FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 3 C. fresh arugula
• 1/2 C. herbed chevre cheese
• 2 pork tenderloins
• 4 strips bacon

LET'S COOK

Heat the oil in a saute pan, add the arugula, season with a pinch of salt and pepper and cook, tossing frequently, just until it’s wilted. Turn off the heat and stir in the herbed chevre. Set it aside.

Next, lay out the pork tenderloins and butterfly them from end to end. Season a bit with salt and pepper. Divide the chevre mix between the two pieces of pork, then spread the mix from end to end in the very center. Close up the pork, enclosing the chevre mix.

Lay out the bacon and stretch it, pressing and pushing it as you go. Wrap the pork tenders with two strips of bacon each. Secure on either end with toothpicks.

Grill the pork, laying it on it’s side so the open end is not facing down. Cook about 10 minutes per side on a medium high flame. Time depends on your flame and your grill height from the fire. Stay with the items, don’t cover and venture away. When it’s done, remove to a cutting board and allow to sit for at least 5 minutes before slic-ing. Then, remove the toothpick, slice and serve.

MORE IDEAS:

You can substitute baby spinach for the arugula with excellent results.