Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin

1. Stage

In a medium skillet over medium heat, cook bacon, stirring occasionally, until crispy and fat is rendered, 6 to 8 minutes. Transfer bacon to a plate. Drain all but 1 tablespoon fat from skillet.

2. Stage

Return skillet to medium-high heat. Add mushrooms, onion, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in wine and cook, stirring, until evaporated, about 1 minute more. Add spinach and cook, tossing, until spinach is just wilted and any moisture is absorbed, about 2 minutes. Remove skillet from heat and stir in Gruyère and bacon. Let cool slightly.

3. Stage

Preheat oven to 425º. Butterfly pork by slicing lengthwise through the middle without cutting through to the other side. Fold open like a book and place between 2 sheets of plastic wrap. Using a meat tenderizer, flatten to a scant 1/2" thick.

4. Stage

Remove top piece of plastic wrap. Season pork on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushroom mixture over cut side of tenderloin in an even layer. Starting on long end, tightly roll tenderloin to enclose mushroom mixture. Secure with kitchen twine and place on a baking sheet. Brush with remaining 1 tablespoon oil.

5. Stage

Bake pork until an instant-read thermometer inserted into thickest part registers 145°, 25 to 30 minutes. Let cool 10 minutes before slicing.

6. Stage

Transfer pork to a platter. Top with parsley.