This impressive pork tenderloin is butterflied, stuffed with two different kinds of cheeses and fresh spinach, and then wrapped in a bacon weave and cooked on the Traeger grill.
Start by butterflying the tenderloin and laying it flattened out onto a cutting board or other flat surface.
In the middle of the tenderloin, stack your spinach leaves flat on top of each other the whole length of the tenderloin.
Next place chunks of the cheeses next to and on top of the spinach.
Start to roll up the tenderloin on one side until it wraps up all the spinach and cheese inside. All of the spinach and cheese should be covered and inside of the rolled up tenderloin.
Combine all the ingredients of the rub together, mix them up well and apply them to the outside of the tenderloin evenly.
Start to wrap the bacon in a lattice around the outside of the tenderloin until it is completely covered. Make sure the ends of the bacon are all on the side of the tenderloin that will be placed downward to the cooking surface.
Place your tenderloin in the center of the rack and let cook for approximately one hour, or until the meat is at least 145°F.
Pull the tenderloin from the grill after it has finished cooking and let rest for 8-10 minutes before cutting into it.
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