{"id":402,"date":"2015-12-09T15:04:58","date_gmt":"2015-12-09T15:04:58","guid":{"rendered":"https:\/\/themusclecook.com\/?p=402"},"modified":"2015-12-09T15:04:58","modified_gmt":"2015-12-09T15:04:58","slug":"spinach-italian-sausage-stuffed-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/themusclecook.com\/spinach-italian-sausage-stuffed-pork-tenderloin\/","title":{"rendered":"SPINACH & ITALIAN SAUSAGE STUFFED PORK TENDERLOIN"},"content":{"rendered":"

\"stuffedpork\"<\/a><\/h2>\n

(PSSSSST\u2026 IT\u2019S WRAPPED IN BACON, TOO!)<\/strong><\/em><\/h2>\n

Makes 6 \u2013 8 servings<\/strong><\/em><\/h4>\n

INGREDIENTS<\/strong><\/h3>\n

1-2 tbsp ghee
\n1 large onion, chopped
\n1 lb spinach, chopped
\n1\/4 tsp Himalayan salt
\n1\/4 tsp freshly cracked black pepper
\n1\/2 lb mushrooms, chopped
\n2 \u00a0(1lb) pork tenderloins
\n3 spicy Italian sausages, removed from casing
\n10-12 slices pasture raised bacon<\/p>\n

DIRECTIONS<\/strong><\/h3>\n

1. Preheat oven to 375F<\/p>\n

2. Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.<\/p>\n

3. 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.<\/p>\n

4. Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.<\/p>\n

5. Squeeze as much water as you possibly can out of the spinach by pushing it down in the sieve with a small plate or the back of a ladle. Set aside.<\/p>\n

6. 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\u2019ll want to stop about \u00be of the way through.<\/p>\n

7. Lay the tenderloins open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they\u2019re about \u00bd inch thick.<\/p>\n

8. 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.<\/p>\n

9. 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.<\/p>\n

10. Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.<\/p>\n

11. Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period.<\/p>\n

12. Set your oven to broil and finish crisping up the bacon, which should take anywhere from 3 to 5 minutes. Keep a close eye on the prize, during that time: you wouldn\u2019t want your precious bundles to burn!<\/p>\n

13. Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.<\/p>\n

Rock on!<\/p>\n","protected":false},"excerpt":{"rendered":"

(PSSSSST\u2026 IT\u2019S WRAPPED IN BACON, TOO!) Makes 6 \u2013 8 servings INGREDIENTS 1-2 tbsp ghee 1 large onion, chopped 1 lb spinach, chopped 1\/4 tsp Himalayan salt 1\/4 tsp freshly cracked black pepper 1\/2 lb mushrooms, chopped 2 \u00a0(1lb) pork tenderloins 3 spicy Italian sausages, removed from casing 10-12 slices pasture raised bacon DIRECTIONS 1….<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":403,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,48],"tags":[],"_links":{"self":[{"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/posts\/402"}],"collection":[{"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/comments?post=402"}],"version-history":[{"count":1,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":404,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/posts\/402\/revisions\/404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/media\/403"}],"wp:attachment":[{"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/media?parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/categories?post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/themusclecook.com\/wp-json\/wp\/v2\/tags?post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}