Sausage Stuffed Pork Tenderloin
I love pork. I love bacon. I love sausage. I love anything related to the other white meat (except the oink).
This simple recipe just adds some fantastic basic fat and flavor to the already stellar pork tenderloin. You can purchase any loose and raw Italian sausage (or just about any raw sausage, for that matter!) and stuff. You can also buy raw sausages in their casings and cut the end of a sausage and squoosh the filling out.
Then, take a wooden spoon, jam the handle all the way through, from tip to tip, making a hole all the way through. With your finger, stuff the pork with the sausage, season, sear and roast!
Note: 3rd photo is served with roasted cauliflower and a delicious Romesco!
This simple recipe just adds some fantastic basic fat and flavor to the already stellar pork tenderloin. You can purchase any loose and raw Italian sausage (or just about any raw sausage, for that matter!) and stuff. You can also buy raw sausages in their casings and cut the end of a sausage and squoosh the filling out.
Then, take a wooden spoon, jam the handle all the way through, from tip to tip, making a hole all the way through. With your finger, stuff the pork with the sausage, season, sear and roast!
Note: 3rd photo is served with roasted cauliflower and a delicious Romesco!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 Servings
Calories: 319.9225kcal
Ingredients
- 2 each pork tenderloins cleaned
- 1 lb raw italian sausage
- 2 tbsp light olive oil
- salt and fresh cracked pepper to taste
Instructions
- Pre-heat oven to 450° F.
- Make a hole throughout the entire length of each tenderloin with a wooden spoon handle, or a knife steel. Shove the handle all the way through the pork, from one tip, to the other. Be careful not to tear through the sides of the pork tenderloin.
- With your finger, stuff the raw sausage into the pork. Keep stuffing until the sausage has been evenly distributed throughout the length of the pork. You can help this process by massaging the outside of the tenderloin, to spread it evenly throughout. Again, be careful not to tear the pork.
- Once the pork is stuffed, stuff the other one, in the same manner.
- Place a large sauté pan (large enough for both tenderloins to fit, without them touching), on the stove, over medium-high heat. Start it pre-heating.
- Season the surface of both tenderloins with salt and pepper.
- Add the oil to the pan and quickly swirl it around. Before the oil burns, place the tenderloins into the hot pan.
- Sear the outside surface of each tenderloin. When one side browns, roll it over to brown more of the surface area.
- When each tenderloin is nice and browned, place the whole pan in the oven to continue cooking.
- Let the pork roast for about 15 minutes. Poke it with your finger. It should feel firm, but not "hard".
- With a meat thermometer, test the thickest part of each roast. When the roast has reached an internal temperature of 160° F, pull the pan out of the oven and allow the pork to rest for 10 minutes. This will allow the tenderloin to relax, while it also continues to (carryover) cook and come up to an internal temperature of about 165° F.
- Slice each tenderloin into roughly 12 nice thick slices, giving each serving 3 juicy slices.
Nutrition
Serving: 8g | Calories: 319.9225kcal | Carbohydrates: 0.95875g | Protein: 40.26875g | Fat: 15.9925g | Fiber: 0.35875g