Stuffed pork tenderloin
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Stuffed pork tenderloin
  Pork    Tenderloin    Stuffing  
Last updated 6/12/2012 1:25:20 AM. Recipe ID 59242. Report a problem with this recipe.
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      Title: Stuffed pork tenderloin
 Categories: Pork, Stuffing, Meats, From cook4u
      Yield: 4 Servings
 
  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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Recipe ID 59242 (Apr 03, 2005)

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