This makes 5 total servings of Stuffed Pork Tenderloin with Roasted Radish. Each serving comes out to be 678 Calories, 47.6g Fats, 4.2g Net Carbs, and 53.2g Protein.

The Preparation

The Roast
2 lb. Pork Tenderloin
3 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Thyme
2 tsp. Rosemary
The Stuffing
1 lb. Ground Pork Sausage
6 oz. Baby Bella Mushrooms
3 oz. Spinach
1/2 tsp. Thyme
1/2 tsp. Rosemary
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to Taste
The Roast Radish
16 oz. Red Radish
4 tbsp. Duck Fat
1 tsp. Rosemary
Salt and Pepper to Taste
The Execution

Butterfly the pork tenderloin and season on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary.
Slice the mushrooms and preheat oven to 400F.
Cook the sausage over medium heat. Once the sausage starts to brown, break it up with a spatula and add the mushrooms and seasoning. Add the spinach to the pan for wilt for a moment.
Pour the mixture over the top of the tenderloin and spread out evenly. Roll the pork up and wrap with butchers netting or tie with twine. Cook this at 400F for 50-60 minutes or until thermometer reads 140F.
Slice all of your radish in half and place into a bag with duck fat and seasoning. Let this sit while the pork cooks.
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 minutes.
Serve hot.