Fruit Sausage stuffed Pork tenderloin

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Fruit-and-Sausage-Stuffed Pork Tenderloin

Lisa Park
Review now Review now Pork Main Course Budget Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1/2 red onion, minced 1 clove garlic, minced
1/3 cup pine nuts, toasted 1/2 cup chicken broth
1/3 cup golden raisins 1 cup breadcrumbs
1/4 cup sundried tomatoes (in oil), chopped 2 teaspoons dried rosemary
1 sweet Italian sausage, crumbled salt and pepper, to taste
1 cup cremini mushrooms, chopped 1 (3 pound) boneless pork loin roast
Yield: 12 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 10 min Total: More than 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat oven to 375 degrees Fahrenheit.
2 Rinse pork loin and pat dry. Facing one short end of the roast towards you, start cutting 1/2 an inch above the bottom of the roast and move inwards. Continue cutting 1/2 an inch along the bottom of the roast, unrolling the roast as if it were a carpet. Once you’ve opened up the pork loin into a long rectangle, set it on top of a sheet of plastic wrap. Place another piece of plastic wrap on top. Pound with a meat mallet or large spoon to flatten to about half its original thickness. Remove plastic wrap. Season with salt and pepper; set aside.
3 Place a sauté pan over medium-high heat. When pan is hot, add crumbled sausage and brown, about 3 to 4 minutes. Add mushrooms and brown, about 2 to 3 minutes. Toss in garlic and cook out for about 1 minute. Stir together and then place in a medium bowl.
4 In the same bowl, add the rest of the stuffing ingredients and combine well. Season with salt and pepper to taste.
5 Spread the stuffing across the rectangle of pork, leaving about a 1/2 an inch clear around the edges. Starting at the short end of the pork, roll up tightly and tie with kitchen string about 1 1/2 inches apart. Season the outside of the pork lightly with salt and pepper.
6 Transfer the rolled pork to a greased roasting pan. Place in oven and cook uncovered for 50 to 60 minutes, or until instant-read thermometer registers 145 degrees Fahrenheit. Transfer to cutting board and let rest for 15 minutes. (Note: Internal temperature will keep rising while the pork rests.)
7 Cut the string from the pork and slice the roll. Serve with mashed potatoes.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!


Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?


Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner




See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Prosciutto-Wrapped Salmon Fillets
Roasted Rack of Lamb
Baby Back Ribs with Apple-Carrot Slaw
Seared Scallops over Linguine
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Save $1.00
LUNCHABLES
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from GAYLE! Good for the Gander Thug in a Cocktail Dress Climbing the Jersey Housewives' Family Tree Renewal to Retaliation Bravo IQ: Bulls and Bosses from Pasta Salads Under 300 Calories Super Quick Cobblers & Crisps 15 Steak Menus for the Grill Smoky Pan-Grilled Pork Chops from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal


Read More http://www.ivillage.com/fruit-and-sausage-stuffed-pork-tenderloin/3-r-343536#ixzz1MvOK68rd
Sign up for iVillage Special Offers