Paleoish Cheesy Spinach Stuffed Pork Tenderloin (Edit recipe)

Sauce

1. Add sauce ingredients to a small bowl and whisk. Set aside.

Pork

1. Preheat oven to 425.
2. Start by making the filling. Grab a 12 inch cast iron or non stick pan. Add in the diced bacon to the cold pan and heat up at medium high. This way it renders the fat and cooks more evenly when you cook it this way. Sauté until crispy and remove the bacon to a bowl using tongs. This way you reserve the fat in the pan.
3. Now add in the diced onion and drop heat to low. Sprinkle in 1/2 tsp monk fruit sugar and 1/4 tsp salt. Sauté for 20 minutes. This will get the onions nice and caramelized. Raise the heat to medium and melt in 1 tbsp of butter. Once melted, add in the spinach and sprinkle with 1/2 tsp salt, 1/8 tsp pepper, and 1/4 tsp garlic powder. Sauté and cook for 3-4 minutes until the spinach is wilted. Tilt pan to drain any excess moisture from the spinach then remove with tongs and add to the bowl with the bacon. Mix up and set aside. Let this cool for 10-20 minutes. Add in the 1 cup shredded mozzarella and toss. Set aside.
4. Pat the pork tenderloins dry then remove any excess fat and the silver skin. Now cut the pork lengthwise down the middle ensuring you don’t cut through the bottom. We are butterflying this. Pound out the pork pretty thin then season both sides with salt, pepper, onion powder, paprika, and cumin.
5. Add some of the filling right in the center lengthwise (there will be leftover filling) then tuck the ends and you want to roll the pork up. Grab some toothpicks to have on the cutting board and put the toothpicks in every so often to hold the pork and filling together (refer to picture reference above).
6. Heat up the pan you used for the filling on medium high and add in 1 tbsp of Avocado oil. Sear both sides of the pork tenderloin for 2 minutes. Grab a glass baking dish and add the leftover filling to the bottom of it and spread evenly. Add the pork tenderloins toothpick sides down to the baking dish. Spoon over the sauce so that it evenly coats both pork tenderloins.
7. Bake at 425 for 15-20 minutes. You want the center to be 145. Let cool for 10-15 minutes then slice into pretty thin pieces.