Pork Loin Stuffed with Bacon Wrap

A delicious old family recipe that I really love.

Ingredients

1 pound Omega-3 Pork Tenderloin (trimmed of fat if any)
12 to 16 Omega-3 Pork bacon slices (enough to wrap entire pork loin)
1 Tbsp. grass fed butter
1 Tbsp. macadamia nut oil
1 small onion diced very small
12 ounces mushrooms coarsely chopped
2 cloves of garlic minced
1 tsp thyme chopped
Salt and pepper to taste
10 ounces spinach coarsely chopped

Preparation

Preheat oven 400° F

The filling:
1. In skillet melt oil over medium heat. Cook onions and mushrooms until mushrooms released liquids and the liquid evaporates—about 10 to 15 minutes. Add garlic and thyme cook for one minute. Add salt and pepper to taste.
2. Add spinach and cook until wilted and the water from the spinach has evaporated—about three to five minutes and then set aside.

The tenderloin:
1. Cut tenderloin lengthwise almost all the way through leaving about a half inch. Fold open and pound tenderloin flat to a thickness of about a half-inch.
2. Spread filling over tenderloin (leave half inch open on ends) and role the tenderloin up. Spread bacon on parchment paper and place tenderloin seam side down and wrap ends of bacon around tenderloin. (You may want to use a string to tie the tenderloin closed).
3. Place the tenderloin on a baking sheet with the seam down and bake in the preheated oven at 400° F for about 40 minutes (155° to 160° internal meat temperature). If bacon is not yet crisp turn on the broiler until it is.
4. Remove from oven and let stand for 10 minutes.

Serve with your favorite veggie and salad.

Submitted by Sandra Slanker