Spinach & Italian Sausage Stuffed Pork Tenderloin

Spinach & Italian Sausage Stuffed Pork Tenderloin

1 1/2tbsp olive oil

1 large onion, chopped

1 lb frozen chopped spinach

1/4 tsp sea salt

1/4 tsp fresh cracked pepper

1/2 lb fresh mushrooms, chopped

2 - 1 lb pork tenderloin

3 Italian sausages, removed from casing 

12 slices bacon 

Heat olive oil in a large skillet over medium heat. Add onion, salt and pepper & sautee until onion turns translucent, 3 - 5 minutes. Add mushrooms & cook until softened and golden, 2 - 3 minutes. Remove from heat and set aside to cool. 

Squeeze as much water as you can from the spinach and set aside. 

Carefully slice your tenderloin down the middle almost to the end, approximately 3/4 of the way through. Lay the tenderloin out on a cutting board and using a meat mallet delicately pound until about 1/2 “ thick. 

Sprinkle with salt and pepper then spread the sausage meat as evenly as possible without going all the way to the edge, leave approximately 1” all around. Top with spinach, followed by mushroom mixture. 

Roll tenderloin as tightly as possible, taking care to place seam side down. Carefully wrap tenderloin with bacon strips by simply going around. 

Trader your wrapped pork to a baking dish, cover with foil and bake in a 375 degree oven for 40 minutes. Remove foil and continue baking 20 - 25 minutes, basting 2 - 3 times. 

Set your oven to broil and finish crisping the bacon, 3 - 5 minutes. 

Remove from oven, tent loosely and rest 10 - 15 minutes before slicing