Pork Tenderloin w/ Italian Sausage & Herb Stuffing
Servings
6
Servings
6
Ingredients
Instructions
  1. Butterfly pork tenderloin & pound flat with a meat mallet.
  2. In a saucepan, heat oil & add onion & garlic. Sauté until aromatic. Add Italian seasoning, sage & sausage meat. Cook until browned then add panko crumbs & vegetable broth. Season with salt & pepper to taste. Remove from heat & allow to cool.
  3. Place the sausage mixture on top of the pork tenderloin, leaving about 1-inch around the sides. Tightly wrap the tenderloin into a roll.
  4. Starting at one side, wrap the bacon around the stuffed tenderloin. Overlap, using the bacon to secure the tenderloin from coming apart.
  5. Preheat oven to 350 F.
  6. In a skillet over medium heat, sear the pork tenderloin roll in a pan on the stove top on all sides.
  7. Transfer bacon wrapped tenderloin into the oven & roast for about 25-30 minutes or until internal thermometer reads 145-150 F.
  8. Allow meat to rest under foil for about 10 minutes before carving.