10 crimini mushrooms, diced
½ tsp. dried thyme
½ tsp. garlic powder
½ tsp. dried sage
½ tsp. black pepper
½ tsp. kosher salt
2 cups fresh spinach
1 tsp. Dijon mustard
6-8 slices cooked bacon
3 Tbsp. extra virgin olive oil
* I used two pork tenderloins, since one didn't seem like enough for four people. It turns out we barely cut into the second loin. On the flip side, I have leftovers for one night this week.!
1. Cook the bacon, let drain and crumble into small pieces
2. Dice the mushrooms
3. Butterfly the tenderloin and cover with plastic wrap; pound with the flat edge of a mallet
4. Pre-heat oven to 350 degrees
5. Heat 1 Tbsp. olive oil in a skillet over medium heat. Cook mushrooms, thyme, garlic, sage, pepper and salt in the oil until the liquid has evaporated and the mushrooms are softened; approximately 5-10 minutes.
6. Add spinach and cook until wilted; approximately 5 minutes. Stir in mustard and bacon bits, and remove from heat.
7. Spread the mixture on top of the butterflied tenderloin; leaving a ½ border on all sides. Tightly roll the tenderloin around the filling and tie together with kitchen string.
8. Heat 2 Tbsp. olive oil in a skillet and place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer to a a 9x13 inch casserole dish.
9. Bake in a pre-heated oven until internal temp is 160 degrees; approximately 25-30 minutes.