stuffed pork tenderloin

Categories
Pork
Stuffing
Meat
Yield
4 servings
MeasureIngredient
2½ pounds Tenderloin, pork
2 tablespoons Butter
1 cup Mushrooms, chopped
1 small Italian sausage
2 tablespoons Parsley, chopped fine
½ teaspoon Thyme
Egg yolk, beaten
Bacon slices
¼ cup Dry white wine

1. Preheat the oven to 375. 2. 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. 3. Melt 1 tbsp of butter in a saucepan and add the mushrooms. Cook for 2-3 min. until soft. 4. 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.

5. 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. 6. 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. 7. Cook for 30 min. Remove the foil, baste the pork with the cooking juices and cook for a further 10 min. 8. 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.

This dish: Paupiette de porc

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