Ingredients

How to make it

  • Heat a large skillet on medium high, and toss in the kielbasa
  • Allow the kielbasa to cook for about 5 minutes to get a nice crust on it, and then add the remaining ingredients for the stuffing
  • Cook for about 10 minutes
  • Preheat the oven to 350
  • Butterfly the tenderloin, but don't cut through the ends...it's easier to keep the stuffing in if you make a deep pocket rather than cut the whole thing open
  • Season inside and out with salt and pepper
  • Stuff the tenderloin, and then tie with string every 2 inches or so, working the stuffing into the pocket with your fingers. You can get a lot in there, so don't get discouraged!
  • Once bundled, combine the brown sugar, cayenne pepper and ground ginger in a bowl, and rub the outside of the loin generously
  • In the same skillet, add the olive oil, heat to medium high and sear the pork until all sides are a nice, dark brown and a crust has been developed
  • Place the skillet in the oven and cook for an additional 25 minutes
  • While its cooking, melt 4 T of butter in a pan, and add the strips of vidalia and the thyme
  • Let that cook on medium low while the pork is cooking
  • Let the pork rest for at least 5 minutes before slicing
  • Serve with a tablespoon of the onions/butter on top. Really, really good!

Reviews & Comments 2

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  • 22566 1 year ago
    ~Scientificus~
    Hey,fella you used portabella :o)
    Croatian proverb..."All mushrooms are edible,but some only once"
    Spending a wee bit more time contemplating ones mortality during said meal...don't you think?...Just gotta love those 'morels' :o)
    Reads as one terrific tender tenderloin.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag
  • gourmetana 1 year ago
    Now we're talkin' ;) Great post. Thanks for sharing.
    Was this review helpful? Yes Flag

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