Spinach Stuffed Tenderloin

INGREDIENTS 2 lb Pork Tenderloin 4 cups Fresh Baby spinach ½ lb Bacon…chopped 8 oz Mushrooms…chopped 1 medium Onion…chopped 2 tbs Fresh Rosemary 1 tbs Fresh Thyme 2 Cloves Garlic…minced Salt and Pepper to taste PREHEAT 400 In a large skillet, cook bacon until crisp and remove from pan with slotted spoon. Remove all but 2 tbs of bacon fat from pan, and reserve for later. Add mushrooms and onions with garlic, rosemary, thyme, salt and pepper. Saute until onions are translucent and mushrooms are dark. Add spinach to pan and continue to cook until spinach is wilted. Stir in bacon, remove from heat and set aside. Butterfly and pound the tenderloins until a half inch thick. Season with salt and pepper, and spread the spinach mixture evenly over tenderloins. Roll the tenderloin, and secure with toothpicks. Brush the top of tenderloins with reserved bacon fat and season with salt and pepper. Roast for 30-40 minutes or until internal temp reaches 145. Cover loosely with foil and let rest 5 minutes before serving.

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