Recipes
Stuffed Pork Loin with Butchers Sauce
An Original Recipe by Chef Kurt Fleischfresser
- 1⁄2 lb. Bar-S Sausage, peeled & scored
- 2 lbs. pork loin
- salt and pepper to taste
- 3 T olive oil
- 1⁄2 each yellow onion, diced
- 2 T Shawnee Mills Flour
- 1 each tomato, seeded and diced
- 2 C water
- 2 T Griffin’s Mustard
- 1⁄2 C dill pickle relish
- 2 t dried chopped parsley
- 2 T Head Country Barbeque Sauce
Instructions
Using a long thin blade, cut off the tail of the pork loin so it is the same thickness from end to end. Make two cuts from end to end in the shape of an X. Peel and lightly score the sausage (trim smaller if necessary) and insert into the pork tenderloin. The sausage needs to be about an inch shorter than the tenderloin. Season with salt and pepper and sear in a hot skillet with oil until brown on all sides. Once brown, transfer to a pie tin and put in the oven at 300 degrees and continue cooking until completely done. For the sauce, saute the onion in the olive oil in a medium-high skillet. When the onions start to brown, add the flour and continue to cook until the flour is golden. Add the tomato and water, and cook until the sauce is thick and bubbly. Just before serving, add the mustard, relish and parsley. Remove the loin from the oven, and let rest for at least five minutes. Slice the loin and put on a plate with the sauce over or under the slices. Serve with your favorite starch and vegetable. Serves 4.
Filed Under
- Pork