Sausage Stuffed Pork Tenderloin
You'll look like a professional chef when you put this recipe on the table - just don't tell anyone that it was really quite easy to make!
Servings: 4 servings
Trim the silver skin from the pork tenderloin and butterfly it, without cutting all the way through.
Remove the sausage meat from the casings and mix it with 1 tsp of Italian seasoning, 1/4 tsp of garlic powder, and 1 tsp of dehydrated onion flakes.
Fill the butterflied pork tenderloin with the sausage meat, laying it in a long line down the length of the tenderloin.
Pull the sides of the pork tenderloin up to cover most of the sausage filling. Tie it in 6-8 places with cooking twine.
Season the pork tenderloin with salt and pepper and remaining Italian seasoning.
Bake at 350-F for about 45 minutes, or until the filling reaches 165-F. Use a digital meat thermometer!
Serving: 0.25of the whole | Calories: 388kcal | Carbohydrates: 3g | Protein: 44g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 741mg | Potassium: 861mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg | Net Carbohydrates: 2g