Sausage Stuffed Pork Tenderloin

 

Stuffing and tenderloin

Pork tenderloin typically comes 2 in a pack
1 lb. sweet Italian sausage
8 oz bag baby spinach
3 or 4 diced baby sweet peppers
½ small sweet onion diced
½ cup finely shredded carrots
2 cups stale bread cubes
1 egg lightly beaten
4 oz chicken stock more if needed
2 tbsp olive oil (I like to use chili infused)
 
Pork rub:
1 TBLs kosher salt
1 TBLs sugar
2 tsp sweet paprika
2 tsp garlic powder
2 tsp onion powder

1 to 5 tsp red pepper flakes depending on how spicy you like

 

Garlic Sauce:

4 cloves garlic pressed

½ tsp red pepper flakes

½ tsp dried oregano

1 cup chicken stock

1 TBLs cornstarch

2 slices of bacon 

Butterfly tenderloins:

Place the pork loin fat side down on a large cutting board. Cut lengthwise down the center of the meat. Don't cut all the way through—it's critical to leave about ½ inch uncut along the bottom to hold both sides of the loin together.

Place your knife at the base of the V you just created, so that the blade is perpendicular to your first cut. Using shallow slices and the cutting board as a guide, cut through the left side of the loin. Maintain a ½- to ¾-inch thickness and unroll the meat as you cut.

Repeat the same cut on the right side of the loin, making shallow slices and unrolling the meat. You should end up with a flat, relatively even thickness across the entire piece of meat. If some areas of the pork are thicker than others, put a layer of plastic wrap on top of the meat and pound the thick spots with the flat side of a meat mallet. (Mine is NEVER anywhere close to flat, I always have to pound it out).

Remove the casing from the sausage and begin browning in a large frying pan. As sausage begins to brown add diced peppers, onions, and carrots. Continue to break up sausage as it cooks so it resembles ground meat.  When sausage is almost cooked through add torn spinach  to the pan.  It will look like too much but it will break down. 

In a large bowl, mix together the bread cubes, sausage mixture, and egg.  The mixture should hold together somewhat.  If it is very dry add some chicken stock.

Divide the stuffing between the two tenderloins.  Spread the stuffing over the tenderloins almost to the edges.  Roll the tenderloins to ensure when you slice them the slices will be across the grain.  If the finished slices are with the grain they will be tough.  Tie the stuffed tenderloins with butcher’s twine.  Place the tenderloins on a cookie sheet and sprinkle with pork rub.  Place tenderloins on medium heat grill turning once until internal temp reaches 145 degrees. 

While tenderloins cook prepare garlic sauce.  In a small skillet cook bacon to render down the bacon.  Remove the bacon from the skillet and add onion, oregano, red pepper flakes and garlic.  Cook until fragrant. Stir into chicken stock and bring to a simmer.  Mix cornstarch with several tablespoons water to create a slurry.  Stir cornstarch into garlic sauce and cook until thickened.  I like to run my sauce through a sieve so it looks smooth. 

Serve tenderloin with garlic sauce.