{"id":1517,"date":"2009-04-11T00:15:33","date_gmt":"2009-04-11T07:15:33","guid":{"rendered":"http:\/\/bigjimindustries.com\/wordpress\/index.php\/2009\/04\/pork-tenderloin-stuffed-with-sausage-and-sphinx-dates-with-tepary-bean-ragout-and-arizona-spinach-tart\/"},"modified":"2009-04-11T00:21:17","modified_gmt":"2009-04-11T07:21:17","slug":"pork-tenderloin-stuffed-with-sausage-and-sphinx-dates-with-tepary-bean-ragout-and-arizona-spinach-tart","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2009\/04\/11\/pork-tenderloin-stuffed-with-sausage-and-sphinx-dates-with-tepary-bean-ragout-and-arizona-spinach-tart\/","title":{"rendered":"Pork Tenderloin Stuffed With Sausage and Sphinx Dates With Tepary Bean Ragout and Arizona Spinach Tart"},"content":{"rendered":"

from the Arizona Republic<\/a><\/em><\/p>\n

\"porktend1.jpg\"Tenderloin<\/p>\n

1\/2 pound Meat Shop pork scraps, cut up
1 cup chopped pitted dates
1 teaspoon chopped thyme
\u00a01\/2 pound Meat Shop pork sausage cooked, chopped up into small pieces
\u00a01\/2 cup cream
Salt and pepper to taste\u00a0
1 Meat Shop pork tenderloin, cut down the center without cutting all the way through, lightly pounded out flat<\/p>\n

Add pork scraps to a\u00a0food\u00a0<\/span>processor<\/span><\/font><\/a>\u00a0and mix until smooth paste. Add dates, thyme, chopped sausage and cream, and incorporate until consistency of stuffing. Season with\u00a0salt\u00a0<\/span>and\u00a0<\/span>pepper<\/span><\/font><\/a>. 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.<\/p>\n

[ click to read full recipe at the AZ Republic<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"

from the Arizona Republic Tenderloin 1\/2 pound Meat Shop pork scraps, cut up1 cup chopped pitted dates1 teaspoon chopped thyme\u00a01\/2 pound Meat Shop pork sausage cooked, chopped up into small pieces\u00a01\/2 cup creamSalt and pepper to taste\u00a01 Meat Shop pork tenderloin, cut down the center without cutting all the way through, lightly pounded out flat […]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-1517","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/1517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1517"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/1517\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}