Spinach and Bacon Stuffed Pork Tenderloin – from Jennifer

1/2 c finely chopped onion
1 clove garlic minced
Cooking spray
1 c sliced fresh mushrooms
10 oz frozen spinach, thawed and drained
4 slices bacon, cooked and crumbled
1 T Dijon mustard
1/4 t salt
1/4 t pepper
2 (3/4 lb.) pork tenderloins trimmed
2 T Dijon mustard
2 t dried rosemary, crushed
1 t dried oregano
1 t dried thyme
1 t pepper
1/4 t salt
1/2 cup Chablis

Cook onion and garlic in a pan sprayed with cooking spray, over medium heat, stirring constantly, until onions are tender.   Add mushrooms and cook, stirring constantly, 3 minutes. Stir in spinach and next 4 ingredients.  Set aside.

Slice each tenderloin down the center, lengthwise.  Cut almost to, but not through the back side.  Cover with plastic wrap and pound into a 12"x8" rectangle.

Spoon 1/2 of spinach mixture over tenderloin up to 1/2" of edges. Roll jellyroll style, starting with the short side.  Tie with strong string @ 1 1/2" intervals.  Repeat with second tenderloin.

Combine 2 T mustard and next 5 ingredients; spread evenly over both tenderloins.  Place seam side down in a shallow pan coated with cooking spray.  Add wine.

Bake at 350 for 45 minutes. Let stand 10 minutes, cut strings before slicing

Maybe 15-20 grams for the whole batch….excellent for leftovers!