Three Pigs Stuffed Pork Tenderloin with Candied Carrots

• 2 bunches whole carrots (about 20 carrots), peeled and cut on the diagonal into 1/4-inch-thick slices
• 1 cup (2 sticks) unsalted butter
• 1 cup firmly packed golden brown sugar
• 1/2 teaspoon kosher salt
• Zest of 1 orange
• 3/4 pound bulk Italian sausage
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh sage, plus several whole leaves for garnish
• 1 pound fresh baby spinach
• 3 Savory Smoked TomatoAsiago Scones (page 35)
• 4 pounds pork loin roast, butterflied twice for stuffing (see headnote)
• Kosher salt and freshly ground black pepper
• 3/4 pound thick-sliced applewood-smoked bacon
• 2 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1 750 ml bottle port wine (ruby or tawny)
• Salt and freshly ground black pepper
• 3 Granny Smith apples, cored and chopped

1. TO MAKE THE CARROTS: Preheat the oven to 375F.
2. Arrange the carrots in a single layer on a large rimmed baking sheet.
3. Melt the butter in a saucepan set over medium heat.
4. Stir in the brown sugar, salt, and orange zest and heat until the mixture is bubbling and the sugar is dissolved, 1 to 2 minutes.
5. Pour the sugar mixture over the carrots, and toss until they are evenly coated.
6. Spread them evenly on the baking sheet.
7. Bake until the carrots are tender and browned around the edges, 20 to 25 minutes.
8. They might look slightly wrinkled.
9. TO MAKE THE STUFFING: In a large, deep skillet or heatproof casserole set over medium heat, cook the sausage, breaking it up into small chunks with a spatula as it browns.
10. Add the onion and cook until the onion is translucent and the sausage is no longer pink.
11. Add the garlic and chopped sage and stir for 1 minute.
12. Add the spinach, a few handfuls at a time, stirring until the spinach wilts and begins to melt into the sausage mixture (it will all fit!).
13. Remove the pan from the heat.
14. Break the scones into bitesize pieces with your hands, and stir them into the spinach mixture.
15. Set the stuffing aside.
16. TO COOK THE PORK: Lay out the pork flat on a large piece of waxed paper or a large synthetic cutting board.
17. Sprinkle both sides with salt and pepper.
18. Evenly and completely cover the top of the pork with the stuffing out to the meats edges.
19. Roll up the pork jelly rollstyle and secure it with butchers string.
20. Put the pork in a large roasting pan, seam side down, and completely cover the top of the pork with overlapping strips of bacon.
21. Roast until an instant-read thermometer inserted in the center of the roast registers 140 to 145F, about 40 minutes.
22. Let the roast rest at room temperature for at least 10 minutes before slicing and serving.
23. TO MAKE THE GRAVY: In a large skillet set over medium heat, melt the butter and saute the onion until it is translucent, about 3 minutes.
24. Add the garlic and saute for 1 more minute.
25. Pour in the port and bring the mixture to a boil.
26. Reduce the heat, let the mixture come to a slow simmer, and cook for about 10 minutes.
27. Add the apples and cook until the gravy begins to thicken, about 15 minutes more.
28. Remove from the heat and serve warm.
29. For a spectacular presentation, lay the roast in the middle of a serving platter surrounded with the roasted carrots and garnished with fresh sage leaves.
30. The glazed, cooked carrots can be covered and refrigerated for up to 24 hours before serving.
31. To warm them, spread them on a baking sheet and heat them in a 300F oven for about 15 to 20 minutes.
32. If you are not ready to cook the pork loin, the stuffing can be prepared, then covered and refrigerated for 24 hours.

carrots, butter, golden brown sugar, kosher salt, orange, italian sausage, yellow onion, garlic, fresh sage, baby spinach, pork loin roast, kosher salt, bacon, unsalted butter, yellow onion, garlic, port wine, salt, apples

Taken from www.epicurious.com/recipes/food/views/three-pigs-stuffed-pork-tenderloin-with-candied-carrots-382595 (may not work)