for the Stuffing :
• 2 cups Fresh Spinach
• 1/2 ea Onion (finely chopped)
• 1/3 cup Chorizo (chopped)
• 1/2 cup Smoked Gorgonzola (crumbled)
• 1/4 cup Parmesan (grated)
• 1 clove Garlic (finely chopped)
• 1/2 tsp Fresh Thyme (chopped)
• 1/2 tsp Fresh Rosemary (chopped)
• 2 Tbsp Walnut (roasted/chopped)
• Salt & Pepper to taste
• KYR’s Ghost Pepper & Truffle Hot Sauce
1. Trim the pork tenderloins of any fat and membrane. Cut pork tenderloin in half but not all the the way through length wise and fillet open. Then, gently pound it until it is of an even thickness.
2. Bring a pot of water to boil and add 1-2 Tbsp of salt. Toss spinach into boiling water for 20-30 seconds. Run cool water over the spinach to stop the cooking process until they are cool to the touch. And then, squeeze out the water from the spinach using your hands.
3. In a skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent. Add the sausage and cook until cooked through. Add the garlic, thyme and rosemary and cook about a minute or two. Transfer the mixture to a bowl and let cool to room temperature. Mix in the blue cheese, parmesan cheese and the walnuts. Season the stuffing with salt and pepper.
5. Tightly roll up the pork tenderloin, letting it sit on the seam. Lay out bacon slices. Place the tenderloin on the center of the bacon mat, seam side down. Wrap the bacon around the tenderloin, then secure with kitchen twine or toothpicks.
6. Melt KYR’s Stout Beer Jelly in a microwave. Place the tenderloin into a skillet, seam side down, add a couple of thyme and rosemary sprigs, roast at 350ºF for about 30 minutes. Remove the pork from the oven and brush all over with most of the Stout Beer Jelly, cook for a further 30-40 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. Brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.
7. Remove the pork from the oven and brush with the remaining Stout Beer Jelly. Let it rest for 10 minutes before carving into it.