Spinach and Bacon Stuffed Pork Tenderloin13 sept. 2012
1 yellow onion, finely chopped
3 clove garlic, minced
1 tablespoon coconut oil
4 full cups spinach
4 slices bacon, cooked and crumbled
1 tablespoon Dijon mustard
Salt and black pepper to taste
1 (3/4 pound) pork tenderloin, trimmed
For the glaze:
2 tablespoons Dijon mustard
2 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon pepper
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. FLatten to 1/4-in. thickness; set aside.
- Heat coconut in oil in a small skillet over medium-high heat. Add onion and garlic, stirring constantly until onions are tender.
- Stir in the spinach, bacon, one tablespoon Dijon mustard, salt and black pepper; set aside.
- Spoon spinach/bacon mixture over open tenderloin, up to 1/2 inch from the edges. Roll, starting with the short side. Tie off with strong string at 1 1/2 inch intervals. Place seam side down in a shallow pan coated with cooking spray.
- Combine the glaze ingredients, mix well. Spread evenly over tenderloin.
- Bake at 350 degrees F for 45 minutes or 145 deg internal meat temp.
- Remove from oven, let the tenderloin rest for 10 minutes before slicing.