Recipe

		Stuffed Pork Tenderloin
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

STUFFING:

1 shallot, roughly chopped

1 garlic clove, roughly chopped

2 cups roughly chopped mushrooms

4 ounces fresh andouille or hot pork smoked sausage, finely chopped

Salt and freshly ground black pepper

1 tablespoon olive oil

Splash whiskey

Cornbread, dried out and crumbled, about 1/2 cup

2 tablespoons chopped curly parsley leaves

PORK:

2 pork tenderloins

1 tablespoon Dijon mustard

Oil, for grilling

STUFFING: Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again. Heat the oil in a large saute pan over medium-high heat. Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside. PORK: Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.