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

butcher's twine


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.