Mushroom and Spinach Stuffed Pork Tenderloin – Fustini's Oils & Vinegars

Ingredients

• 4 slices bacon, cooked, chopped
• 8 oz. cremini mushrooms, thinly sliced
• 1 small yellow onion, chopped
• 2 tablespoons Fustini's Sage & Wild Mushroom olive oil, divided
• Kosher salt & freshly ground black pepper
• 2 cloves garlic, finely chopped
• 2 teaspoons chopped fresh thyme leaves
• 2 cups packed baby spinach
• 1/4 cup Fustini's Sicilian Lemon balsamic
• 1 1/2 cup shredded Gruyère
• 1 pork tenderloin (about 1 1/2 lb.), trimmed
• chopped fresh parsley, for serving