Pepper. Stirring Until Cheese Is Melted; Set Aside. Butterfly Tenderloin by Making a Lengthwise Cut Down Center of 1 Flat Side, Cutting to Within 1/2 Inch of Other Side. from Bottom of Cut, Slice Horizontally to 1/2 Inch from Left Side; Repeat Procedure on Right Side. Open Tenderloin, and Place Between 2 Sheets of Heavy-Duty Plastic Wrap; Flatten T 1/2 Inch Thickness, Using a Meat Mallet or Rolling Pin. |
|
2
Done
|
Spread Spinach Mixture Over Tenderloin, Leaving a 1/2 Inch Border. Roll-Up Tenderloin, Jellyroll Fashion, Starting With Long Side. Tie Tenderloin, at 2 Inch Intervals With Heavy String. Preheat Over to 475. |
|
3
Done
|
Place Tenderloin on a Lightly Greased Rack in a Shallow Roasting Pan. Bake 20 Minutes. Reduce Heat to 325; Cover, and Bake 30 - 40 Minutes, or Until a Thermometer Inserted in Thickest Portion Registers 155. Let Stand 10 Minutes Before Slicing. |
