Paleo Roasted Stuffed Pork Tenderloin

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   1. Preheat oven to 375, rack in middle.

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   2. Cut onions and mushrooms. Cook bacon in large-skillet over medium-high heat until crisp. Set bacon aside and keep fat in the pan.

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   3. Using the same pan, add the onions, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and saute for 3 minutes, stirring occasionally. Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside.

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   4. Butterfly the pork tenderloin by cutting down the middle length of each but not cutting all the way through, and spread the meat flat.

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   5. Cover the tenderloins with plastic wrap and pound with a meat mallet until 1/2 inch thick. Sprinkle the remaining sea salt and ground pepper on the tenderloins.

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   6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloin, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan.

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   7. Cook the tenderloins for 45 min., or until the inside reaches 145 on a meat thermometer.

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   8. While the tenderloins are cooking, make the lemon oil by combing all ingredients in a small mixing bowl and stirring with a spoon or whisk. Set aside.

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   9. When the pork is done, transfer to a cutting board and allow to rest for 10 min., lightly covered in foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.

* Per serving · 4 servings · Values may vary.