Ingredients:

4 slices bacon, cut into 2 inch pieces
1/2 C sliced shallots
1 C sliced mushrooms
1 garlic clove, minced
1/2 C chopped greens such as spinach, kale or chard
1 C diced apple or pear
1/2 C dry white wine
1 Tbsp chopped fresh herbs such as thyme, tarragon or parsley
1/4 C fresh breadcrumbs
1/2 tsp each salt and pepper
1 1/2 Lb pork tenderloin
1 1/2 C chicken broth
2 Tbsp minced parsley

1. Cook bacon in skillet until crisp. Remove from pan and drain on paper towels. Crumble and set aside.
2. In skillet with bacon drippings cook shallots and mushrooms until soft. Add garlic and cook until fragrant, about a minute. Add greens, fruit, wine and herbs. Add breadcrumbs and bacon crumbles and season with salt.
3. Open up tenderloin into rectangle. Fill with stuffing leaving about a half inch border. Roll from long side into log. Truss together with Food Loop or kitchen twine. Season outside of meat with salt and pepper.
4. In same skillet brown pork on all sides. Place in baking dish and bake at 425 degrees for about 25 minutes or until internal temperature is 145 degrees.
5. Remove from pan and let rest. Add broth to pan and bring to a boil scraping up browned bits in pan. Reduce slightly. Sprinkle with parsley and serve over sliced pork loin.