Stuffed Pork Tenderloin and Roasted Radish

1. Start by butterflying the pork tenderloin. You can do this one of two ways. The first way is to run your knife about an inch away from the bottom of the tenderloin. Slowly “roll” it out as you would a carper. The other is to make 2 cuts. One cut one third of the way up from the bottom of the pork. Spread it out in half like shown in the picture, and then do the same for the thicker side. 2. This should result in a long tenderloin that you can now season on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary. 3. Slice the mushrooms and preheat oven to 400F. 4. In a pan, start cooking the sausage over medium heat. Once the sausage starts to brown, break it up with a spatula and add the mushrooms, salt, pepper, onion powder, garlic powder, thyme, rosemarty and extra seasonings you want. 5. Add the spinach to the pan for wilt for a moment. Mix everything together so that it is all distributed evenly. 6. Pour the mixture over the top of the tenderloin and spread out evenly. 7. Roll the pork up from the smallest side to the largest side. Wrap with butchers netting or tie with twine and put into the oven. Cook this at 400F for 50-60 minutes or until thermometer reads 140F. 8. In the mean time, slice all of your radish in half and place into a bag with duck fat, salt, pepper, and rosemary. Let this sit while the pork cooks. 9. Once the pork is cooked, remove from the oven and turn oven to 450F. Wrap pork in foil to rest and roast radish for 30-35 minutes. 10. Serve up with your favorite fatty side! My favorite to accompany this would be creamed spinach.