Mushroom, Spinach, Stuffed Pork Tenderloin

Directions

1. Add 1 tablespoon of olive oil to a skillet to medium-high heat. Add mushrooms, onion, salt, and pepper to taste and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in balsamic and cook, stirring, until evaporated, about 1 minute more. Add spinach and cook, tossing, until spinach is just wilted and any moisture is absorbed about 2 minutes. Remove skillet from heat and stir in Gruyè,re and bacon. Let cool slightly.
2. Preheat oven to 425º,. Butterfly pork by slicing lengthwise through the middle without cutting through to the other side. Fold open like a book and place between 2 sheets of plastic wrap. Using a meat tenderizer, flatten to a scant 1/2" thick.
3. Remove the plastic wrap. Season pork with salt and pepper. Spread the mushroom mixture over the cut side of the tenderloin in an even layer. Starting on the long end, tightly roll the tenderloin to enclose the mushroom mixture. Secure with kitchen twine and place on a baking sheet. Brush with remaining 1 tablespoon of olive oil.
4. Bake pork until an instant-read thermometer inserted into the thickest part registers 145°,, 25 to 30 minutes. Let cool for 10 minutes before slicing. Transfer pork to a platter. Top with parsley.