Stuffed Pork Loin

1/4 c butter

1 onion, finely chopped

3 cloves garlic, minced

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

1 (12 oz) package bacon, cooked and crumbled

1 (5 oz) package grated Parmesan cheese

House Seasoning

1 (5 pound) pork loin roast, trimmed

In a large skillet, melt butter over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, and cheese and stir until cheese is melted; set aside.

Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness, using a meat mallet or rolling pin.

Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin at 2-inch intervals. Sprinkle with House Seasoning (not too much).

Preheat oven to 475.

Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover and bake 30-40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.