Stuffed Pork Loin with Sausage – Butterflied Pork Tenderloin

Pork loin – mild, lean, safe, boring. I’m going to show you the basic technique of butterflying and stuffing a pork loin to pack it with flavor. We’re making a stuffed pork loin with sausage. Stick around to the end where I’ll show you three more ways you can pack punch in your pork loin!

=== 🍽🍸🥩 RECIPE ===
1 – 4 to 5 pound pork loin (pork tenderloin)
1 pound loose sausage meat
1 tablespoon fresh sage leaves, chopped
Salt & Pepper
6 lengths butcher twine, about 24 inches spaced out equally on a sheet tray or roasting pan.

Preheat your oven to 350°.

With a sharp knife, make an incision in the loin, lengthwise. Then make smaller incisions on each side to butterfly the loin.

Place the butterflied loin on the lengths of twine . Season the inside of the meat liberally with salt and pepper.

Scatter the chopped sage leaves evenly over the pork. Then spread the sausage meat out in an even layer, being careful not to get too close to the edges.

Starting in the middle, tie each piece of twine tightly until all 6 are done. Season the outside with salt and pepper.

Roast in the oven until an internal temperature of 135°. Remove from the oven and tent loosely with foil. Allow to rest for at least 20 minutes. In that time carry over cooking will raise the temperature between 140° – 145° – the perfect temperature for moist pork.

To serve: snip through the twine with kitchen shears and remove. Cut into thick slices. Serve immediately.

Other stuffing options: apples & cranberries, mushrooms and garlic, spinach and roasted red peppers.

Mercer Culinary 14″ Slicing Knife –

Post A Comment For The Creator: Peter Lee