Pork Lover's Tenderloin
Have you tried it? Let me know how much love you put into it.
Sausage Stuffed Pork Tenderloin over Parmigiano Spinach Artichoke Bake.
- 3-4 lbs Pork Tenderloin Filet
- 16 oz French Style Garlic Pork Sausage, (can substitute pork breakfast sausage)
- 1/4 cup Red Onion
- 1 Granny Smith Apple, Finely Diced
- 1 tsp Dried Mustard
- 1 Tbsp Fresh Parsley, Chopped Fine
- 1 tsp Dried Thyme
- Salt and Pepper, As Needed
- 1 cup Vegetable Stock, (can substitute water)
- Prepare your aromatics. Finely Dice the onion and apple. Chop the fresh parsley.
- Heat a saute pan to medium high. Add the sausage and onion. Mash the sausage with your spoon to break into small pieces. When the sausage is almost cooked, add the apple. Add salt and pepper to taste. Cook for another 3-4 minutes or until apple is softened, stirring occasionally. Add the spices and parsley. Remove from heat and mix thoroughly. Scrape the sausage stuffing into a bowl, removing all the bits from the pan, and reserve the pan with oil and brown bits.
- Line a 9 x 12 baking pan with aluminum foil, and use this to prep your tenderloin. Preheat oven to 375F.
- Using a 1" carving knife at one end of each tenderloin, carefully insert the knife, making a horizontal cavity for the sausage stuffing. Using your fingers and holding the pork filet like a large mouth bass, stuff the tenderloin with the sausage stuffing, working it down the length of the piece of meat. Use as much of the stuffing as you can fit inside the tenderloin.
- Heat the saute pan with the reserved sausage grease to medium high. Carefully place the tenderloin in the pan and brown/caramelize each size, quickly turning.
- Move the tenderloin back to the baking pan. Pour remaining stuffing over the tenderloin. Fill the baking pan 1/4 inch full of vegetable stock.
- Bake 45 minutes or until internal temperature of pork reaches 150F. Let rest for 15 minutes then slice into medallions. The remaining stuffing will caramelize and can be served on top of the dish.
Fresh Out of the Oven Pork
© 2016 Melissa Althen
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