Stuffed Pork

Ingredients

• 0.5 cup asiago shredded
• 0.5 pound peppered bacon strips 
• 6 servings frank's garlic pesto spread 
• 1 cup basil leaves fresh
• 6 servings salt and ground pepper black
• 6 servings olive oil to taste
• 6  pork tenderloins 
• 1 cup spinach leaves fresh

Equipment

• grill
• wooden skewers

Directions

1. Preheat a grill on low heat.
2. Butterfly tenderloin, rub with olive oil, and spread with garlic pesto.
3. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
4. Grill for 35 to 40 minutes on low heat.
5. Let rest for 5 to 10 minutes.
6. Top with more cheese and serve immediately.