Sausage Stuffed Pork Tenderloin With Carrot Purée Recipe
Rich sausage and a creamy carrot mash, topped off with a warm vinaigrette and little bit of extra bite from an arugula garnish.
Servings 4 people
Calories 934kcal
Cost 10
Ingredients
- 1 pork tenderloin
- 2 Italian sausages casings removed
- Arugula salad
- Cooking fat
- Sea salt and freshly ground black pepper
- 3 carrots diced
- 1 sweet or russet potato chopped
- 1 tbsp. curry paste
- Sea salt and freshly ground black pepper
- 2 shallots minced
- 1 tsp. Dijon mustard
- 2 tbsp. balsamic vinegar
- 4 tbsp. olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 350 F.
- Butterfly the pork tenderloin: slice the pork in half horizontally almost but not all the way through, and open like a book.1 pork tenderloin
- Place the open “book” of pork between two sheets of waxed paper or plastic wrap, and use a meat tenderizer to pound to a even thickness. You should end up with a rectangle of pork.
- Arrange the sausage in a line lengthwise down the middle of the pork rectangle. Roll up the pork loin around the sausage, and tie it with twine.2 Italian sausages
- Season the loin to taste with salt and pepper.Sea salt and freshly ground black pepper
- In large oven-proof skillet, melt the cooking fat over medium-high heat and brown the pork on all sides (2 to 3 minutes).Cooking fat
- Place in the oven and bake for 20 to 25 minutes.
- While the tenderloin is cooking, put the carrots and potatoes in a pot of water and bring to a boil. Cook the vegetables for about 20 minutes or until tender. Drain.3 carrots, 1 sweet or russet potato
- In a food processor, purée carrots, potato, and curry until smooth, and season with salt and pepper to taste. The mash is now done, so set it aside until you’re ready to serve everything.3 carrots, 1 sweet or russet potato, 1 tbsp. curry paste, Sea salt and freshly ground black pepper
- Transfer the tenderloin to a cutting board, cover with foil, and let rest about 5 minutes before slicing.
- While the tenderloin is resting, heat the olive oil in a small saucepan over medium heat and, cook the shallots 5 to 10 minutes, stirring frequently.2 shallots, 4 tbsp. olive oil
- Add the Dijon mustard, balsamic vinegar, and salt and pepper to taste.1 tsp. Dijon mustard, 2 tbsp. balsamic vinegar
- Whisk until well emulsified and remove from heat.
- Serve the sliced pork on top of the carrot purée, topped with arugula, and drizzled with the balsamic-shallot sauce.Arugula salad, Sea salt and freshly ground black pepper
Nutrition
Calories: 934kcal | Carbohydrates: 14g | Protein: 103g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 337mg | Sodium: 671mg | Potassium: 2216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1627IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 6mg