Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium skillet over medium heat, cook bacon, stirring occasionally, until crispy and fat is rendered, 6 to 8 minutes. Transfer bacon to a plate. Drain all but 1 tablespoon fat from skillet.

Step 2

Step 2Return skillet to medium-high heat. Add mushrooms, onion, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in wine and cook, stirring, until evaporated, about 1 minute more. Add spinach and cook, tossing, until spinach is just wilted and any moisture is absorbed, about 2 minutes. Remove skillet from heat and stir in Gruyère and bacon. Let cool slightly.

Step 3

Step 3Preheat oven to 425º. Butterfly pork by slicing lengthwise through the middle without cutting through to the other side. Fold open like a book and place between 2 sheets of plastic wrap. Using a meat tenderizer, flatten to a scant 1/2" thick.

Step 4

Step 4Remove top piece of plastic wrap. Season pork on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushroom mixture over cut side of tenderloin in an even layer. Starting on long end, tightly roll tenderloin to enclose mushroom mixture. Secure with kitchen twine and place on a baking sheet. Brush with remaining 1 tablespoon oil.

Step 5

Step 5Bake pork until an instant-read thermometer inserted into thickest part registers 145°, 25 to 30 minutes. Let cool 10 minutes before slicing.

Step 6

Step 6Transfer pork to a platter. Top with parsley.