Stuffed pork tenderloin

INGREDIENTS
Pork:
2 (1 ½ lbs) pork tenderloins (about 2-3 lbs total), trimmed
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
8 oz cremini mushrooms, sliced thinly
1 garlic clove, minced
2 tbsp Dijon mustard, or more to taste
2 tbsp cooking fat
Sea salt and freshly ground black pepper
Toothpicks
Mashed Potatoes:
1 ½ lbs russet or Yukon gold potatoes, peeled and chopping to 1-inch pieces
5 tbsp full-fat coconut milk + more to taste
2 tbsp ghee + more to taste
Sea salt and freshly ground black pepper
Gravy:
1 small onion, chopped
2-3 tbsp almond flour
1 cup good quality chicken stock
1 tbsp full-fat coconut milk
1 ½ tbsp tapioca starch
1 tbsp ghee
½ tsp garlic powder
Sea salt and freshly ground black pepper to taste

PREPARATION
Pork:
Preheat oven to 450 F.
In a large skillet heat 1 tbsp of ghee over medium heat.
Add the bacon and cook until just about crisp.
Add in the mushrooms and garlic, season to taste with salt and pepper and cook until soft, about 5 minutes.
Remove from heat and set aside.
On a clean work surface butterfly the pork tenderloins. (see notes on how to do this)
Once the tenderloins are an even thickness spread 1 tbsp or more of Dijon mustard over each. Next divide the mushroom bacon mixture between the 2 and distribute evenly leaving about ¼ - ½ inch around the edges.
From a long side roll the pork tightly like a jellyroll and stick toothpicks at the end to secure the seams.
Transfer pork tenderloins to a baking dish and cook at 450 F for 30 minutes, then turn the oven temperature down to 300 F and cook for another 20 minutes. Once done, turn off the oven and let it rest for 15 minutes inside the oven. Internal temperature should be 145-150 F.
Remove from oven, transfer pork to a serving platter, remove toothpicks and slice into 1-inch slices before serving.
While the pork is cooking prepare the mashed potatoes and gravy.
Mashed Potatoes:
Place potatoes into a pot and fully cover with cold water. Salt the water if desired.
Place the pot over high heat and bring to a boil, once boiling cook for 10 minutes stirring occasionally, until the potatoes can easily be pierced with a knife.
Once cooked drain the water from the potatoes and return the potatoes to the pot.
Add coconut milk and ghee and mash with a potato masher. Add in additional coconut milk or ghee until desired consistency is reached. Stir in salt and pepper to taste.
Transfer to a serving bowl to serve warm.
Gravy:
In a saucepan heat ghee and onions over medium heat until nice and caramelized, about 15-20 minutes.
Add in tapioca starch, almond flour, garlic powder, and season to taste with salt and pepper. Stir until everything is mixed then add in chicken stock and coconut milk.
Bring to a boil and stir until thickened. Taste and adjust seasoning as needed.
Transfer to a blender and blend until smooth.
Serve pork over mashed potatoes smothered in gravy.