Directions

Bacon-Wrapped Stuffed Pork Tenderloin

1. Preheat oven to 375 degrees F.
2. Use a sharp knife to remove silver skin and excess fat from pork tenderloin.
3. Butterfly pork tenderloin by cutting lengthwise, making sure not to cut all the way through the meat.
4. Add another slit on each side of the opened pork tenderloin, again making sure not to cut all the way through.
5. Pound pork with a meat mallet and flatten to about ½-inch thick.
6. In a medium-sized bowl, add cream cheese, spinach, sun-dried tomatoes, green onions and Gorgonzola cheese. Add salt and pepper to taste.
7. Spread the mixture evenly over the pork tenderloin, keeping at least an inch without filling around the perimeter.
8. Tightly roll up tenderloin, starting from one side and moving to the other.
9. Rub Dijon mustard over the rolled-up tenderloin and season with a dash of salt and pepper.
10. Cut bacon strips in half and lay them on a cutting board, slightly overlaying each piece.
11. Place tenderloin over the bacon and roll the tenderloin with the bacon to completely cover the tenderloin. Secure with baker’s twine.
12. Place tenderloin on a cooling rack on a baking sheet.
13. Cover with foil and bake for 20 minutes.
14. Remove foil and bake for another 20 minutes or until internal temperature is 145 degrees F.
15. Broil tenderloin if needed to crisp bacon.
16. Let rest for 10 to 15 minutes before slicing.

Corn & Treasure Cave Blue Cheese Salad

1. Boil corn for 5 to 7 minutes or until cooked.
2. Let corn completely cool and cut the kernels off the cob.
3. In a large bowl add all ingredients and mix together. If you are making the salad ahead of time, leave out blue cheese and add just before serving.