• 1- 1.5 lb pork loin
• 2 slices of bacon
• 2 tbs olive oil
• ½ cup of chopped onion
• ½ cup of thawed frozen spinach
• ½ cup shredded smoked gouda
• 1 tbs minced garlic (optional)
• Salt & pepper

1. Heat the oven to 400 F.
2. In a large skillet cook the two slices of bacon with 2 tbs of olive oil for about 3-4 minutes. (I cooked 2 extra to add to my salad)
3. When it is crisp, add in the ½ cup of onion and sauté for 5 minutes until soft.
4. During the last minute, add salt and pepper (and minced garlic if you are using it)
5. Butterfly the pork loin, cutting a deep slit in it lengthwise, but not all the way through. Spread the sides open, cover with plastic wrap, and pound to about ¾ inch thickness.
6. Sprinkle the pork loin with salt and pepper and any other seasonings you might choose.
7. Spread half of the loin with the spinach, top that with the bacon, the onions, and finally the cheese.
8. Starting at the side with the filling, roll up your pork loin.
9. Tie with string (3-5 pieces).
10. Season the outside and sear the pork loin in the pan with the bacon drippings (about 2 minutes per side).
11. Line a sheet pan with aluminum foil, transfer the pork loin there and roast for 18-25 minutes. Check for drippings periodically and baste your pork loin with those.  After 18 minutes begin checking the temperature with an instant meat thermometer.  You want the interior temperature to be between 145 and 160 degrees Fahrenheit.
12. When it is at the right temperature, remove it from the oven and place the loin on a cutting board to rest for 5 minutes.
13. Remove the strings and slice.
14. Serve with a drizzle of chimichurri sauce

Watch our quick video for the highlights.