Blogs, Recipes

Sausage Pizza Stuffed Tenderloin

I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated. 

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.

I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born! 

Pair this meal with Scout and Cellar  2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner! 

Not a wine drinking, pair this with Coppertail’s Free Dive IPA. 

Ingredients

  • 1 Pork Tenderloin, garlic herb marinated
  • 1/s lb. Italian sausage
  • ½ Yellow Onion, diced
  • 8 oz. Mushrooms, rough chop
  • 3 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • Pepper to taste
  • 8 oz. Shredded Mozzarella cheese
  • ½ cup of flour
  • Parsely, chopped, optional
  • Parmesan cheese, shredded, for serving
  • 2 cups Tomato sauce, for serving

Instructions

Preheat the oven to 350˚F. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. 

Saute the diced onion,until translucent. 

Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. 

Add the garlic and cook for 1 minute. 

Remove from the heat. 

Add the Italian sausage to the same skillet and cook until browned. 

Remove from heat and place on a plate lined with a paper towel to drain the grease. 

Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. 

Sprinkle ½ of the  mozzarella cheese over the tenderloin. 

Spread the onion and mushroom mixture over the cheese.

Spread the sausage on top of the  onion and mushroom mixture. 

Sprinkle the rest of the mozzarella on top of the sausage. 

Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine. 

In a large dish, pour ½ cup of flour and spread out. 

Carefully roll the rolled stuffed tenderloin in the flour, covering all sides. 

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.

Blogs, Recipes

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Ingredients:

Sauce: 

  • 4 tbsp honey 
  • 2 tbsp soy sauce 
  • 1 tbsp white vinegar, distilled 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon ginger, grated 
  • 1 clove garlic, minced

Salmon

  • 2 salmon filets 
  • Olive oil
  • Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

https://scoutandcellar.com/?u=whiskawaykitchen