Tenderloin
1/2 pound Meat Shop pork scraps, cut up
1 cup chopped pitted dates
1 teaspoon chopped thyme
1/2 pound Meat Shop pork sausage cooked, chopped up into small pieces
1/2 cup cream
Salt and pepper to taste
1 Meat Shop pork tenderloin, cut down the center without cutting all the way through, lightly pounded out flat
Add pork scraps to a food processor and mix until smooth paste. Add dates, thyme, chopped sausage and cream, and incorporate until consistency of stuffing. Season with salt and pepper. Lightly pound out tenderloin to make one flat piece of meat. Arrange stuffing down the middle and wrap like a cigar. Tie with cooking twine. Sear all sides in a pan until brown. Finish in 350-degree oven, about 8-10 minutes a pound, until center of meat reads 140 degrees. Allow to rest. Slice width-wise to show off meat with center of stuffing.