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Trois Cochon Pork Tenderloin
Trois Cochon Pork Tenderloin

Before you jump to Trois Cochon Pork Tenderloin recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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To sum up, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to trois cochon pork tenderloin recipe. You can cook trois cochon pork tenderloin using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Trois Cochon Pork Tenderloin:
  1. Use 1-1 1/2 lb Pork tenderloin
  2. Take 1/4 lb Italian sausage
  3. Prepare 1/4 cup Panko breadcrumbs
  4. Get 2 Tbsp butter - divided
  5. Take 1/4 cup chopped onion
  6. Use 5 oz bag Baby spinach
  7. Prepare 1 Tbsp cream cheese
  8. Prepare 1/4 cup Parmesan cheese
  9. Take 1 cup chopped Portobello mushrooms -
  10. Take 1/4 tsp dried thyme
  11. You need to taste Salt and Pepper
  12. Use 6-8 strips Bacon
Instructions to make Trois Cochon Pork Tenderloin:
  1. Start by preparing your stuffing ingredients. They need to be cooled to room temperature before stuffing in tenderloin
  2. In saute pan over medium heat, brown Italian sausage. Add Panko breadcrumbs and continue to cook until breadcrumbs are golden brown. Set aside so they can cool.
  3. Add 1 Tbsp butter to pan over medium heat. Add onions and cook until soft. Add spinach and cook until fully wilted. Salt and pepper to taste. Squeeze out excess liquid. Mix in cream cheese and parmesan cheese and set aside to cool.
  4. Clean and chop mushrooms. Melt 1Tbsp butter in pan over medium heat. Add mushrooms and thyme. Cook until mushrooms are browned. Salt and pepper to taste. Set aside to cool.
  5. Prepare tenderloin by trimming excess fat, cut 3/4 through lengthwise. Place between plastic wrap and flatten with meat mallet.
  6. Layer stuffing ingredients in the following order: Sausage mixture, Spinach mixture then mushrooms. Leave about an inch around the edges so stuffing won't spill out while rolling.
  7. Roll tenderloin lengthwise as tightly as possible. Use the plastic wrap to help with this process. Once rolled, wrap tightly with plastic wrap and refrigerate about 15 minutes. Refrigerating will help it hold together while wrapping with bacon.
  8. Wrap with bacon. Starting at one end wrap tightly, adding new slice at end of previous slice. Add generous sprinkle of black pepper. Again, wrap tightly in plastic wrap and refrigerate 15 minutes.
  9. Preheat oven to 375 F. Remove plastic wrap and place in oven proof dish. Cover with foil and bake 20-30 minutes. Remove foil and bake an additional 5-10 minutes until bacon is crisp and internal temperature is 140°-145° F.
  10. Let rest 10 minutes before slicing and serving. Enjoy!

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