BOUDIN STUFFED PORK TENDERLOIN WRAPPED IN BACON
I first tasted Boudin Stuffed Tenderloin on a trip to Texas. It was out of this world, melt in your mouth delicious. What an easy recipe. Your friends and family will think you are a Master Chef!
Provided by Barbara Kelly
Categories Pork
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Saute chopped onion, celery and green pepper in a little butter until tender. Salt and pepper to taste.
- 2. Add liverwurst and rice to sauteed vegetables, breaking up liverwurst. Add rice, cayenne, black pepper and garlic powder.
- 3. Add water to moisten the liverwurst, rice and vegetable mixture and heat through.
- 4. Chop one green onion and small handful of fresh parsley in food processor. Add liverwurst mixture and process until rice is mostly broken down.
- 5. Remove tenderloin halves from package and pat dry. Cover well with rub all over.
- 6. Place one tenderloin half on plate and top with liverwurst mixture. Place the other half on top.
- 7. Take pre-cooked bacon and wrap around width of tenderloin halves and secure with toothpicks. Continue working down the tenderloin securing bacon around the tenderloins with toothpicks.
- 8. Heat oven to 350 degrees and bake until pork reaches 145 degrees. Start checking meat temperature around 45 minutes into baking to ensure you don't overcook.
- 9. Allow meat to rest 5 minutes before slicing.
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