Ingredients
1½ lb pork tenderloin
8 rashers bacon, (up to 10), enough to wrap the entire tenderloin
12 oz sausage, of your choice, removed from its casing and crumbled
¾ cup breadcrumbs, homemade or Japanese Panko
¼ cup dried fruits, of your choice, chopped
1 tbsp unsalted butter
3 oz yellow onions, chopped
2 garlic cloves, minced
1 tsp paprika
1 tsp dried thyme
¼ cup beer, of your choice
½ cup chicken broth
salt and ground black pepper, to taste
vegetable oil, for glazing
cooking spray
6 oz vegetables, roasted or cooked to your preference, or a side salad of your choice
Preparation
Preheat oven to 350 degrees F. Grease a baking sheet with cooking spray and line with parchment paper.
In a skillet, melt the butter and saute onions, garlic, and dried fruits until all vegetables turn translucent.
Add the sausage, paprika, and thyme. Continue sauteing until browned.
Add the breadcrumbs and roast briefly.
Deglaze with beer and reduce briefly.
Add chicken broth and simmer for 8 minutes until the filling has thickened and liquid has been fully absorbed.
Season with salt and pepper to taste. Adjust accordingly and set aside to cool down completely.
Slice the tenderloin lengthwise into ½-inch thickness, unrolling while doing so.
Wrap the butterflied pork tenderloin in cling film and pound pork tenderloin until flat.
Place the cooled filling into the tenderloin and tightly wrap the pork tenderloin into a roll. You may need to spread the filling for even distribution. Set aside for at least 1 to 2 hours.
Layer your bacon rashes lengthwise. Place your tenderloin at the end of the bacon rashers, crosswise, and roll until your tenderloin is completely wrapped with the bacon. You can also do a hatch design with your bacon rashers before rolling.
You can also secure the tenderloin with wooden skewers around to prevent the pork tenderloin from coming apart. Then, transfer the bacon-wrapped sausage stuffed pork loin onto a baking sheet and into the oven.
Roast for about 25 to 30 minutes or until the internal thermometer reads 145 to 160 degrees F, glazing with the oil every so often.
You may need to broil the tenderloin to achieve a golden brown color.
Once your tenderloin is cooked, increase the temperature of the oven to 200 degrees F and continue roasting for 10 minutes.
Transfer onto cooling racks, covered in foil, and allow to rest for at least 10 minutes before carving. Discard foil.
Portion your tenderloin according to your preference. Serve together with vegetables done to your preference.
