Stuffed pork tenderloin roulade

Ingredients

• 1 kg Pork tenderloin
• 300 g Spinach, squeezed of any liquid
• 100 g Parmesan
• 8 slice Bacon
• 1 pcs Yellow bell pepper,thinly sliced
• 120 g Feta, shredded
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. Prepare grill to medium heat.
2. Slice tenderloin lengthwise, cutting into - but not through - the other side.
3. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1.5-cm thickness using a meat mallet or heavy skillet.
4. Sprinkle spinach leaves, bell pepper, cheese, and parmesan on tenderloin. Roll up, starting with long side; secure pork at 2.5-cm intervals with twine.
5. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork on grill rack oiled with olive oil.
6. Grill for 35 minutes, then grill for 13 minutes more, turning the roulade.
7. When meat is well done, remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.