EASY STUFFED PORK TENDERLOIN
A tasty recipe with a minimum of ingredients and relatively short cooking time. The instructions are a little long so just read them through once before starting.
Provided by WOLFGANG S.
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside.
- In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes.
- Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat.
- On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine.
- Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks.
- Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy.
- For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!
Nutrition Facts : Calories 762.4, Fat 46.9, SaturatedFat 16.1, Cholesterol 173.6, Sodium 1383.2, Carbohydrate 32.2, Fiber 1.6, Sugar 3.9, Protein 49.5
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