Trim Tenderloin of all unnecessary fat
If using Wooden Skewers or Toothpicks to secure the stuffed joint, place them in water to soak
Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Then repeat this step three times until you have 6 cuts to the meat (see image)
Now hold your meat tenderizer or rolling pin in your hand and bang on the meat like you would with a hammer and nail. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat until its approximately 1/2" thick
Once flat, season with salt &pepper, then distribute Spinach and Apple on the top of the Tenderloin, finish with oregano.
Starting with a long side, tightly roll up the tenderloin. Secure the seams with the toothpicks, wooden skewers or with cooking twine/string.
On a foil lined baking dish, turn over the tenderloin so that the seam is on the bottom.
Brush the pork tenderloin Coconut Oil and season with salt and pepper.
Simply wrap the Bacon across the top of the tenderloin, and if you wish to scatter some additional apples about 1" thick to cook with the joint
Place in a 400°F Oven or Outside on the grill for 25-30 Minutes or until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.