Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce

This pork tenderloin is amazing just like that but it's just begging for a creamy and tangy
sauce like a dijon goat cheese sauce and French's Dijon mustard is my goto choice! This bacon wrapped, mushroom and spinach stuffed pork tenderloin in a creamy dijon goat cheese sauce will make the perfect centre piece for your Easter dinner! 

Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce

Juicy pork tenderloin wrapped in crispy bacon and stuffed with a tasty mixture of mushrooms and spinach all smothered in a creamy goat cheese and French's Dijon mustard sauce.

ingredients

FOR THE FILLING:

• 1 tablespoon butter
• 1 tablespoon oil
• 1 small onion, diced
• 12 ounces mushrooms, coarsely chopped
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• salt and pepper to taste
• 10 ounces spinach, coarsely chopped

FOR THE TENDERLOIN:

• 1 (1 pound) pork tenderloin, trimmed of fat
• 12 strips bacon

FOR THE SAUCE:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cup milk
• 6 ounces goat cheese, crumbled
• 1 tablespoon lemon juice
• 1 tablespoon French's Dijon mustard
• salt and pepper to taste

directions

FOR THE FILLING:

1. Melt the butter and heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, and seasoning with salt and pepper to taste.
2. Add the spinach, let it wilt, use the water released from the spinach to deglaze the pan and continue cooking until the water has evaporated, about 3-5 minutes, before setting aside.

FOR THE TENDERLOIN:

3. Cut the tenderloin lengthwise almost all of the way through leaving about 1/2 an inch, before opening it and pounding it with a kitchen mallet until it is evenly thin, about 1/2 inch.
4. Spread the filling over the tenderloin leaving 1/2 inch around the edges and roll it up lengthwise before wrapping it with bacon. Tip: Spread the bacon out over parchment paper with the edges overlapping a bit, place the rolled up tenderloin on it and use the parchment paper to help easily roll the bacon around the tenderloin.
5. Place the tenderloin on a rack on a baking sheet with the seam down and bake in a preheated 400F/200C oven until it reaches 145F-160F depending on how well done you want it, about 40 minutes. If the bacon is not perfectly crispy, broil for a few minutes until it is.
6. Remove from oven, cover in foil and let it rest for 10 minutes before slicing and serving topped with the sauce.

FOR THE SAUCE:

7. Meanwhile, melt the butter in a sauce pan over medium heat until frothing, mix in the flour and cook until lightly golden brown before adding the milk and cooking until it thickens.
8. Add the goat cheese and cook until it melts before mixing in the lemon juice, mustard and seasoning with salt and pepper to taste.

http://www.closetcooking.com/2015/03/bacon-wrapped-mushroom-and-spinach.html