Cream Cheese Stuffed Pork Tenderloin with Bacon
Pork tenderloin stuffed with herb and garlic cream cheese and bacon, rubbed with rosemary, sage and oregano and roasted in foil. 2 WW Points per serving.
Servings: 4
Ingredients
- 1 lb raw pork tenderloin
- 1/4 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 1/2 lemon
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1/2 tsp oregano
- 1/2 tsp natural herb seasoning
- Dash of salt & pepper
Instructions
- Cook your bacon slices and drain, chop up into small piece.
- Preheat oven to 350F.
- In a small bowl mix your cream cheese, bacon pieces, garlic and 1 tsp herb seasonings.
- Using a sharp knife cut open your pork tenderloin.
- Spread your cream cheese mixture into the middle of the pork, close your tenderloin and seal with either toothpicks or meat rope.
- 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.
- 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.
- Bake in oven for approx 40 minutes. Cut into 1oz pieces. Serves 4-4oz servings