INGREDIENTS
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1 1 1/2 pound pork tenderloin (silverskin removed)
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2 slices thick cut bacon (diced)
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4 oz cream cheese (softened)
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3 oz manchego cheese (grated)
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1/2 cup baby spinach leaves
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1 large red onion (cut into rings)
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2 Tablespoons butter
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2 Tablespoons balsamic vinegar
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1-2 Tablespoons Grill Mates Mesquite Seasoning