Bratwurst Stuffed Pork Tenderloin
Instructions:
- 1 lb. (4 x 4-oz. portions) pork tenderloin
- 12 oz. bratwurst
- 2 tbsp. green peppercorns
- 2 tbsp. parsley, sliced
- 1 tsp. caraway seeds
- 1 head Swiss chard, washed, stems removed
- 4 strips bacon
- 1 small onion, diced
- 1/2 cup oil
- 1 large carrot, diced
- 1 tsp. honey
- 1 1/4 cups chicken stock
- 1 tsp. mustard
- 1/4 cup cream
- 1/4 tsp. cayenne pepper
- salt
- 2 carrots, juiced
- The aim here is to cut the tenderloin into a fl at fi llet. Cut into the tenderloin lengthwise about halfway, then continue to cut while simultaneously spreading the meat out from the center.
- Lay resulting rectangle of tenderloin on a sheet of parchment paper.
- Remove the casings from the bratwurst and place the sausage mixture in a medium bowl. Mix in the green peppercorns, parsley, and caraway seeds. Fill a medium bowl with cold water and a handful of ice. Set aside.
- In a large pot, bring salted water to a boil. Blanch the Swiss chard for 1 minute then, using strainer or tongs, pull out the chard and cool in the ice bath to stop the cooking process. When completely cool, remove from the water and pat dry with a towel or paper towels.
- Cover entire rectangle of tenderloin with bratwurst mixture, then add a layer of Swiss chard. Roll up the tenderloin and wrap with the bacon strips. Wrap the entire roll in tin foil and, time permitting, chill for at least one hour. Preheat oven to 350ËšF.
- Remove the foil and place the chilled tenderloin on a rack in a baking pan. Bake for about 18 minutes, or until the internal temperature is 145ËšF.
- Place the tenderloin on a warmed plate and tent with tin foil. Allow to rest for at least 10 minutes. Meanwhile, in a small pot, over medium heat, sauté the onion in the oil until onion is translucent. Add the carrots and honey.
- Cook for a few more minutes. Add chicken stock and simmer until the carrots are tender.
- Pour contents of pot into a blender or food processor. Add mustard, cream cayenne pepper, and salt. Blend until smooth. Be careful: this mixture is hot!
- Return blended liquid to the pot and bring back up to heat. Just before serving, strain through a fi ne sieve and add the carrot juice. Place the tenderloin onto the plate and pour the liquid around the meat.