It appears pork seems to be a strong subject this week. So tonight I took a little ride on the other white meat train as well.....and that sounds weird.
So I made a bacon weave and spread a chile sauce over it, spread open a pork tenderloin, topped it with fontina cheese, then sauteed onions, poblano pepper and some spinach.
After rolling it up I added some more of the chile sauce.
Just a finishing pick as it was resting.
Since those pork tenderloin packages come with two, I bacon wrapped its friend along with some dijon mustard and a pork seasoning, then topped it with a chimichurri sauce. For the sides, your standard sauteed mushrooms in a wine reduction butter sauce with a hit of parmesan cheese at the end, and some sauteed asparagus.