Or, DEATH BY PIGGY!

Today, according to its website, is Wolfenoot (Awoo!), which is an occasion to give dogs treats and chow down on meat. So, here we go!

WHAT YOU NEED!
1 1-pound pork tenderloin
1 pound of mild Italian sausage meat
1 pound of Bacon!
1 1/2 cups shredded mozzarella cheese
2-3 cups of baby spinach leaves

WHAT YOU DO WITH WHAT YOU NEED!

1. Season the tenderloin with garlic powder, some oregano and pepper. YOU WILL NOT NEED SALT.
2. Create a basket weave of bacon, and spread the sausage meat over it (as far as it will go).
3. Spread the spinach leaves over the sausage meat.
4. Spread the shredded mozzarella over the spinach.
5. Place the tenderloin on one end of the bacon lattice and roll the bugger up.
6. Using cooking twine, tie this meat bomb up at strategic points, then wrap it tightly in plastic wrap and put it in the fridge overnight.
7. BRING DE HEAT, MON! After taking the meat out, unwrapping the plastic wrap and placing it on a roasting pan (the meat, not the plastic, ya sillies) preheat the oven to 400 degrees F (204 degrees C). Place the meat in the oven and roast 30 minutes; then flip it over and roast an additional 30 minutes to cook the bacon evenly all around.
8. Let rest 10 minutes before carving.
9. DEVOUR!