Pork Loin with Spinach Bacon Stuffing

1 (2 lb) Pork loin roast
1/2 Cup onion, chopped
2 Garlic cloves, minced
1 Tablespoon olive oil
5 Ounces frozen chopped spinach, thawed, well drained
6 Bacon slices, cooked well done, drained & crumbled
3 Tablespoons freshly grated Parmesan cheese
1 Tablespoon Dijon-style mustard
1 Teaspoon dried basil, crushed
1/4 Teaspoon pepper

Butterfly pork loin by cutting roast horizontally to within 1/4" of the other side; do not cut all the way through. Open out and pound to 8" x 8" square. Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Press well-drained spinach between several sheets of paper towels to remove moisture. Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on pork square. Roll up into a spiral and tie with kitchen string to secure. Roast pork in shallow pan at 350�F for 45 to 50 minutes or until internal temperature reads 155�F. Remove from oven, let rest 5 minutes. Remove string and slice to serve.