PORK TENDERLOIN SPINACH AND BACON STUFFED

By gaster16

Ingredients

• 1/2 cup finely chopped onion
• 1 clove garlic minced
• Vegetable cooking spray
• 1 cup sliced fresh mushrooms
• 1 (10 oz. package) frozen chopped spinach, thawed and drained
• 4 slices bacon, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 - 3/4 lb. pork tenderloin trimmed
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/4 teaspoon salt
• Vegetable cooking spray
• 1/2 cup Chablis or other dry white wine

Preparation

Step 1

Cook onion and garlic in a large nonstick skillet coated with cooking spray over medium heat, stirring constantly, until tender. Add mushrooms, cook stirring constantly, 3 minutes. Stir in spinach and next 4 ingredients, set aside. Slice each tenderloin lengthwise down center, cutting to but not through bottom. Place between sheets of heavy duty plastic wrap, pound into a 12x8" rectangle. Spoon half of spinach mixture over one tenderloin, spread to within 1/2 inch of sides. Roll tenderloin, jelly roll fashion, starting with short side. Tie with heavy string at 1-1/2" intervals. Repeat procedure with remaining tenderloin and spinach mixture. Combine mustard and next five ingredients, spread evenly over tenderloin. Place seam side down in a shallow baking pan coated with cooking spray. Add wine to pan. Bake at 325 degree oven for 45 minutes. Let stand 10 minutes, remove strings. Cut into 1/2" slices.