I Made It: Stuffed Pork Tenderloin with Sausage, Apples and Walnuts
Posted Oct 14 2008 4:13am
Yep. More food porn. :)
I first made this dish for some friends who were moving out of the country and they loved it. It had been a while since I made it and brought it out again. Looking at it makes it appear more difficult than it is (don't fear the roast!). It is super simple, and super impressive. Well, at least they were impressed! :)
For a healthier option substitute Turkey Italian Sausage. I calculated the nutritional content based on regular pork Italian sausage because I was too lazy to look-up and enter the turkey stuff.
2.5 - 3 lb. pork loin roast 4 hot turkey italian sausage links 1/3 Cup toasted, crushed walnuts 1 shallot, diced 1 Granny smith Apple, diced (I washed; didn't peel. It was fine) 1 1/2 t. Parsley Olive Oil String to tie up roast Roasting Pan =========================================
Preheat oven to 400.
Remove skins from turkey sausage and brown in pan. Add shallot and apple, cook 3 more minutes.
Mix sausage mixture with parsley and walnuts.
If not already split, split your pork roast. I found that slightly butterflying each half gave me more room for stuffing.
Cut 4 pieces of string and lay across the roasting pan. Lay 1 half of the roast on top of the string.
Overfill the bottom half with the sausage mixture. Lay the top half of the pork roast on top, to make a sandwich.
Begin tying the strings firmly, but not so tight that the filling squeezes out. If you see areas where the filling is seeping out, just add another tie. I have 8 - 10 ties by the time I'm done. My pork roast is bound up as tight as my boobs in a sports bra!
Heat a pan with olive oil and sear on all sides until golden brown.
Place in oven until a thermometer inserted to the inside of the roast reaches 170 degrees (about 50 minutes in my oven).