A savory pork tenderloin stuffed with a creamy, cheesy, herby filling with sun-dried tomatoes and artichoke hearts, then wrapped in thick-cut bacon and roasted to perfection.
Carefully fillet open the tenderloin until it is completely flat and about ½” – ¼” thick. Place filling in the center and roll up (use enough filling so the ends of the tenderloin touch, not overlapping). Season with The BBQ Blend. Wrap in Thick Cut Bacon (seal up the ends to prevent a blowout). Into the oven on 300f for about 1.5 hours, or until 145 internal. Bump up the oven to 450f for about 10mins to crisp up the bacon, ending at around 150 internal. Brush with Roasted Garlic BBQ Sauce and back in at 350f for 10 mins to tack up. Tent with foil and rest for 20 mins, slice and enjoy!
