Stuffed Pork Tenderloin (Erin Kiernan)
2 lbs pork loin
1/2 cup chopped onion
2 cloves minced garlic
1 tbsp olive oil
1/2 10 oz pkg frozen chopped spinach, thawed and well drained
6 slices bacon
3 tbsp grated parmesan cheese
1 tsp dried basil
1/4 tsp pepper
1 tbsp dijon mustard
Butterfly loin and pound into a rectangle.
Cook onion and garlic in hot oil. Press spinach between several sheets of paper towels to remove moisture. Mix onion, garlic, spinach, bacon, parmesan, cheese, mustard, basil and pepper. Spread on to loin. Roll pork into spiral, tie with cooking string to secure.
Place spiral into a shallow bake pan and bake at 350 degrees until internal temperature reads 160 degrees.
Remove from oven, let rest five minutes, remove string and slice and serve.
Use any meat you choose and vary stuffing ingredients to your taste.