serves 6-8

• 2 lb organic, free-range pork sirloin, butterflied
• 1 lb. nitrate-nitrite free bacon (Applegate is a great brand)
• 12 oz jar roasted red peppers, drained and sliced
• 3 oz crumbled full-fat feta or goat cheese
• 8.5 oz jar sun-dried tomatoes (will only use half of the jar)
• 2 cups organic baby spinach
• 1/4 cup kalamata olive spread
• 10-12 fresh organic basil leaves, stems removed
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp Himalayan sea salt

Preheat the oven to 375 degrees. Mix together dried spices in a small bowl and set aside. Butterfly the pork tenderloin. Pound the meat using a mallet until even and thin enough to roll. Spread the kalamata olive spread onto the pork tenderloin, then layer on the spinach and fresh basil leaves, roasted red peppers, sun-dried tomatoes, feta cheese, and 1/2 of the spice mix. Roll it up and use toothpicks to keep it all together, use as many as you need. Use the other half of the spice mix to coat the outside of the pork. Wrap the pork tenderloin in bacon slices all the way around. Place in a casserole dish and bake until the meat reaches 160 degrees, about 30-40 minutes.

Nutritional Information: Total Calories 242, Total Fat 12g, Carbohydrates 5g, Sugars 3g, Dietary Fiber 1g, Protein 29g, Sodium 822mg