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Pork tenderloin:
In a skillet, prepare the stuffing by first sautéing the onions, spinach and green onions.
In a bowl, combine onions, spinach, green onions, chopped parsley, egg yolk and crumbled Feta. Mix well.
Cut tenderloins lengthwise about ¾ through but not all the way.
Divide the stuffing between the 2 pork tenderloins and close, pressing firmly.
Roll each tenderloin in 6 slices of bacon, using toothpicks to hold in place.
Heat barbecue to high, then add pork.
Reduce heat to medium-high and cook for 30 minutes, turning occasionally.
Remove from grill, wrap in aluminum foil and let stand for 10 minutes before slicing.
Orzo salad:
Cook orzo according to manufacturer’s instructions, then drain.
While still hot, combine pasta with tomatoes, green onions and olives.
Drizzle with lemon juice and olive oil.
Salt and pepper to taste.
Slice each pork tenderloin into 6 medallions.
Serve with orzo salad.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.