Stuffed Pork Tenderloin
Submitted by sarah
Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of Sunday roast that makes the whole house smell incredible. A whole pork tenderloin gets butterflied and pounded flat, then rolled around a filling of crumbled Italian sausage, sauteed mushrooms, fresh parsley, and thyme.
Bacon slices draped across the top keep everything moist and add a smoky edge while it roasts. When you unwrap the foil and let the outside crisp up for the final stretch, the aromas are absolutely intoxicating.
Slice it crosswise to reveal that beautiful spiral of sausage stuffing, then drizzle with the white wine pan sauce. Date night at home just got a serious upgrade.
Pro Tips
- Score two lines down the tenderloin lengthwise but don’t cut all the way through. You want it to open like a book, not fall apart.
- Pound gently and evenly between plastic wrap. You’re aiming for a rough rectangle, not perfection.
- The bacon is there for moisture and flavor during roasting. Discard it before slicing so the beautiful spiral stays front and center.
Ingredients
Directions
Preheat the oven to 375℉ (190℃). Lay the pork tenderloin on chopping board and trim off almost all the fat.
Score 2 vertical lines down the lenght of it, taking care not to pierce through the meat.
Place the pork between to pieces of plastic wrap and pound the meat lightly with a flat mallet so that it forms a shape somewhere between an oval and a rectangle.
Melt 1 tablespoon of butter in a saucepan and add the mushrooms. Cook for 2 to 3 min. until soft. Remove the sausage meat from its casing and put it into a small mixing bowl.
Add the mushrooms, parsley and thyme and blend well.
Stir in the egg to bind. Spoon the sausage meat mixture down the center of the pork.
Fold over the 2 end flaps of the pork and then the sides to form a roll.
Place the slices of bacon on top. Tie the roll in 2 or 3 places with string.
Place the roll on a sheet of foil and dot the remaining butter on top. Wrap the foil around the pork roll and set on a baking sheet.
Cook for 30 min. Remove the foil, baste the pork with the cooking juices and cook for a further 10 min.
Remove and discard the string and bacon. Cut the meat into slices crosswise.
Pour the cooking juices into a small saucepan, add the wine and bring to a boil.
Serve this sauce with the pork.
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