MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Tenderloin With Herbed Sausage Stuffing
Categories: Pork
Yield: 4 Servings

2 lb Pork tenderloin
- (approximate)
2 c Celery; diced
1 c Chicken stock
2 cl Garlic; minced *
1 md Onion; finely chopped
1/2 lb Bulk hot sausage
- (Jimmy Dean is good)
2 1/2 c Large seasoned French bread
- crumbs or stuffing mix
Salt & pepper
2 Green onions; finely chopped
3 Fresh thyme sprigs
1/4 ts Fines herbes
1/4 ts Dried thyme; crumbled
1/4 ts Dried basil; crumbled
3 Fresh basil leaves
2 dr Tabasco
2 tb Reserved celery stock
8 tb Extra-virgin olive oil
1 tb Fresh parsley; chopped

MMMMM---------------------SAUCE CREME DIJON--------------------------
1/3 c Grey Poupon mustard
2 Eggs
1 c Whipping cream
1 tb White wine vinegar
1/4 ts Tarragon or dill
1 pn Lemon rind; grated

Stuffing: Put celery and chicken stock in small saucepan and bring to
a boil. Cover, reduce heat to low, and simmer for 20 minutes. Strain,
reserving liquid.

Meanwhile, break hot sausage into small pieces an, brown on
medium-high heat, breaking into even smaller pieces with wooden spoon
while cooking, for about 5 minutes draining out grease if necessary.
Add onion and garlic and cook for 5 minutes. Remove pan from heat.

To large mixing bowl, add sausage mixture and cooked celery; mix well
and season with salt, pinch black pepper, fines herbes, thyme, basil,
and Tabasco. Add bread crumbs, mixing well. Add 2 tb reserved celery
stock and mix well, adding more if too dry. Stuffing should be fluffy
but not dry. Taste stuffing and adjust seasoning, if necessary.

Roast: Rinse pork tenderloin pieces and pat dry with paper towel. Cut
excess fat and thick membrane (silver) from meat. On cutting board,
one piece at a time, cover pork with wax paper and hammer with meat
mallet to about 1/4 to 3/8" thick, hammering even thinner on uneven
side that will be overlapped onto second piece of meat. Repeat with
other piece of pork. On cutting board, overlap two pieces of meat
lengthwise, with thinner side of each piece being used for overlap.
Approximately half of each piece will overlap. Once overlapped, if
too thick or bumpy in spots, cover with more wax paper and use meat
mallet to even out.

Add 3 tb olive oil to 13x9x2" glass baking pan. Using hands,
carefully move hammered meat in one piece to oiled baking pan.
Sprinkle meat with pinch of crumbled thyme and 2 tb olive oil. Spread
olive oil with hands evenly over pork tenderloin. Sprinkle chopped
green onions and chopped parsley on top of meat. Cover meat with
approximately 1/2" layer of cooled stuffing, spreading evenly to
edges. You may not use all of the stuffing. Press stuffing down
lightly with hands. Starting at short end of meat and at end that is
most uneven, begin to roll up meat, but don't roll so tight you force
out the stuffing. Using string, tie up roast just tight enough to
hold together, covering ends as well with string if stuffing is
starting to fall out ends or you can close ends with toothpicks or
skewers once tied, forcing excess stuffing back inside ends with
hands before "sealing". Cover roast with 2 tb oil, rubbing with hands
and turning roast in pan to completely cover. Put 3 whole basil
leaves on top of roast, anchoring under string across top. Repeat
with 3 sprigs of fresh thyme. Season roast lightly with pepper. Slice
one clove garlic into 3 pieces and anchor on top of basil leaves
under string.

Roast in preheated 350?F oven for 1 hour, basting with pan drippings
every 20 minutes, adding 1 to 2 tb celery stock all three times you
baste. Cook for 5 minutes more after final basting. Remove from oven,
and let rest in warm, draft-free place for 15 minutes before slicing.
If necessary, cover immediately with plastic wrap to keep warm.
Remove string. Slice about 1/2" slices; overlap slices on serving
platter and drizzle with Shauce Creme Dijon (see recipe).

Sauce Creme Dijon: In saucepan, beat ingredients over low heat (double
boiler is best), stirring constantly until mixture thickens.

Yield: 2 Cups

Recipe by Michelle Bass

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