Apple Sausage Pork Tenderloin

I am not a fan of pork tenderloin. It dries out easily and doesn’t have a particularly good texture. However, the flavour is good so I decided to try it a unique way.

The first problem is the shape of the tenderloin. It has a narrow tip that overcooks. They usually come in a package of two and you can get around this by tying two tenderloins together with a thick end matched with a thin end.

The second problem is that they dry out. I thought I could get around this by putting a moist stuffing in the tenderloins.

Start by making an apple sausage stuffing. Sauté 75 ml (1/3 cup) chopped onion in 25 ml (2 tablespoons) butter until translucent. Add 140 grams (1/3 pound) bulk sausage meat. Sauté until the sausage is crumbled and cooked through. Add 75 ml (1/3 cup) chopped apple, 2 ml (1/2 tsp) dried sage, 2 ml (1/2 tsp) dried thyme, and 2 ml (1/2 tsp) dried rosemary. Sauté for 1 minute.

Add 450 ml (2 cups) bread cubes and sauté for 3 minutes. Add 150 ml (2/3 cup) apple juice. Set aside to cool. This should be quite a moist dressing.

Butterfly each of two pork tenderloins lengthwise leaving 1/2 inch (1.25 cm) uncut. Spread one of the tenderloins with the stuffing. Lay the second tenderloin over the first with the narrow tip over the wide end of the first tenderloin.

Tie every 1 1/2 inches (4 cm) with butcher string. Mix 25 ml (2 tablespoons) brown sugar with 10 ml (2 tsp) of dried rosemary. Spread the mixture over the tied tenderloins.

Preheat a smoker or oven to 350 F (177 C). I made this in my Traeger Timberline. Cook until the internal temperature is 155 F (68 C), about 1 hour.

Let rest for 10 minutes, slice thickly and serve.

The Verdict:

This was brilliant. The pork tenderloin was juicy and no part was overcooked. The sweet/savoury stuffing was delicious! I now like pork tenderloin.

The Old Fat Guy

Apple Sausage Pork Tenderloin

Apple Sausage Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • Apple Sausage Stuffing:
  • 25 ml (2 tablespoons) butter
  • 75 ml (1/3 cup) diced onion
  • 140 grams (1/3 pound) bulk sausage
  • 75 ml (1/3 cup) chopped apple
  • 2 ml (1/2 tsp) dried sage
  • 2 ml (1/2 tsp) dried thyme
  • 2 ml (1/2 tsp) dried rosemary
  • 450 ml (2 cups) bread cubes
  • 150 ml (2/3 cup) apple juice
  • Rub:
  • 25 ml (2 tbsp) brown sugar
  • 10 ml (2 tsp) dried rosemary

Instructions

  1. Start by making an apple sausage stuffing. Sauté 75 ml (1/3 cup) chopped onion in 25 ml (2 tablespoons) butter until translucent.
  2. Add 140 grams (1/3 pound) bulk sausage meat. Sauté until the sausage is crumbled and cooked through.
  3. Add 75 ml (1/3 cup) chopped apple, 2 ml (1/2 tsp) dried sage, 2 ml (1/2 tsp) dried thyme, and 2 ml (1/2 tsp) dried rosemary. Sauté for 1 minute.
  4. Add 450 ml (2 cups) bread cubes and sauté for 3 minutes. Add 150 ml (2/3 cup) apple juice. Set aside to cool. This should be quite a moist dressing.
  5. Butterfly each of two pork tenderloins lengthwise leaving 1/2 inch (1.25 cm) uncut. Spread one of the tenderloins with the stuffing. Lay the second tenderloin over the first with the narrow tip over the wide end of the first tenderloin.
  6. Tie every 1 1/2 inches (4 cm) with butcher string.
  7. Mix 25 ml (2 tablespoons) brown sugar with 10 ml (2 tsp) of dried rosemary. Spread the mixture over the tied tenderloins.
  8. Preheat a smoker or oven to 350 F (177 C). Cook until the internal temperature is 155 F (68 C), about 1 hour.
  9. Let rest for 10 minutes, slice thickly and serve.
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