- 6
Ingredients
- 1-2 tbsp butter
- 1 large onion, chopped
- 454 g (1lb) spinach, chopped
- 1/4 tsp Himalayan salt
- 1/4 tsp freshly cracked black pepper
- 1/2 lb mushrooms, chopped
- 2 -454 g (1lb) pork tenderloins
- 3 spicy Italian sausages, removed from casing
- 10-12 slices bacon
- chipolte bbq sauce
Preparation
Step 1
Serves 6 - 8
Preheat oven to 375F
Melt 1 tablespoon of butter in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.
Add chopped spinach and cook until just wilted. Transfer the cooked spinach to a fine mesh sieve and set it to cool for a few minutes.
Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of butter. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.
Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
Lay the tenderloins open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
Place your now flat tenderloins on your cutting board, sprinkle with salt and pepper, then divide and spread the sausage meat on both tenderloins, as evenly as possible but without going all the way to the edge; you want to leave about one inch all around. Top with spinach mixture, followed with mushrooms.
Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips by simply going around. You should need 5 or 6 strips per tenderloin. Brush outside with chipolte bbq sauce.
Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.
Set your oven to broil and finish crisping up the bacon, which should take anywhere from 3 to 5 minutes.