Pork Tenderloin Stuffed with Italian Meats. This little Bacon Wrapped Sausage Stuffed Pork Tenderloin recipe is a blast from the past. Lots of things have changed since then, thank goodness! I was looking through my old photos on the original Bacon Wrapped Sausage Stuffed Pork Tenderloin recipe post.
You can purchase any loose and raw Italian sausage (or just about any raw sausage, for that matter!) and stuff. You can also buy raw sausages in their casings and cut the end of a sausage and squoosh the filling out. Great recipe for Pork Tenderloin Stuffed with Italian Meats. You can cook Pork Tenderloin Stuffed with Italian Meats using 19 ingredients and 13 steps. Here is how you cook that.
Ingredients of Pork Tenderloin Stuffed with Italian Meats
- It's of Pork.
- Prepare 1 of whole pork tenderloin.
- You need 8 of thin slices of Italian hot ham.
- You need 10 of thin slices of deli Genoa salami.
- Prepare 12 of pepperoni slices.
- Prepare 1 of 4 ounce Block if cheese, I used habanero cheddar.
- It's 1 tbsp of olive oil.
- Prepare 1 tsp of Sriracha seasoning blend spice.
- Prepare 1/4 tsp of black pepper.
- Prepare of SAUCE.
- You need 15 oz of can diced tomatoes with juices.
- Prepare 1 of small onion, chopped.
- You need 1 of garlic clove, chopped.
- It's 1 tbsp of fresh lemon juice.
- Prepare 1/4 of pepper and salt to taste.
- It's 1/2 tsp of Italian seasoning.
- Prepare 3/4 cup of heavy cream.
- Prepare 1/4 cup of Romano cheese, fresh grated.
- Prepare 1/4 cup of fresh chopped herbs, basil, parsley and chives.
I had leftover italian deli meats and wanted a dinner idea with them and this is the result. The pork was so tender and really flavored well with the meats. The cheese is spicy so choose a milder one if you prefer. In a large saute pan over medium heat, saute the sausage until no longer pink.
Pork Tenderloin Stuffed with Italian Meats instructions
- Preheat oven to 375..
- Slice tenderloin down the middle, but not all the way through and cover with plastic wrap and pound with a meat pounder to about an even 1/4 inch thickness.
- Lay ham evenly on pork.
- Lay Genoa salami evenly on ham.
- Lay pepperoni om salami evenly.
- Place a log of the cheese down the middle.
- Roll up tightly to enclose filling and tie with butchers twine to keep together. Skewer ends closed with a toothpick.
- Heat olive oil in an ovenproof skillet. Season prk with sriracha seasoning and pepper. Brown pork on all sides.
- Place in preheated oven and roast for about 30 to 35 minutes. Remove from oven, tent with foil and let rest while making sauce.
- MAKE SAUCE.
- In pan drippings from skillet pork was cooked in cook onion and garlic until soft about 1 minute.
- Add tomatoes, lemon, Italian seasoning salt and pepper and cream and cook at a simmer until its a sauce consistancy about 5 minutes, add romano cheese and herbs.
- Remove string and toothpicks from pork, slice and serve with sauce.
Remove the sausage (leave in the fat), and set aside. Because it's so lean, however, tenderloin can easily dry out. In this recipe, the pork gets a double dose of juiciness, first with the initial brining (allow at least four hours for this step), and then with the pork sausage stuffing. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper.
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