Serves 6
Ingredients:
2 Pork Tenderloins, thawed
2 Tablespoons of olive oil, separated
1 Pound of pork sausage, removed from casing
2 Tablespoons of shallots, diced fine
2 Tablespoons of dried cranberries
1 Cup of beef broth
6 slices of white bread
Procedure:
1. Insert a long thin knife into each end of the pork tenderloin to make a cavity all the way through. Do not cut through the sides.
2. Heat a large skillet over medium high heat for one minute. Add the oil and sausage and sauté until browned.
3. Add the shallots and cranberries and sauté for one minute.
4. Transfer the hot ingredients to a 16 X 9 inch baking pan and add the beef broth. Place the bread into the pan and press it down into the beef broth/sausage mixture. Place uncovered into a 350 degree oven for 20 minutes.
5. Let the stuffing cool for 10 minutes before placing into a food processor. Pulse the chopping blade for three bursts.
6. Place the stuffing into a large zip lock bag and cut one of the corners off. “Pipe” the stuffing into the pork tenderloin until completely filled.
7. Bake the pork tenderloins on a sheet pan for 40 minutes at 400 degrees. Let them rest for 20 minutes before slicing.
Recipe Type: AuthenticIngredients:
2 Pork Tenderloins, thawed
2 Tablespoons of olive oil, separated
1 Pound of pork sausage, removed from casing
2 Tablespoons of shallots, diced fine
2 Tablespoons of dried cranberries
1 Cup of beef broth
6 slices of white bread
Procedure:
1. Insert a long thin knife into each end of the pork tenderloin to make a cavity all the way through. Do not cut through the sides.
2. Heat a large skillet over medium high heat for one minute. Add the oil and sausage and sauté until browned.
3. Add the shallots and cranberries and sauté for one minute.
4. Transfer the hot ingredients to a 16 X 9 inch baking pan and add the beef broth. Place the bread into the pan and press it down into the beef broth/sausage mixture. Place uncovered into a 350 degree oven for 20 minutes.
5. Let the stuffing cool for 10 minutes before placing into a food processor. Pulse the chopping blade for three bursts.
6. Place the stuffing into a large zip lock bag and cut one of the corners off. “Pipe” the stuffing into the pork tenderloin until completely filled.
7. Bake the pork tenderloins on a sheet pan for 40 minutes at 400 degrees. Let them rest for 20 minutes before slicing.
Recipe Author: Chef Mike
Source: http://www.southernfoodsathome.com/my_news/southern_foods_at_home_news_200912.pdf