Herb-Crusted, Spinach & Cheese Stuffed Pork Tenderloin

My husband created this recipe combining several he had seen online. This was delicious. The 8 month-old baby loved hers pureed with some squash. I estimated the time, but am not sure.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 3 -4  lbs  pork tenderloin (1 or 2 pieces)
•  herbs
• 4  tablespoons olive oil
• 6  garlic cloves
• 1  tablespoon kosher salt
• 1  teaspoon dried thyme (2 if fresh)
• 1  teaspoon dried basil (2 if fresh)
• 1  teaspoon dried rosemary (2 if fresh)
• 1⁄8 teaspoon pepper
•  prepared stuffing
• 8  ounces cream cheese
• 4  ounces  goat cheese
• 1 (10 ounce) package frozen chopped spinach
• 5  pieces bacon

Directions

1. 1. Cook bacon until crisp. Once cooked & cool, chop finely.
2. 2. Thaw and drain spinach.
3. 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
4. 4. Butterfly tenderloin(s).
5. 5. Tenderize tenderloin with mallet.
6. 6. Place stuffing in tenderloin & tie with kitchen twine.
7. 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
8. 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
9. 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
10. 10. Remove and let cool for 20 minutes while pork continues to cook.