Pork tenderloin stuffed with Italian sausage and leek

Name: Pork tenderloin stuffed with Italian sausage and leek
Prep time: 25 min
Cook time: 55 min
Yield: 4
Cuisine: Québécoise
Ingredients: 500 g pork tenderloin; 2 white leeks, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; The flesh of 3 Italian sausages (mild or strong); 1/4 cup cream cheese; 2 tablespoons MAG mayonnaise; 1/2 teaspoon Italian spices; Salt and pepper from the mill; 2 tablespoons grain mustard; 1 tablespoon Dijon mustard; 1 tablespoon olive oil

In collaboration
with Mag Mayo

Pork tenderloin stuffed with Italian sausage and leek

Preparation 25 min
Cooking 55 min
Servings 4
Freezing I do not suggest

In collaboration with MAG mayonnaise, I present to you a recipe that will become a staple in your kitchen. Pork + Italian sausage + mayonnaise + leek = total delight! For real, this stuffed pork tenderloin is completely out of this world.

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Ingredients

500 g pork tenderloin
2 white leeks, finely chopped
2 large garlic cloves, finely chopped
Olive oil
The flesh of 3 Italian sausages (mild or strong)
1/4 cup cream cheese
2 tablespoons MAG mayonnaise
1/2 teaspoon Italian spices
Salt and pepper from the mill

Ingredients for the sauce

2 tablespoons grain mustard
1 tablespoon Dijon mustard
1 tablespoon olive oil

Preparation

Preheat the oven to 400°F. Cover a baking sheet with parchment paper.
On a work surface, put the pork tenderloin and cut open it in a wallet. Place between two sheets of cellophane paper and pound with a rolling pin. The goal is to flatten it as much as possible without going through. Set aside.
In a very large skillet over medium heat, place the leek and garlic and add a good drizzle of olive oil. Cook 3 to 4 minutes, stirring.
Add the sausage meat and cook for 7 to 8 minutes or until the meat is cooked. Break the meat into small pieces. Pour into a large bowl and let cool for 5 minutes.
Add the cream cheese, mayonnaise, Italian spices, season with salt and pepper and mix. Spread the mixture over the pork tenderloin all the way to the ends, roll up tightly and tie with a butcher’s twine every 2”.
In the same skillet over medium-high heat, pour a good drizzle of olive oil and brown the pork tenderloin on all sides, 7 to 8 minutes in total. Season with salt and pepper generously. Place the pork on the baking sheet.
In a bowl, put the ingredients for the sauce and mix. Brush the pork tenderloin with the sauce and place in the oven. Bake for 35-45 minutes or until the internal temperature reaches 145°F. Let stand 5 minutes before slicing and serving!

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Our sommeliers suggest

Ampeleia Alicante Costa Toscana 2020

Toscane, Italie

This delicious wine composed of 100 % Alicante Nero will be very suitable for this Italian sausage pork dish. On herbaceous notes, spicy, floral on the violet, and fruity on the fruits of the ripened fields just in time, it is a complex and delicious wine, which stretches in the mouth on a beautiful mineral frame. Its tannins are flexible, and it is ideal with white meats. A delight! See the product

Maibock, 6.8%

Les Trois Mousquetaires

Blond beer of low fermentation with the high percentage of alcohol, this Maibock will offer you notes of cereals, honey, flowers and herbaceous. The honeyed beer flavors will join those of the mustard of the sauce which will coat the net as well as with the farce. His herbaceous aromas will complete those of the dish. Its high percentage of alcohol will support this comforting dish. Originally stirred style for the arrival of spring, there will however be no need to wait to taste this agreement. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!