Fruit-and-Sausage-Stuffed Pork Tenderloin

Lisa Park

Fruit-and-Sausage-Stuffed Pork Tenderloin

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    1/2 red onion, minced 1 clove garlic, minced
    1/3 cup pine nuts, toasted 1/2 cup chicken broth
    1/3 cup golden raisins 1 cup breadcrumbs
    1/4 cup sundried tomatoes (in oil), chopped 2 teaspoons dried rosemary
    1 sweet Italian sausage, crumbled salt and pepper, to taste
    1 cup cremini mushrooms, chopped 1 (3 pound) boneless pork loin roast


    Prep: 10 min Total: More than 60 min
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    • 1

      Preheat oven to 375 degrees Fahrenheit.

    • 2

      Rinse pork loin and pat dry. Facing one short end of the roast towards you, start cutting 1/2 an inch above the bottom of the roast and move inwards. Continue cutting 1/2 an inch along the bottom of the roast, unrolling the roast as if it were a carpet. Once you’ve opened up the pork loin into a long rectangle, set it on top of a sheet of plastic wrap. Place another piece of plastic wrap on top. Pound with a meat mallet or large spoon to flatten to about half its original thickness. Remove plastic wrap. Season with salt and pepper; set aside.

    • 3

      Place a sauté pan over medium-high heat. When pan is hot, add crumbled sausage and brown, about 3 to 4 minutes. Add mushrooms and brown, about 2 to 3 minutes. Toss in garlic and cook out for about 1 minute. Stir together and then place in a medium bowl.

    • 4

      In the same bowl, add the rest of the stuffing ingredients and combine well. Season with salt and pepper to taste.

    • 5

      Spread the stuffing across the rectangle of pork, leaving about a 1/2 an inch clear around the edges. Starting at the short end of the pork, roll up tightly and tie with kitchen string about 1 1/2 inches apart. Season the outside of the pork lightly with salt and pepper.

    • 6

      Transfer the rolled pork to a greased roasting pan. Place in oven and cook uncovered for 50 to 60 minutes, or until instant-read thermometer registers 145 degrees Fahrenheit. Transfer to cutting board and let rest for 15 minutes. (Note: Internal temperature will keep rising while the pork rests.)

    • 7

      Cut the string from the pork and slice the roll. Serve with mashed potatoes.

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