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
cooking spray

For the glaze:
2 tablespoons Dijon mustard
2 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon pepper


  1. 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.
  2. Heat coconut in oil in a small skillet over medium-high heat. Add onion and garlic, stirring constantly until onions are tender.
  3. Stir in the spinach, bacon, one tablespoon Dijon mustard, salt and black pepper; set aside.
  4. 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.
  5. Combine the glaze ingredients, mix well. Spread evenly over tenderloin.
  6. Bake at 350 degrees F for 45 minutes or 145 deg internal meat temp.
  7. Remove from oven, let the tenderloin rest for 10 minutes before slicing.
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