Bacon Wrapped Pork Tenderloin Roulade Stuffed with Spinach and Mushrooms

Ingredients

• 2 pork tenderloins
• 12 pieces of bacon
• 100 grams of prosciutto
• 2 shallots finely chopped
• 3 cloves of garlic finely chopped
• 2 tbsp fresh thyme
• 2 portobello mushrooms finely chopped
• 2 cups of baby spinach
• 4 tbsp coarsly grated Gran Padano cheese
• salt and pepper to taste
• Gravy (not pictured)
• 3 tbs softened butter
• 3 tbs flour
• 1 cup chicken stock
• 1/4 cup white wine
• liquid drained from spinach and mushroom filling
• salt and pepper to taste

Directions

1. In a large saucepan saut� the shallots and garlic on medium-high heat until the shallots are translucent.
2. Cook the portobello mushrooms until the release most of their moisture. Salt and pepper to taste.
3. Add 2 tbsp of fresh thyme and stir well.
4. Add 2 cups of baby spinach and cook just until it is wilted (approximately 40 seconds).
5. Place a bowl beneath a large colander and then pour the filling in to the colander. DO NOT throw out the drained liquid�it will be used in the gravy.
6. Butterfly the pork tenderloin by making a cut down the centre length wise until 1/2 inch from the bottom. Repeat the process on the thick sides. You need a really nice sharp knife or your pork.
7. Place a large piece of plastic wrap over the pork tenderloin, use a meat mallet to pound. The ideal thickness is 1/4-1/2 inch thick.
8. Layer thinly sliced prosciutto over the rough side of the tenderloin.
9. Spread the filling evenly over the prosciutto leaving some space on the side to grip for rolling.
10. Sprinkle some coarsely grated Gran Padano cheese.
11. Starting on one end, tightly roll and tuck the tenderloin until the seam is at the bottom.
12. Wrap the pork tenderloin in bacon. This will add flavour and keep the meat moist as it cooks. Tightly tie the tenderloin with twine at two inch increments.
13. Preheat oven to 450 degrees. Cook the roulade for 15 minutes to crisp up the bacon and lock in moisture. Reduce temperature to 375 degrees for 45 minutes.
14. Stick a meat thermometer in the thickest part of the pork and remove from the oven when it reads 160 degrees.
15. Place pork on a cutting board and tent with aluminum foil for 15 minutes so that the juices will not run out when it is sliced.
16. Slice in 1-2 inch pieces and serve with your choice of sides.

Gravy

1. In the large saucepan used for the filling, melt the butter over medium-high heat.
2. Add the flour and whisk for one minute to make roux.
3. Pour in chicken stock, white wine and the liquid drained from the filling. If you don�t cook with wine, add an extra amount of stock.
4. Whisk until the gravy reaches your desired consistency.
5. This pork is so moist that it does not need any gravy, but it is a nice option if you are serving with mashed potatoes.