Kielbasa Stuffed Pork Tenderloin
From pkusmc 11 years agoIngredients
- 1 pork tenderloin shopping list
- S&P shopping list
- 2 T brown sugar shopping list
- 1/2 tsp cayenne pepper shopping list
- 1/2 tsp ground ginger shopping list
- 2 T olive oil shopping list
For the Stuffing
- 1 cup chopped kielbasa shopping list
- 1/2 large vidalia onion, chopped (you'll be using the other half later on here...) shopping list
- 1/2 cup chopped portabella's shopping list
- 2 T chopped parsley shopping list
- 1/3 cup apple cider vinegar shopping list
- 3 T butter shopping list
- 1/2 tsp ground sage shopping list
- Fresh cracked black pepper shopping list
For the Sauce
- 1/2 large vidalia onion, sliced into long, thin strips shopping list
- 4 T butter shopping list
- 1/2 tsp thyme shopping list
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!
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