1 Tbsp. Olive oil, or butter
1 c. minced onion
1 tsp. diced garlic
1 10 package chopped spinach, thawed and squeezed dry
1 c. crumbled feta cheese
2 large slices sun-dried tomatoes, packed in oil, drained and minced
nutmeg
salt and pepper
2 1-1.5 lb. pork tenderloins
1 lb. bacon
1 c. chicken broth
1 Tbsp. lemon juice
1-1/2 tsp. corn starch dissolved in 2 tsp. water
Soften onion and garlic in butter. Remove from heat and set aside.
Combine spinach, feta and softened onion and garlic. Stir in tomato and season to taste with nutmeg, salt and pepper. Set aside.
Trim tenderloins of any visible fat and silver skin. Slit length ways, making 2 slits and unrolling. Do not cut all the way through. Season with salt and pepper.
Divide the spinach mix between the 2 tenderloins, spreading to cover the cut surface. Re roll the tenderloins, wrap in bacon and tie with butchers twine.
Roast in a pre heated 400F oven for 45 to 60 minutes, until internal temp reaches 160F. Remove from pan and tent with foil. Drain off any fat from the pan and deglaze with chicken broth, scrapping up all the good bits. Strain into a saucepan, and add lemon juice. Bring to a boil and stir in cornstarch/water slurry. Stir until thickened Check seasoning and set aside.
Slice tenderloin diagonally. Pass the sauce on the side.
