Stuffed Pork Loin

Ingredients

• 1/4 cup butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (12 ounce) package bacon, cooked and crumbled
• 1 (5 ounce) package grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (5 lb)  pork loin roast, trimmed

Directions

1. 1

   In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Str in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right sige. Open tenderloin, and place between 2 sheets of heavy-duty plastice wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.

2. 2

   Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.

3. 3

   Place tenderloin on a lightly greased rach in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a hermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.