In a large skillet over medium heat, heat coconut oil. To the skillet, add the next 3 ingredients (garlic through mushrooms). Cook for 5 to 10 minutes, until vegetables are tender. Stir in spinach and salt and pepper and set aside.
On a large cutting board or plate, place tenderloin. Using a sharp knife, butterfly pork down the center length wise (do not cut all the way through). Fill the butterflied tenderloin with the mushroom mixture. Using toothpicks, close pork shut down the open seem.
Place pork in a roasting pan and place in the oven. Cook for 45 minutes, until the internal temperature reaches 145 degrees.
Remove pork from the oven and allow to rest for 10 minutes. Remove toothpicks, slice and serve warm.
Notes
SERVING SUGGESTION: Faux-Tay-Toes (Steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture.)NUTRITION: 272 Calories; 9g Fat; 38g Protein; 9g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol;
103mg Sodium. Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.