Pork Tenderloin Stuffed With Apple And Maple Chicken Sausage
From pkusmc 13 years ago
- 40 minutes to make
- Serves 2-4
The stuffing for the tenderloin is a delicious combination that really goes well with the pork. I'll post the recipe for the side and the sauce was well.
Ingredients
- 1 pork tenderloin shopping list
The Stuffing
- 3 links of apple and maple chicken sausage (chicken sausage alone will work if you add maple syrup) Chopped shopping list
- 1 shallot, diced shopping list
- 3 cups of spinach/arugala blend shopping list
- S&P to taste shopping list
- 2 T olive oil shopping list
- 2 T fresh chopped sage shopping list
- 2 slices of swiss cheese shopping list
- Dash of red pepper flakes shopping list
For the cauliflower side
- 1/2 bunch of cauliflower shopping list
- 1 -2 tsp olive oil shopping list
- sea salt shopping list
- 2 eggs, poached shopping list
For the sauce
- 1 cup of good red wine (I used cabernet) shopping list
- 1 cup beef stock shopping list
- 2 sage leaves shopping list
- 1 tsp cayenne pepper shopping list
- 1 shallot shopping list
How to make it
- Preheat the oven to 450 (Cauliflower (recipe to follow) will be roasting at that temp while you prepare the following)
- In a large skillet, combine all the stuffing ingredients except for the cheese and 1T of the olive oil and cook until the sausage is brown, about 8 minutes on medium high See Photo
- Remove the stuffing from the pan
- Cut a deep pocket along the side of the tenderloin
- S&P the loin inside and out to taste
- Line the pocket with swiss cheese, and then stuff generously.
- Tie the tenderloin about every 2 inches. Make sure it's tight, but don't go too crazy as it will just force the stuffing out of the pocket
- In the same skillet, add the remaining olive oil and brown the tenderloin on all sides on medium high
- Remove the tenderloin and place in a shallow baking dish and cover the roast with any leftover stuffing that didn't make it into the tenderloin
- Roast in the oven for about 15 - 20 minutes, depending on the size of your tenderloin See Photo. The one pictured took 15 mins
The Sauce
- Quickly deglaze the pan with the red wine and scrape the bottom of the pan while the wine comes to a simmer. Add the remaining ingredients and reduce by 1/2
The Cauliflower
- Cut half of a bunch of cauliflower into two quarters and coat with olive oil
- Sprinkle sea salt all over them and place into the oven at 450 for 30 mins
- If you plan it right, the pork will have to go in the same oven when the time is down to about 15 minutes remaining
- To serve, poach one egg per serving, and place on top of the cauliflower. The flavor is absolutely amazing
- Allow the tenderloin to rest about 5 minutes before slicing
- Strain the sauce, and serve with the pork
The sausage
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