|Recipe from: someoneleftthecakeoutintherain|
Sausage Stuffed, Bacon Wrapped, Pork Tenderloin with Roasted Apples & Cider Sauce
“For some options – for the filling you could substitute feta with goat cheese, or omit all together.”
2 tablespoons unsalted butter
1/2 large yellow onion, chopped
3 garlic cloves, minced
1 pound sausage, casings removed
1 tablespoon fresh rosemary, chopped
1 medium Granny Smith apple, cubed
1 cup portabello mushrooms, roughly chopped
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces cream cheese, softened
1/2 cup sour cream
4 ounces feta cheese, crumbled
3 1/2 – 4 pound pork loin
16 slices bacon, I used 13, 6×7, depending on the size of your roast
4 medium apples, quartered, I used Fuji
3 tablespoons unsalted butter
1 cup hard cider
In a large skillet, over medium heat, melt butter.
Add onion and cook until soft and lightly golden, about 5 minutes.
Add garlic, sausage, rosemary and apples; cook, stirring occasionally.
Stir in salt and pepper.
Remove from heat and allow to cool completely.
In a small bowl, combine cream cheese, sour cream and feta; set aside.
To butterfly, put pork loin on a work surface with short end facing you.
Holding a long, thin sharp knife parallel to work surface and beginning along one long side,
cut 1/2″ above underside of roast.
Continue slicing inward, pulling back the meat with your free hand and unrolling the roast
like a carpet, until the entire loin is flat.
Cover with a sheet of plastic wrap.
Using a meat mallet, pound to an even thickness.
Uncover pork, spread cheese mixture evenly over loin, leaving a 1 inch border.
Evenly distribute sausage mixture over cheese.
Roll pork into a tight cylinder.
Tie roast securely with kitchen twine in 1″ intervals.
Wrap bacon lattice over roast.
Preheat oven to 400°.
Place tenderloin in roasting pan.
Scatter apples around roast.
Add cider and water to pan.
Roast pork until an instant-read thermometer inserted into center of loin registers 140°,
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