Pork. Stuffed with Pork. Wrapped in Pork.

So’hmygoodness.

I made JFTP dinner last night. And I nailed it. To be fair, I usually do, but this was something special. Pork tenderloin stuffed with hot Italian sausage, mushrooms, and spinach, wrapped up in bacon. Yeah. Just. Like. That.

Want more? Here you go.

Pork. Stuffed with Pork. Wrapped in Pork.

Or the Pork Trifecta.

  • 6-8lb pork tenderloin, trimmed, filleted, and pounded out to 1/4″
  • 1lb Italian sausage (I used hot, use whatever you prefer)
  • 1/2 cup chopped onion
  • 12oz mushrooms, sliced
  • 1 5oz carton spinach
  • 5 oz parm, shredded
  • 1lb bacon

Pre-heat your oven to 350 to get that party started.

Start the sausage over medium heat in a large frying pan. Break it up with your spoon until it’s in medium crumbles.

When it’s about 2/3 done, toss in the chopped onions and mushrooms, cook until onions are translucent and mushrooms are soft.

Throw in spinach and cook until all liquid has evaporated.

While you’re waiting for the stuffing to be done, lay out the strips of bacon and place your pounded out tenderloin on top. Sprinkle with your shredded parm.

Spread the pork/shroom/spinach mixture over the tenderloin…

And roll that mother up.

Let it cook until it’s done. This here isn’t my strong suit, but as long as you’ve got a meat thermometer you’re golden. It’s at least an hour, if that helps. I always turn it up to 450 at the end to crisp up the bacon.

It should look like this:

Let it rest for a good 10 minutes and eat the shit outta that mutha 😃

xo

c

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