Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce
INGREDIENTS
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1 tablespoon butter
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1 tablespoon oil
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1 small onion, diced
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12 ounces mushrooms, coarsely chopped
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2 cloves garlic, chopped
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1 teaspoon thyme, chopped
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salt and pepper to taste
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10 ounces spinach, coarsely chopped
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1 (1 pound) pork tenderloin, trimmed of fat
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12 strips bacon
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3 tablespoons butter
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3 tablespoons flour
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1 1/2 cup milk
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6 ounces goat cheese, crumbled
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1 tablespoon lemon juice
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1 tablespoon French’s Dijon mustard
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salt and pepper to taste
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