| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Boneless Pork Tenderloin; (4 to 5) |
| 2 1/4 |
lb |
Sausage Stuffing |
| 1 1/2 |
tb |
Chili Powder |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
Garlic Salt |
| 1 |
ts |
Onion Salt |
INSTRUCTIONS
Remove fat and silver skin from the pork tenderloin. Cut 1/3 of the
tenderloin and lay flat, do not cut all the way through, turn around and
cut all the other 1/3 cut being careful not to cut through.
Use approximately 8 oz. of the stuffing, per loin, roll and tie with
butchers twine.
Mix together spices and sprinkle over loins.
Bake at 325 degrees for 1 - 1 1/2 hours or until the stuffing is at least
160 degrees let rest for 5-10 minutes. Slice and serve 1/2 loin per person.
Serves 6-8 people.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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