Ingredients:

10 bacon strips
1 pork tenderloin (we made 3, two without bacon)
1/4 tsp pepper
1/3 cup prepared pesto
1 cup fresh baby spinach
2 cucumbers (salad)
2 tomatoes (salad)
4 tbsp olive oil
3 tbsp red wine vinegar

Steps:

1) Preheat oven to 425°F. Arrange bacon strips lengthwise in a foil-lined pan, overlapping slightly.
2) Cut tenderloin lengthwise through the center. Open tenderloin flat; pound with a meat mallet to 1/2-in thickness. Place tenderloin on center of bacon.
3) Sprinkle pepper over pork.
4) Spread with pesto; layer with spinach (optional: add shredded cheese).
5) Close tenderloin; wrap with bacon, secure ends with toothpicks.
6) In a skillet, sear all sides on high-heat, about 8 minutes. Return to baking pan; roast in oven until a thermometer reads 71°C / 160°F, 17-20 minutes.
7) Let stand 5 minutes before slicing.
8) Cucumber-tomato salad: slice up cucumbers and tomatoes, sprinkle oregano, salt, pepper, olive oil (4 tbsp) & red wine vinegar (3 tbsp) and mix.