Stuffed Pork Tenderloin

Ingredients

4 Tbsp olive oil, divided

2 slices bacon, chopped

6 oz brown mushrooms, thinly sliced

1/3 cup onion, chopped, (from 1/2 small onion)

1 1/2 tsp sea salt, divided

1/2 tsp black pepper, divided

1 garlic clove, minced

1/4 cup fresh parsley, chopped, plus more to garnish

1 1/2 lb pork tenderloin, silver skin removed

1 pork tenderloin (about 3 pounds, see notes above)

2 (8 ounce packages) cream cheese

1 cup roasted red peppers

1 cup bacon cooked, crumbled

2 (.5 ounce packages) pesto seasoning (Knorr or McCormick brand can be found by the gravy/dressing mixes)

1 cup Spinach leaves fresh (to taste)

3 tablespoons olive oil

salt & pepper to taste

paprika to taste

3 tablespoons extra-virgin olive oil, divided, or as needed

10 white mushrooms, minced

1 shallot, minced

½ teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon dried sage

½ teaspoon ground black pepper

¼ teaspoon salt

¼ cup chopped fresh parsley

2 cups fresh spinach

1 teaspoon Dijon mustard

1 (2 pound) pork tenderloin, butterflied and pounded flat

4 slices prosciutto

Monica