Stuffed Pork Tenderloin

• 2 pieces pork tenderloin 1.5 to 2 pounds each) 
• 1 large bunch spinach or bag of baby spinach. 
• 1 medium onion chopped
• 1/2 red bell pepper chopped
• 1/2 pound mushrooms coarsely chopped ( about the size of peas) 
• 4 slices bacon cut small
• Few cloves garlic
• Fresh thyme 
• Fresh rosemary 
• Fresh parsley 
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper

Trim all white skin off outside tenderloins. Cut straight through meat about 3/4 way through. Split meat on either side to open meat up into a flat piece. Cover with plastic on a flat cutting board, pound to about 1/2 inch or a little less thin using smooth side of meat mallet. Try not to break through meat when pounding. Should form an almost rectangular shape. Place meat on tray, sprinkle lightly with salt and pepper. Mix Dijon mustard. Olive oil, chopped rosemary and thyme. Spread a small amount on pork. Prepare both pieces of meat, cover and chill.
Steam spinach, squeeze out excess liquid and chop. In a little olive oil cook chopped bacon, add onions, peppers, garlic, some fresh thyme, salt and pepper. Add to spinach. Cook chopped mushrooms until lightly browned and liquid dries off. Mix all ingredients to make stuffing, add fresh chopped parsley and adjust salt. Not too salty as pork is also seasoned.
Spread 1/2 stuffing on each piece of pork. Roll and tie with string at intervals. Tie a string around the length of the whole roast to keep ends closed and neat. Sprinkle outside with salt and pepper lightly and the rest of the mustard, oil and herb mix. Place in a large baking dish, seam side down. Refrigerate until ready to bake.
Heat oven to 450degrees. Put about 1/4 cup water in dish in dishwith roasts. Place dish in oven and after 10- 15 minutes when pork gets a light browning starting turn heat down to 375. Bake another 50-60 minutes. Should be browned on outside but not dry. Remove from oven and let rest a few minutes. Remove string and slice into 1/2 to 3/4 inch slices. Brown a small bit of flour. Remove pork from baking dish, add some water to loosen drippings string in all brown bits. Add to flour whisking well to mak3 smooth gravy, season with extra blackpepper and lea and perrins sauce. Place sliced pork on platter and pour gravy over. Does not make a big lot of gravy so only 1 tablespoon of flour should be enough. If dish looks like it is too dry during baking add a little more water so it does not burn. Not too much either as you want the pork to roast.
Serve with mashed or scalloped potatoes and veggies.