Spinach and Italian Sausage Stuffed Pork Tenderloin (pssssst… it’s wrapped in bacon, too!)

You can never have too many Mediterranean recipes, so give Spinach and Italian Sausage Stuffed Pork Tenderloin (pssssst… it’s wrapped in bacon, too!) a try. This gluten free and ketogenic recipe serves 6 and costs $2.37 per serving. One portion of this dish contains about 30g of protein, 31g of fat, and a total of 428 calories. Several people made this recipe, and 267 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. If you have bacon, pork tenderloins, spinach, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by The Healthy Foodie. With a spoonacular score of 96%, this dish is great. Try Bacon Wrapped Stuffed Pork Tenderloin, Bacon Wrapped Stuffed Pork Tenderloin, and Bacon-Wrapped Stuffed Pork Tenderloin for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375FMelt 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. 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 ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool. 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. 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.Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period. 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’t want your precious bundles to burn!Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.

 

Step by step:

1. Preheat oven to 375FMelt 1 tablespoon of ghee in a large skillet set over medium heat.

2. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

3. Add chopped spinach and cook until just wilted.

4. 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 ghee.

5. Add the mushrooms and cook until softened and golden, about 2 minutes.

6. Remove from heat and set aside to cool. 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. 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.

7. 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.

8. 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.

9. Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.

10. Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period. 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’t want your precious bundles to burn!

11. Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.

Nutrition Information:

covered percent of daily need