Stuffed Pork Roll

Pork tenderloin is a soft meat but needs added flavor. Because it is so lean, it adapts well to any spice profile. This recipe mixes sage and capers to make a tasty filling that makes you think of holiday get togethers!

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1 pork tenderloin
1 onion, chopped
1/2 cup seasoned bread crumbs
2 tsp fresh sage, chopped
2 tsp lemon zest
2 tbsp capers, chopped
2 tbsp parsley
5 pieces bacon
1 egg, lightly beaten
1 tbsp olive oil

Preheat oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pork in a spiral shape until it is relatively open. Place on a cutting board covered in plastic wrap and cover pork top with plastic wrap. Using a meat tenderizer, pound the pork until it is flat. Turn the entire wrapped pork over to the other side and pound again.

Heat oil in a pan and cook onions until they are golden brown (approximately 5 minutes). Add the onions, sage, bread crumbs, capers, lemon zest and parsley into a bowl and mix. Add the egg and make the bread mixture into a paste.

Remove the plastic wrap from the top of the pork and spread out the bread mixture. Using the bottom of sheet of plastic wrap, roll over the pork roll. Once rolled, wrap the bacon around the roll and place into a pan with the open seam side down. You do not need to add oil to the pan as there will be enough fat released from the bacon

Cook for 40 minutes and let rest for 10 minutes before cutting. Slice the pork roll into 1/2” thick slices.

Serves 3 to 4

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