1/23/2010
Stuffed Pork Tenderloin
From various web sources


2-3 slices bread, crumbed in the food processor (about 1 c crumbs)
1 1/2 tbsp butter
1/2 c chopped onions
1/2 c raisins
2 cloves garlic minced
3/4 c fresh baby spinach, roughly chopped

a 2 lb pork tenderloin, fat & silvery stuff cut off
salt
pepper
2 bacon slices

heat butter in skillet
saute onions until soft, remove onions to big bowl
add breadcrumbs to skillet, toast 

combine onions, breadcrumbs, raisins, garlic, and spinach, mix.

cut tenderloin into a sheet, about 9" wide

sprinkle tenderloin with coarse salt and pepper.  cover with stuffing to within 1/2" of the edges.

recruit someone to help you with the next step...

roll tenderloin up, put two strips of bacon on top, and tie with string into a roll.

grease a baking rack over a pan.

bake at 400 until pork is 160 degrees, about 1 hour.

remove from oven, let rest 10 minutes under a foil tent.  slice into 3/4" thick pieces, serve.