Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray. This is also the time when I prep the wild rice. It usually only takes 15 minutes.

Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. Season the inside with salt and pepper.

Heat a large skillet over medium heat and add the bacon. Cook until the bacon is crispy and the fat is rendered. Remove it with a slotted spoon and place it on a paper towel to drain. Add the shallot, squash and apple to the bacon grease with a pinch of salt and pepper and stir. Cook until the squash starts to soften, about 8 to 10 minutes, stirring occasionally. Stir in the chopped sage. Stir in the garlic and the spinach. Cook until the spinach wilts down. Stir in the cooked wild rice. Turn off the heat and stir in the goat cheese. Stir the bacon back in.

Spread the mixture out on top of the pork, leaving an inch or two around the edges so you can roll it up. Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper.

Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing. Slice and serve with the extra rice and a sprinkle of fresh herbs.