Rolled and Stuffed Pork Tenderloin Deconstructed

ok, so it seems a few people aren't too comfortable in the kitchen.

i decided to restore my crappy Chinese fud blog and fill it w/ easy paleo recipes.  mostly cuz i don't know how else to do it. 

so, here was dinner tonite:

i know, not the prettiest of plates or presentation, but i was working w/ my eye-phone WHILE i was cooking.  and it was a last minute thing.  if this thing works out, i'll set up my tripod and my canon...

looks good.  not so hard.  here's how we start.

first, we get a pork tenderloin.  Sendiks has them.  whatever you do, DON'T buy them already injected with all that crap!  they do sell them plain-jane.

then we make a cut down the center - not too deep!

and we carefully "butterfly" the pork so we can pound the living daylights out of it and get it nice and thin.  

like this:

easiest if you slip it in a plastic bag, or between some plastic wrap sheets.  and just bang away at it till it's uniform in thickness.  

of course, you can also ask your friendly butcher to butterfly the loin for you, but you still might have to pound your own pork.  i would have said beat your own meat, but that really would be rude.

you can do this while you're frying your paleo friendly bacon.  i suggest you just fry up the whole package.  you'll only need a few slices.  and some of the reserved fat, but you can always use the bacon tomorrow... 

now dice up a medium sweet onion.  don't bother being too careful w/ the uniformity.  you're not on Top Chef...  

next, do the same w/ a package of crimini mushrooms (yes, of course you can use white button mushrooms - just get some mushrooms).  you can slice.

or dice.  

this is probably my favorite ingredient.  i like to drive to the Chinese market and buy a vat of it, already peeled...

if you haven't been to the Chinese market lately, you'll have to peel and chop your own.  three or four oughtta do...

you can see that the mushrooms and onions have already been browning in a little of the bacon fat.  when they're just about ready, throw in the smooshed and chopped garlic.

now's the time to season.  grab a little flake salt (not too much at first maybe 1/2 a tsp) and a few healthy grinds of black pepper.  and, if you have it, some rosemary, thyme, and sage.

OR...  you could just add some of this to your mix.  it has a couple of added ingredients - like sage and bay leaves and (yes) more garlic.  but i've found it to be an easy addition, and a nice mix.  in fact, you may want to consider heading to Penzey's right now just to get a few spice blends!

oh, and while you're waiting the three minutes it might take the garlic to soften, grab a bag of baby spinach.  

now give it a good chop.

and thow it in the pan till it's all wilted.

now turn off your saute pan!

and take the pounded pork out of the bag.

salt and pepper it just a bit...  

and spread just enough of the mixture on it to leave a bit of room on all sides (you have to be able to roll it, you know)

don't forget the bacon!  take out a few slices from the stuff you just cooked and crumble it up.

now sprinkle it on top of the mixture

and ROLL.

then tie.  if you can't tie, then grab some toothpicks and kind of "sew" it together

i've given you a headstart on the tie-ing part

i suggest you throw the tied loin back in your saute pan w/ a little extra bacon grease to give it a good sear before you put it in the oven (about 375F is nice) for a little under 45 minutes.  

ideally, the internal temp should be around 145F.  see?  i'm pretty close.  and mine took about 35 minutes.  but then, i have an old oven and everything i do happens by chance.  lucky me tonite! 

viola.  as in singing violins.  not bad, says the varkenhusband...

Rolled and Stuffed Pork Tenderloin

1 pork tenderloin, (they generally run 1.5 lbs)
1 medium onion, diced
8 oz mushrooms (your choice) sliced or chopped
3 cloves garlic, chopped
1 5 or 6oz bag baby spinach, chopped
3 or 4 slices bacon
reserved bacon fat
1-2 tsp Penzey's Bavarian Seasoning OR
(a total of 1-2 tsp rosemary, thyme, and sage)
salt
pepper

Fry bacon in saute pan until crisp.  Remove from pan and drain on paper towel.  Drain and wipe pan clean of bacon bits.  Add back 1 TBSP bacon fat.
Saute onions and mushrooms on medium heat until onions are soft and mushrooms have reduced, about 10 minutes.  Add garlic.  After no more than 3 minutes, add chopped spinach and stir until wilted.  Turn off heat.

Add mixture to flattened pork tenderloin, then add crumbled bacon to top.  Roll and secure w/ butcher's string or toothpicks.

Add 1 TBSP reserved bacon fat to same saute pan.  Sear pork on high heat turning to get all sides, 5 minutes.  Place in 375F oven for 40-45 minutes, or until internal temp reaches 145F.

Remove from oven and let rest 10 minutes.  Slice and serve.