Stuffed Pork Loin

• 1- 1/2 pound Pork Loin
• 1 Tablespoon Butter
• 1/2 pounds Crimini Mushrooms, Cubed (or A Blend Of Your Fav Mushrooms)
• 1 clove Garlic, Minced Or Grated
• 4- 1/2 ounces, weight Thick Cut Bacon, Diced
• 5-13 ounces, weight Baby Spinach, Stems Removed
• 1/4 cups White Wine Or Vermouth
• 2-18 ounces, weight Chevre
• 3-58 ounces, weight Goat's Feta Or Regular
• 1 Tablespoon Fresh Thyme
• 4 whole Green Onions, Chopped
• Salt To Taste
• Fresh Ground Pepper, to taste
• 1/4 cups Dijon Or Grey Poupon
• 1 clove Garlic, Minced
• Kosher Salt To Taste
• Fresh Ground Pepper, to taste
• 1 Tablespoon Fresh Oregano, Minced
• 1 Tablespoon Fresh Thyme, Minced

1. 1.
2. First we need to roll cut the pork loin.
3. The easiest way to describe the method is this: Lay your knife parallel to the cutting board with one end of the pork loin nearest to you.
4. Slice 1/2 an inch from cutting board (you are trying to get the pork loin as thin as possible) from right to left but dont cut all the way through, leave at least 1/2 an inch as a hinge.
5. Now place your knife in the centre of the pork loin book, blade facing left.
6. Cut another flap towards the left, leaving another 1/2 as a hinge.
7. You should now have a 1/2 thick piece of pork loin that you will be able to stuff and roll up.
8. 2.
9. In a large, deep saute pan melt butter over medium heat.
10. 3.
11. Add in mushrooms and garlic and saute until softened.
12. Add in bacon and allow to crisp as much as possible.
13. Add spinach and saute until completely wilted.
14. 4.
15. Deglaze pan with wine and allow to completely evaporate.
16. 5.
17. Stir in cheeses (chevre and feta), thyme, and green onions and remove from heat.
18. Season with salt and pepper.
19. Set aside to cool for a few minutes.
20. 6.
21. Preheat oven to 375 degrees F. 7.
22. Leaving one inch of space from edge of loin, spoon on the cheese/spinach mixture in thick line.
23. Roll left edge over towards the right.
24. Tie with kitchen twine (or if you dont have any just rest pork on baking sheet with seam side down) and place on greased baking sheet.
25. 8.
26. Mix crust ingredients in a small bowl and slather onto loin in a thick layer, coating all sides (except the bottom).
27. 9.
28. Roast in preheated oven for 50-55 minutes.
29. Internal temperature should be 160 degrees F and there should be a tinge of pink left in the pork.
30. 10.
31. Allow to rest for a few minutes before carving.
32. 11.
33. Serve with small side salad for a nice light meal.

butter, crimini mushrooms, clove garlic, bacon, white wine, weight chevre, fresh thyme, green onions, salt, ground pepper, clove garlic, kosher salt, ground pepper, fresh oregano, fresh thyme

Taken from tastykitchen.com/recipes/main-courses/stuffed-pork-loin/ (may not work)