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Recipe from: someoneleftthecakeoutintherain Image credit: THE blonde bomber |
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.” THE
blonde bomber
Ingredients:
Filling:
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
Pork:
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
Directions:
Filling:
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.
Pork:
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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