*  Exported from  MasterCook  *
 
                          STUFFED PORK TENDERLOIN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork                             Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Tenderloin, pork
    2       tb           Butter
    1       c            Mushrooms, chopped
    1       sm           Italian sausage
    2       tb           Parsley, chopped fine
      1/2   ts           Thyme
    1                    Egg yolk, beaten
    2                    Bacon slices
      1/4   c            Dry white wine
 
   1. Preheat the oven to 375. 2. Lay the pork tenderloin
   on chopping board and trim off almost all the fat.
   Score 2 vertical lines down the lenght of it, taking
   care not to pierce through the meat. Place the pork
   between to pieces of plastic wrap and pound the meat
   lightly with a flat mallet so that it forms a shape
   somewhere between an oval and a rectangle. 3. Melt 1
   tbsp of butter in a saucepan and add the mushrooms.
   Cook for 2-3 min. until soft. 4. Remove the sausage
   meat from its casing and put it into a small mixing
   bowl. Add the mushrooms, parsley and thyme and blend
   well. Stir in the egg to bind. 5. Spoon the sausage
   meat mixture down the center of the pork. Fold over
   the 2 end flaps of the pork and then the sides to form
   a roll. Place the slices of bacon on top. Tie the roll
   in 2 or 3 places with string. 6. Place the roll on a
   sheet of foil and dot the remaining butter on top.
   Wrap the foil around the pork roll and set on a baking
   sheet. 7. Cook for 30 min. Remove the foil, baste the
   pork with the cooking juices and cook for a further 10
   min. 8. Remove and discard the string and bacon. Cut
   the meat into slices crosswise. Pour the cooking
   juices into a small saucepan, add the wine and bring
   to a boil. Serve this sauce with the pork.
   
   This dish: Paupiette de porc
  
 
 
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