Stuffed Pork Tenderloin (Print Version)

# Ingredients:

01 - 1½ pound pork tenderloin, butterflied and pounded thin.
02 - 4 slices bacon, diced.
03 - 2 cloves garlic, minced.
04 - 1 small shallot, minced.
05 - 8 ounces mushrooms, minced.
06 - 5 ounces spinach.
07 - 1 tablespoon extra virgin olive oil.
08 - Kosher salt and freshly ground pepper.

# Instructions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Cook bacon until crisp, add shallots and garlic. Add mushrooms until tender, then spinach until wilted.
03 - Butterfly tenderloin to ½ inch thick, pound between plastic wrap to even thickness.
04 - Add filling to flattened pork, roll carefully and secure with toothpicks. Place on baking sheet, rub with oil and season.
05 - Roast 25-35 minutes until 145-150°F internal temperature. Rest covered 10 minutes before slicing.

# Notes:

01 - Simple but impressive holiday dish.
02 - Place toothpick side down when cooking.
03 - Must rest before slicing.

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