{"id":714,"date":"2022-05-17T10:12:21","date_gmt":"2022-05-17T14:12:21","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/pork-tenderloin-stuffed-with-italian-sausage-and-leek\/"},"modified":"2026-08-29T22:33:33","modified_gmt":"2026-08-30T02:33:33","slug":"pork-tenderloin-stuffed-with-italian-sausage-and-leek","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/pork-tenderloin-stuffed-with-italian-sausage-and-leek\/","title":{"rendered":"Stuffed pork tenderloin with Italian sausage and leek"},"content":{"rendered":"<h3>\ud83d\udc37 Why I stuff my pork tenderloin<\/h3>\n<p>This one came out of nowhere one afternoon. I like pork tenderloin plenty, but I like it a whole lot more once there&#8217;s something rolled up inside it. Cook a plain tenderloin two minutes too long and you get dry, heavy meat nobody comes back to. Stuffed, it&#8217;s a different animal: the filling keeps it moist, the flavour has somewhere to go, and you can swap what&#8217;s inside for whatever the fridge hands you. I haven&#8217;t gone back to a plain one since.<\/p>\n<h3>\ud83d\udd2a Butterflying it without going through<\/h3>\n<p>Everything rides on this step. Slice the tenderloin open like a book, lay it between two sheets of plastic wrap, then wrap your rolling pin in plastic too and tap outward from the middle. Hit the same spot twice and you punch a hole. Go slow, a few strokes toward each edge, and it flattens like nothing. Buy the biggest tenderloin the butcher has while you&#8217;re at it: more surface means more room for the stuffing and a tighter roll.<\/p>\n<h3>\ud83e\uddc0 The stuffing, and why leek beats onion here<\/h3>\n<p>Italian sausage meat, leek softened in olive oil, garlic, and cream cheese to bind the whole thing. That&#8217;s the list. The cream cheese is what makes a stuffed pork tenderloin creamy instead of crumbly, and it&#8217;s the reason the filling stays put when you slice into it. Leek isn&#8217;t just a fancy onion either. It&#8217;s milder, finer, a little sweet, and it lets the sausage do the talking. I use mild sausages because I&#8217;ve got kids at the table, but hot ones are fair game if that&#8217;s your thing. Serve it with <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/boursin-garlic-and-herb-mashed-potatoes\/\" target=\"_blank\" rel=\"noopener noreferrer\">Boursin mashed potatoes<\/a> and some <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/bbq-grilled-veggies\/\" target=\"_blank\" rel=\"noopener noreferrer\">BBQ grilled veggies<\/a> and dinner is done.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udc37 Why I stuff my pork tenderloin This one came out of nowhere one afternoon. I like pork tenderloin plenty, but I like it a whole lot more once there&#8217;s something rolled up inside it. Cook a plain tenderloin two minutes too long and you get dry, heavy meat nobody &hellip;<\/p>\n","protected":false},"featured_media":8019,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"stuffed pork tenderloin","_yoast_wpseo_title":"Italian stuffed pork tenderloin recipe with sausage and leek","_yoast_wpseo_metadesc":"Stuffed pork tenderloin rolled with Italian sausage, leek and cream cheese, baked under a grainy mustard crust. 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