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Corn Bread Stuffed Pork Tenderloin




Source of Recipe


Wendy


List of Ingredients




Corn Bread Stuffed Pork Tenderloin


12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes

3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs , beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 1/2 pounds bulk pork sausage , broken into 1-inch pieces
3 medium onions , chopped fine (about 3 cups)
3 ribs celery , chopped fine (about 1 1/2 cups)
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 cloves garlic , minced
1 tablespoon kosher salt
2 teaspoons ground black pepper


Recipe




Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Place stuffed roast on rack, and roast 20 minutes. Remove roast from oven and, with tongs, rotate roast so that bottom side faces up return roast to oven and roast 25 minutes longer (internal temperature of both meat and stuffing should register 145 to 150