Italian sausage and bread make a flavourful and moist stuffing. After rolling up the pork, your hands will be dirty, so have the kitchen string precut and ready before you start.
HANDS-ON TIME
30 minutes
TOTAL TIME
1 hour
MAKES
6 servings
INGREDIENTS
SAUSAGE-STUFFED PORK TENDERLOIN:
1 cup cubed (½ inch/1 cm) day-old white bread
¼ cup milk
225 g hot or sweet Italian sausages, casings removed
1 large pork tenderloin (450 g)
1 tbsp Dijon mustard pinch each salt and pepper
2 tsp olive oil
CREAMY MUSTARD SAUCE:
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
¼ cup dry white wine
⅓ cup apple cider
¼ cup whipping cream (35%)
1 tbsp Dijon mustard
pinch each salt and pepper
DIRECTIONS
SAUSAGE-STUFFED PORK TENDERLOIN: Place bread in large bowl; pour milk over top. Let stand until absorbed, about 5 minutes. Mix in sausage.
Meanwhile, trim any fat from pork. Place on cutting board with narrow end closest to you; holding knife parallel to cutting board and starting at right side, cut in half horizontally almost but not all the way through. Open pork like book. Starting at centre, slice left side in half horizontally almost but not all the way through; open. Turn and repeat on opposite side.
Sandwich pork between waxed paper or plastic wrap; using meat mallet or heavy-bottomed saucepan, pound to even ½-inch (1 cm) thickness. Spread top with mustard.
Spread sausage mixture in 2-inch (5 cm) wide strip lengthwise along centre of pork. Starting at 1 long side, roll up; tie at 2-inch (5 cm) intervals with kitchen string. Sprinkle with salt and pepper.
In large skillet, heat oil over medium-high heat; brown pork all over, about 5 minutes. Set skillet aside for sauce.
Transfer pork, seam side down, to rimmed baking sheet. Bake in 375°F (190°C) oven until juices run clear when pork is pierced, just a hint of pink remains inside and instant-read thermometer inserted in centre reads 160°F (71°C), about 25 minutes. Transfer to cutting board; cover loosely with foil and let rest for 5 minutes before slicing.
CREAMY MUSTARD SAUCE: While pork is baking, add oil to skillet; heat over medium heat. Cook garlic and onion, stirring often, until softened and golden, about 4 minutes.
Add wine; cook until reduced by half, about 3 minutes. Stir in cider, cream, mustard, salt and pepper; bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes.
Serve with pork.
NUTRITIONAL INFORMATION, PER SERVING: about 295 cal, 24 g pro, 18 g total fat (6 g sat. fat), 8 g carb, 1 g fibre, 74 mg chol, 392 mg sodium, 413 mg potassium. % RDI: 4% calcium, 11% iron, 4% vit A, 2% vit C, 5% folate.
