Pork tenderloin stuffed with Italian sausage and leek

Mag Mayo
In collaboration
with Mag Mayo
  • Preparation 25 min
  • Cooking 55 min
  • Servings 4
  • Freezing I do not suggest



  • 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



  • 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!