Stuffed Pork Tenderloin

Preheat oven to 450°F.

Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don't completely cook the mushrooms dry, the juice helps keep the lean pork moist).

Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.

Place filling in the fridge until completely cooled

Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.

Pound the pork so it is even (about ½″) thick.

Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.

Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper

Bake for about 25-30 minutes until the temperature reaches 135°F.

Broil for another 5 minutes or until browned and internal temperature is 145°F.

Let rest 5 minutes before slicing.