Stuffed Pork Tenderloin

* Exported from MasterCook *

STUFFED PORK TENDERLOIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Meats

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

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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