Spinach and Bacon Stuffed Pork Tenderloin

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Ingredients:

 1/2    - cup finely chopped onion
 1       - clove garlic, minced
          - Vegetable cooking spray
 1       - cup sliced fresh mushrooms
 1       - (10-ounce) package frozen chopped spinach, thawed and drained
 4       - slices bacon, cooked and crumbled
 1       - tablespoon Dijon mustard
 1/4    - teaspoon salt
 1/4    - teaspoon pepper
 2       - (3/4-pound) pork tenderloins, trimmed
 2       - tablespoons Dijon mustard
 2       - teaspoons dried rosemary, crushed
 1       - teaspoon dried oregano
 1       - teaspoon dried thyme
 1       - teaspoon pepper
 1/4    - teaspoon salt
 1/2    - cup Chablis or other dry white wine


Procedure:

Step 1
 - Cook onion and garlic in a large non stick skillet coated with cooking spray over medium heat, stirring constantly, until vegetables are tender. Add mushrooms, cook, stirring constantly, 3 minutes. Stir in spinach and next 4 ingredients, Set aside

Step 2
 - Slice each pork tenderloin lengthwise down center, cutting to, but not through, bottom. Place between sheets of heavy-duty plastic wrap, pound into a 12- x 8-inch rectangle.

Step 3
 - Spoon half of spinach mixture over 1 tenderloin, spread to within 1/2 inch of sides. Roll tenderloin, jellyroll fashion, starting with short side. Tie with heavy string at 1 1/2-inch intervals. Repeat procedure with remaining tenderloin and spinach mixture.

Step 4
 - Combine 2 tablespoons mustard and next 5 ingredients, spread evenly over tenderloins. Place seam side down in a shallow baking pan coated with cooking spray. Add wine to pan

Step 5
 - Bake at 325 degrees at 45minutes. Let stand 10 minutes, remove strings. Cut into 1/2-inch slices.

Yield: 6 servings

LOVE PER SERVING:
 Calories 227 (33% from fat)
 Fat 7.6g (2.4g saturated)
 Cholesterol 88mg
 Sodium 504mg
 Carbohydrate 6g
 Fiber 2.2g
 Protein 29.4g

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 127