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   The idea for this one was to create something of an Italian version of a stirfry dish. We had some leftover pork tenderloin and were looking for something to do with it and wanted to do something that didn't taste like anything else we make with pork. We weren't sure how it would come out. Certainly not all of our ideas have been good ideas but you won't see the bad ones here. This turned out even better than we hoped and has definitely joined the make-again list. OK, we know bacon doesn't quite fit in an Italian dish, so purists can use pancetta.

                   Pork n' Torts
                             Carol and Bill
1 pork tenderloin
1 package filled tortellini
1/2lb bacon
1 package sliced mushrooms
2 medium onions
1 package baby spinach
chicken broth
grated parmesan
Italian seasoning
lard, butter, salt, pepper 

Instructions

First caramelize the onions with a little butter. Microwaving them in a covered dish until they start to soften before they go to the pan saves a lot of time. Take them to a nice golden brown color. About halfway through add the mushrooms. Remove from pan.

Boil the tortellini as per package directions.

Next cook the pork. A little lard will bring the best flavor. Cut to even thickness and brown on medium high. Using an instant read thermometer is best. You want no more that 150F internally. Then cook the bacon until nearly crisp. Cut both to desired size. 

Add a little flour to fat in pan and whisk until smooth and tan. Add broth, grated parmesan, and Italian seasoning, salt and pepper. Cook at medium heat stirring until parmesan is melted. Add mushrooms, onions, and tortellini and stir in. Add raw spinach and stir until the spinach has wilted down. Add salt and pepper to taste.

Notes - We use a cheese filled tortellini but other flavors should work well too.