Pork Tenderloin Stuffed with Dried Fruit, Sausage and Truffles with White Wine Dijon Sauce
Date Posted: 24/02/2010
Whole pork tenderloin
¼ cup chopped dried cherries
¼ cup chopped dried apples
½ lb. Italian sausage
1 sliced small black truffle
¼ cup seasoned breadcrumbs
two tablespoons melted butter
2 cups white wine
two tablespoons Dijon mustard
one teaspoon of Infusion Firepower Hot Sauce
two tablespoons chopped parsley
Preheat oven to 425°. With a sharp knife, make a cavity in the center of the tenderloin. Use a sharpening steel or wooden spoon handle to widen the opening. In a sauté pan, brown the sausage. Stir in the fruit, truffle, butter and breadcrumbs. Allow stuffing to cool and fill cavity. Tie each end with butcher twine. Roast for 20-25 minutes, until desired doneness. Do not overcook. Rest the meat for about 15 minutes before slicing.
While the meat is resting, reduce the wine to ½ it's volume in a sauce pan. Remove from heat, add Dijon and Firepower hot sauce. Slice pork in ½ inch slices, cover each with sauce and garnish with parsley.