Kate's Cuisine

Nov 11 2010

Spinach & Sausage Stuffed Pork Tenderloin

1 pork tenderloin $4.51
3 Italian sausages, removed from casing and crumbled $2.01
2 large carrots, peeled and diced $0.34
2 stalks celery, diced $0.22
1 onion, diced $0.47
1/2 pound baby spinach, $2.99
1 cup pine nuts $2.75
1 cup Parmesan cheese, grated $2.25
Fronds from anise fennel $1.99
4 fresh sprigs of thyme, stripped of leaves $1.25
4 fresh sprigs of savoury, stripped of leaves $0.75
2 tablespoons multigrain mustard $0.27
Salt and pepper $0.02
4 tablespoons olive oil, divided $0.72

Total Cost   $20.54

1.) Preheat oven to 350 degrees Fahrenheit.

2.) In a skillet over medium heat, saute: sausages, carrots, celery, onion, spinach, pine nuts, Parmesan, fennel fronds, thyme, savoury, salt and pepper. Saute until meat is fully browned and onions are soft.

3.) Meanwhile, butterfly pork tenderloin. To do this, cut a slit in the side of the pork and then gently open it up so that it lies as flat as possible. Place into a resealable plastic bag. With a meat mallet or rolling pin, gently pound the tenderloin until it’s about 1/2″ thick and even throughout. Then remove the pork from the bag and lay it out flat. Spread a thin layer of multi-grain mustard across the entire surface of the pork.

4.) When sausage/spinach mixture is finished cooking, spoon it onto the pork tenderloin and spread it out evenly onto the pork.

5.) After mixture is fully on the pork, start rolling the pork. Do this by taking one of the smaller ends (either the top or the bottom) and roll the pork up, rolling it into itself as much as possible, and as tightly as possible, as you go. Tuck any ends into the pork as well as you go, if there are any. Once the entire pork is rolled, you can then tie it with twine. If you don’t have twine, simply placing toothpicks along the side should be enough to hold the pork together.

6.) Once the pork is rolled, brush with one to two tablespoons of olive oil. Sprinkle with salt and pepper and place in the preheated oven. Cook for 45 – 55 minutes, until juices run clear.

7.) After removing the pork from the oven, tent it with aluminum foil and allow to rest for 5 minutes. After the pork has rested, slice into 1″ – 1.5″ slices.

8.) Serve and enjoy!

Read the review here

No responses yet

Trackback URI | Comments RSS

Leave a Reply