Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil.
Place the pork on a cutting board and get a sharp knife. Slice it twice to open it up so there is a lot of space to work with by making a roll cut - start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise until you come to 1/2" inch of the other side. Open the loin and continue to cut the thicker side in half. how-to video. Season the inside with salt and pepper.
Heat a large skillet over medium heat and add the olive oil, shallot, squash and apple to the pan with a pinch of salt and pepper and stir. Cook until the squash starts to soften, about 8 to 10 minutes, stirring occasionally. Stir in the chopped sage. Stir in the garlic and the spinach. Cook until the spinach wilts down then deglaze the pan with the balsamic and wine. Cooking a few minutes to reduce the liquid. Stir in the cooked wild rice. Turn off the heat and stir in the goat cheese and bacon.
Spread the mixture out on top of the pork, leaving an inch or two around the edges so you can roll it up. Tightly roll up the tenderloin and tie it together with kitchen twine. Rub the entire outside with olive oil and season with salt and pepper. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing. Slice and serve with the extra rice and a sprinkle of fresh herbs.