Tangy tenderloin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless Pork Tenderloin; (4 to 5) |
| 2¼ | pounds | Sausage Stuffing |
| 1½ | tablespoon | Chili Powder |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Garlic Salt |
| 1 | teaspoon | Onion Salt |
Directions
Remove fat and silver skin from the pork tenderloin. Cut ⅓ of the tenderloin and lay flat, do not cut all the way through, turn around and cut all the other ⅓ cut being careful not to cut through.
Use approximately 8 oz. of the stuffing, per loin, roll and tie with butchers twine.
Mix together spices and sprinkle over loins.
Bake at 325 degrees for 1 - 1½ hours or until the stuffing is at least 160 degrees let rest for 5-10 minutes. Slice and serve ½ loin per person.
Serves 6-8 people.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.