Stuffed Pork Tenderloin Creole is such a flavorful dish! I love Pork Tenderloin. I can remember the times as a small boy when we killed hogs! Yes, back then we raised our own and a lot of old timers referred to the season as hog killing time!
We would strip the tenderloin out of the first hog and my mother and sisters would start fixing lunch! By the time we had that first hog ready to salt down lunch would be ready! Fresh tenderloin! Delicious!
Ingredients for: Stuffed Pork Tenderloin Creole
- 1 1/2 to 2 pound pork tenderloin
- Poultry seasoning, salt and white pepper
- 1/4 pound mildly spiced ground bulk pork sausage, cooked and crumbled
- 1/4 cup diced celery
- 1/3 cup diced onion
- 1/4 cup diced green bell pepper
- 8 ounce baby spinach leaves
- 1/4 cup toasted blanched almonds
- 1 tablespoons minced white raisins (dried cranberries would be good too)
- 2 tablespoons
- 1/2 cup soft breadcrumbs
Directions for: Stuffed Pork Tenderloin Creole
- Prep the tenderloin by slicing down the length about 1/2-inch depth with a sharp fillet knife. Turn the knife to one side and begin slicing horizontally while rolling loin along as you proceed until the tenderloin becomes a flatten, rectangular rolled out piece of meat, sort of steak-like. There are many ways to prepare the loin, some prefer cutting downward in the center and then cutting to each side; the cut would resemble an upside-down ‘T’. And there is the cut that resembles an angular ‘J’. I like the rolled version as the piece of meat becomes more of a roulade.
- Lightly sprinkle the inside (cut side) with a little poultry seasoning, a light sprinkle of salt and white pepper. Cover and refrigerate to allow rest while proceeding to prep the veggies and cook the sausage.
- In a medium skillet, brown sausage over medium heat and remove any grease. Add the celery, onion and bell pepper to the sausage and cook about 3 minutes over medium low, just enough to soften the veggies. Add the spinach and stir until wilted. Add the almonds and raisins; remove from heat. Stir in the bread crumbs. Allow to cool and give all a rough chop on a cutting board.
- Preheat oven to 450 degrees F.
- Remove roulade from refrigerator and set aside. Place the mixture in the center of the roulade. Spread the mixture to one end (the thinnest) and begin rolling just like a jelly-roll. Use kitchen twine to truss the tenderloin in several places securing it together.
- Place the tenderloin cut side down on a baking pan and place in the oven. Turn the temperature down to 375 degrees. Roast about 25 minutes or until internal (meat part) temperature reaches 150 degrees F. Remove from oven, cover with foil and let rest about 10 minutes before cutting.
We hope you enjoy this Stuffed Pork Tenderloin Creole
The recipe was obtined from: Drick’s Rambling Cafe
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