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Name: Stuffed Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 slices Bacon; 2 tb Parsley, fresh chopped fine; 1 sm Italian sausage; 2 1/2 lb Tenderloin, pork; 1/2 ts Thyme; 1 Egg yolk beaten; 1 c Mushrooms chopped; 1/4 c Dry white wine; 2 tb Butter

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INGREDIENTS

2 slices Bacon
2 tb Parsley, fresh ; chopped fine
1 sm Italian sausage
2 1/2 lb Tenderloin, pork
1/2 ts Thyme
1 Egg yolk ; beaten
1 c Mushrooms ; chopped
1/4 c Dry white wine
2 tb Butter

Servings

INSTRUCTIONS

1. Preheat the oven to 375. 2. Lay the pork tenderloin on chopping board and trim off almost all the fat. Score 2 vertical lines down the lenght of it, taking care not to pierce through the meat. Place the pork between to pieces of plastic wrap and pound the meat lightly with a flat mallet so that it forms a shape somewhere between an oval and a rectangle. 3. Melt 1 tbsp of butter in a saucepan and add the mushrooms. Cook for 2-3 min. until soft. 4. Remove the sausage meat from its casing and put it into a small mixing bowl. Add the mushrooms, parsley and thyme and blend well. Stir in the egg to bind. 5. Spoon the sausage meat mixture down the center of the pork. Fold over the 2 end flaps of the pork and then the sides to form a roll. Place the slices of bacon on top. Tie the roll in 2 or 3 places with string. 6. Place the roll on a sheet of foil and dot the remaining butter on top. Wrap the foil around the pork roll and set on a baking sheet. 7. Cook for 30 min. Remove the foil, baste the pork with the cooking juices and cook for a further 10 min. 8. Remove and discard the string and bacon. Cut the meat into slices crosswise. Pour the cooking juices into a small saucepan, add the wine and bring to a boil. Serve this sauce with the pork. This dish: Paupiette de porc

NOTES

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Stuffed Pork Tenderloin

2 slices Bacon
2 tb Parsley, fresh chopped fine
1 sm Italian sausage
2 1/2 lb Tenderloin, pork
1/2 ts Thyme
1 Egg yolk beaten
1 c Mushrooms chopped
1/4 c Dry white wine
2 tb Butter

1. Preheat the oven to 375. 2. Lay the pork tenderloin on chopping board  and trim off almost all the fat. Score 2 vertical lines down the lenght of  it, taking care not to pierce through the meat. Place the pork between to  pieces of plastic wrap and pound the meat lightly with a flat mallet so  that it forms a shape somewhere between an oval and a rectangle. 3. Melt 1  tbsp of butter in a saucepan and add the mushrooms. Cook for 2-3 min. until  soft. 4. Remove the sausage meat from its casing and put it into a small  mixing bowl. Add the mushrooms, parsley and thyme and blend well. Stir in  the egg to bind. 5. Spoon the sausage meat mixture down the center of the  pork. Fold over the 2 end flaps of the pork and then the sides to form a  roll. Place the slices of bacon on top. Tie the roll in 2 or 3 places with  string. 6. Place the roll on a sheet of foil and dot the remaining butter  on top. Wrap the foil around the pork roll and set on a baking sheet. 7.  Cook for 30 min. Remove the foil, baste the pork with the cooking juices  and cook for a further 10 min. 8. Remove and discard the string and bacon.  Cut the meat into slices crosswise. Pour the cooking juices into a small  saucepan, add the wine and bring to a boil. Serve this sauce with the pork.    This dish: Paupiette de porc

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Nutrition

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Serving Size: 1 Serving (351g)
Recipe Makes: 4

Calories: 551
Calories from Fat: 272 (49%)

Amt Per Serving		% DV

	Total Fat 30.3g	40 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 3.6g
Cholesterol 276.5mg		85 %
Sodium 473.6mg		16 %
Potassium 1262.5mg		33 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 64g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 551

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