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PORK TENDERLOIN CONC. MONITOR ***

STUFFED PORK TENDERLOIN

4 hot Italian sausages, casings removed

½ cup finely chopped onion

1 cup finely chopped mushrooms

1 small bag of washed baby spinach, chopped

¼ cup bread crumbs

2 pork tenderloins, butterflied

pepper jelly

butcher’s string

Preheat oven to 350 degrees.

In a large skillet, brown the sausage for 4 minutes, breaking it into tiny pieces using a wooden spoon.

Add the onion and mushroom and continue cooking. Mushrooms should begin to release moisture.

Add the spinach and cook the mixture, stirring often, until spinach is wilted. Remove from heat, and stir in the bread crumbs – add a little olive oil, if necessary, to bind the mixture.

Place one tenderloin on a cutting board. Spoon a generous layer of the sausage filling on the tenderloin – you should use most of it up – and then top with the second tenderloin. Tie the meat together. Brush the top with pepper jelly, and place roast in oven.

Roast for 30 minutes. Turn the roast over, brush on more pepper jelly, and roast another 30 minutes. Remove from oven and let roast rest for 10 minutes before slicing.

We served this with mashed steamed cauliflower.

(Theresa Maier lives in Henniker. She can be reached by e-mail at [email protected].)

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