Herb-Crusted, Spinach & Cheese Stuffed Pork Tenderloin

• 3 -4 lbs pork tenderloin (1 or 2 pieces)
• herbs
• 4 tablespoons olive oil
• 6 garlic cloves
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme (2 if fresh)
• 1 teaspoon dried basil (2 if fresh)
• 1 teaspoon dried rosemary (2 if fresh)
• 1/8 teaspoon pepper
• prepared stuffing
• 8 ounces cream cheese
• 4 ounces goat cheese
• 1 (10 ounce) package frozen chopped spinach
• 5 pieces bacon

1. 1. Cook bacon until crisp. Once cooked & cool, chop finely.
2. 2. Thaw and drain spinach.
3. 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
4. 4. Butterfly tenderloin(s).
5. 5. Tenderize tenderloin with mallet.
6. 6. Place stuffing in tenderloin & tie with kitchen twine.
7. 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
8. 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
9. 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
10. 10. Remove and let cool for 20 minutes while pork continues to cook.

herbs, olive oil, garlic, kosher salt, thyme, basil, rosemary, pepper, stuffing, cream cheese, goat cheese, spinach, bacon

Taken from www.food.com/recipe/herb-crusted-spinach-cheese-stuffed-pork-tenderloin-493363 (may not work)