I think bacon makes everything taste better. And sausage. And eggs (but eggs have nothing to do with this recipe…) So, when I saw a fellow blogger (Sonia at www.thehealthyfoodie.com) post a pic of a pork tenderloin stuffed with sausage and wrapped with bacon, what choice did I have but to try it out? And, I was not disappointed. It’s also easier than it looks, so don’t be afraid…
All of the pork I use is organic. The pork loin and the sausage are organic and the bacon is organic and nitrate-free. A lot of people stay away from pork thinking it’s unhealthy, but this is just not the case. Pork actually strengthens the digestive system, helps with constipation, dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.
The pork is stuffed with more pork (yay!), and spinach and mushrooms. I used shiitake mushrooms, which help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In China, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.
Finally, the pork is wrapped with bacon (more pork!). So, if you are a bacon and sausage fan, this recipe can’t be beat.
Cook onion and spinach in a skillet…
Then cook the shrooms…
Take a sharp knife and butterfly the pork loins. In other words, make a slit along a long side almost all the way through and open it up like a book. Then pound them gently until they are a little thinner…
Spread the sausage on top…
Then spread the spinach and mushrooms on top of the sausage…
Roll it up, wrap it in bacon, and put it in the oven…
Slice it up and be amazed…and enjoy!
Pork Tenderloin Stuffed With Sausage And Spinach
recipe adapted from: thehealthyfoodie.com
2 Tbs ghee, butter, or extra virgin olive oil (I used ghee)
2 medium onions, chopped
1-1/2 lb. baby spinach
3/4 lb. shiitake mushrooms, sliced
sea salt and black pepper
3 pork tenderloins (about 1 lb. each), butterflied and pounded gently until about 1/2-inch thick
3 sweet Italian sausages, casings removed
1 spicy Italian sausage, casing removed
15 slices of nitrate-free bacon
Preheat oven to 375 degrees.
Heat the ghee in a large sauté pan. Add onions. Sprinkle with salt and stir for a few minutes until starting to soften. Add spinach to the onions and cook until just beginning to wilt. Remove onions and spinach from pan and set aside.
Add mushrooms to the same pan, adding a little more ghee if necessary. Cook until softened and just starting to brown.
Combine hot and sweet sausages together in a small bowl.
Spread the pork on a work surface. Season with salt and pepper. Spread with the sausage mixture. Top with spinach and then mushrooms. Carefully roll up the stuffed loins and place in a pan, seam-side-down. Wrap each loin with bacon (I used about 5 slices of bacon for each tenderloin). Roast in the oven for about 35 minutes, or until an internal temperature of 145 degrees. Then, switch the oven to broil and broil for a few minutes, just until the bacon crisps up a bit. Let the meat rest for 10 minutes before you slice it. Then, slice it and enjoy!