Sausage Pizza Stuffed Tenderloin

I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated. 

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.

I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born! 

Pair this meal with Scout and Cellar  2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner! 

www.scoutandcellar.com/whiskawaykitchen

Not a wine drinking, pair this with Coppertail’s Free Dive IPA. 

Ingredients

• 1 Pork Tenderloin, garlic herb marinated
• 1/s lb. Italian sausage
• ½ Yellow Onion, diced
• 8 oz. Mushrooms, rough chop
• 3 garlic cloves, chopped
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• Pepper to taste
• 8 oz. Shredded Mozzarella cheese
• ½ cup of flour
• Parsely, chopped, optional
• Parmesan cheese, shredded, for serving
• 2 cups Tomato sauce, for serving

Instructions

Preheat the oven to 350˚F. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. 

Saute the diced onion,until translucent. 

Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. 

Add the garlic and cook for 1 minute. 

Remove from the heat. 

Add the Italian sausage to the same skillet and cook until browned. 

Remove from heat and place on a plate lined with a paper towel to drain the grease. 

Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. 

Sprinkle ½ of the  mozzarella cheese over the tenderloin. 

Spread the onion and mushroom mixture over the cheese.

Spread the sausage on top of the  onion and mushroom mixture. 

Sprinkle the rest of the mozzarella on top of the sausage. 

Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine. 

In a large dish, pour ½ cup of flour and spread out. 

Carefully roll the rolled stuffed tenderloin in the flour, covering all sides. 

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.

http://www.scoutandcellar.com/whiskawaykitchen

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Jalapeño Popper Stuffed Pork Tenderloin

A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is  bursting with flavor!

Ingredients

• 1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
• 2 jalapeno peppers , cored and minced
• 4 oz cream cheese
• 1 cup cheddar cheese , grated
• 1 tbsp chili powder
• 6-8 bacon slices, crumbled

Instructions

Preheat the oven to 350°F

Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it. 

Trim the pork tenderloins of any fat and membrane. 

To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat. 

Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. 

Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.

You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!

In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.

Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!

Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.

Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).

Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.

Sprinkle with chopped parsley and Enjoy!

Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes.  To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.

French Onion Stuffed Pork Tenderloin

If you love French Onion soup, you will LOVE this French Onion Stuffed Pork tenderloin! This smothered pork tenderloin has all the great flavors of a French onion soup, plus juicy pork, and it’s made in one pan! 

Seriously! Brian, my boyfriend said this meal made the Top Ten! It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan, which makes for easy clean up! I personally love cast iron so my 10 inch cast iron skillet is my go-to for one pan meals! 

Grab your favorite oven-safe skillet, and let’s get started! 

Preheat the oven to 350°F while you brown the onions and garlic. This will take about 20 minutes. You will use two onions, which may seem like a lot but trust me the onions will reduce as they cook. Cook the onions and garlic in an oven-safe, large skillet. The pork tenderloin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin.

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Before butterflying the tenderloin, mix the oil, salt, pepper, and Italian seasoning in a bowl. You will rub this oil mixture on both sides of the tenderloin. To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Tenderloin. Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. Once the pork has been butterflied, rub both sides with the oil mixture.

Top the pork tenderloin with half of the cooked onions and half of the shredded cheese. Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients. Heat the same skillet that you used for the onions, melt 3 tablespoons of butter. Next, sear the pork tenderloin on all sides, rotate it about four times to get as much of the pork seared as possible.

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Next, cook the pork tenderloin for about 15-20 minutes, making sure the internal temperature is at 145°F. Take the tenderloin out of the oven. Don’t worry, I did not forget about the rest of the onions and cheese. Top the tenderloin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Sprinkle with chopped parsley and Enjoy!

This recipe pairs great with my french onion risotto and a glass of Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Risotto recipe is at the bottom of this post. 

Ingredients

ONIONS

• 3 tablespoons butter
• 2 yellow onions, thinly sliced
• 3 garlic cloves, chopped
• 1 tablespoon EVOO
• Salt & Pepper
• ½ cup beef broth

PORK TENDERLOIN

• 1 pork tenderloin
• 2 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Italian seasoning
• 2 cups shredded gruyere cheese, divided
• 3 tablespoons butter
• Chopped Parsley 

Instructions

Preheat the oven to 350°F.

ONIONS

In a large oven-safe skillet over medium-high heat, melt butter.

Add onions, drizzle EVOO over top, stir and saute for 5 minutes.

Add garlic, stir to combine and saute for 2-5 minutes

Add beef broth, stir and cook until the onions are browned and tender (approximately 15-20 minutes). 

Transfer cooked onions to a bowl and tent to keep warm.

PORK LOIN

Butterfly the pork tenderloin. 

Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.

In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork tenderloin.

Top the pork tenderloin with half of the cooked onions and half of the shredded cheese.

Tightly roll the pork tenderloin to completely enclose all of the fillings.

Using cooking twine, tightly secure the roll.

In the same skillet over medium heat, add the pork tenderloin to the pan and sear on all sides (about 3-5 minutes on each side). Turning the pork tenderloin a total of 4 times.

Transfer the skillet to the oven and cook for 15-20 minutes or until the pork tenderloin reaches an internal temperature of 145 °F. 

Remove pork tenderloin from the oven. 

Increase oven temperature to broil. 

Top pork tenderloin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.

Slice and serve warm.

Sprinkle with parsley for garnish.

Risotto Recipe

Ingredients

• 5½ cups beef stock
• 2 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 2 cups Aborio rice
• 6 cloves garlic, minced
• ¼ cup Parmesan cheese
• ¼ teaspoon salt
• Pinch black pepper

Instructions

First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.

Heat your butter in a large pot  over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir often, you want to make sure that the rice doesn’t burn, stir until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender.

When your rice is ready, stir in the Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.