Start by butterflying the pork tenderloin. This can be done in one of two ways. The first is to run a knife along about an inch from the bottom of the tenderloin and slowly "roll" it out like a carpet. The other is to make two cuts — make one cut one-third of the way up from the bottom of the pork. Spread it out in half as shown in the photo, and then do the same for the thicker side.

This should result in a long, flat piece of tenderloin. Season it on both sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary.

Preheat oven to 400F. Slice the mushrooms.

Begin cooking the sausage in a pan over medium heat. Once beginning to brown, break it up with a spatula and add the mushrooms, salt, pepper, onion powder, garlic powder, thyme, rosemary, and any additional desired seasonings.

Add the spinach to the pan and let wilt for a moment. Mix everything together to distribute it evenly.

Pour the mixture on top of the tenderloin and spread it out evenly.

Roll the pork up from the smallest side to the largest side. Wrap with butcher's netting or tie with twine and place in the oven. Bake for 50–60 minutes or until a meat thermometer reads 140F.

Meanwhile, slice the radishes in half and place in a bag with the lard, salt, pepper, and rosemary. Let sit while the pork cooks.

Once the pork is cooked, remove from the oven and turn it up to 450F. Wrap the pork in foil and set it aside to rest. Roast the radishes for 30–35 minutes.

Serve and enjoy!