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Herb & garlic cream cheese and bacon stuffed pork tenderloin

March 5, 2016

I love pork tenderloin and there are so many different way you can cook it up! This Herb and Garlic cream cheese stuffed tenderloin is amazing..bursting with different seasonings and the cream cheese & bacon filling finishes it off and makes for a delicious meal. Makes 4 servings at 4 smart points each.

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Herb & garlic cream cheese and bacon stuffed pork tenderloin
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
4sp or 4pp per 4oz serving
Ingredients
  • 1lb raw pork tenderloin
  • ¼ cup light cream cheese, softened
  • 2 slices low point bacon (I used Market pantry center cut from Target, 2 slices is 1sp)
  • 1 glove of garlic, diced
  • 1 tsp natural herb seasoning (or similar)
  • Juice from ½ lemon
  • ½ tsp rosemary
  • ½ tsp sage
  • ½ tsp oregano
  • ½ tsp natural herb seasoning
  • Dash of salt & pepper
Instructions
  1. Cook your bacon slices and drain, chop up into small piece.
  2. Preheat oven to 350F.
  3. In a small bowl mix your cream cheese, bacon pieces, garlic and 1 tsp herb seasonings.
  4. Using a sharp knife cut open your pork tenderloin.
  5. Spread your cream cheese mixture into the middle of the pork, close your tenderloin and seal with either toothpicks or meat rope.
  6. Use a brush and brush on your fresh lemon juice. In a small bag mix your rosemary, sage, oregano and herb seasonings, add in a dash of salt & pepper. Shake up and sprinkle over your pork loin covering as much as you can.
  7. Spray a piece of foil with some cooking spray and lay tenderloin in foil, wrap so pork is sealed in foil. Place on a baking sheet.
  8. Bake in oven for approx 40 minutes. Cut into 1oz pieces. Serves 4-4oz servings
  9. Nutritional info per serving.. Calories 172...Fat 5.5g..Saturated fat 2.7g...Carbs 1g...Fiber 0g...Sugars 1g...Protein 26g

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2 Comments

  • Avatar
    Reply Marie April 23, 2018 at 10:55 am

    What is natural herb seasoning exactly?

    • Drizzle
      Reply Drizzle April 24, 2018 at 12:44 pm

      That was the name of the seasoning I used at the time, but any italian seasoning will work just fine

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