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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Tenderloin With Herbed Sausage Stuffing   
    Categories: Pork   
         Yield: 4 Servings   
       
         2 lb Pork tenderloin   
              - (approximate)   
         2 c  Celery; diced   
         1 c  Chicken stock   
         2 cl Garlic; minced *   
         1 md Onion; finely chopped   
       1/2 lb Bulk hot sausage   
              - (Jimmy Dean is good)   
     2 1/2 c  Large seasoned French bread   
              - crumbs or stuffing mix   
              Salt & pepper   
         2    Green onions; finely chopped   
         3    Fresh thyme sprigs   
       1/4 ts Fines herbes   
       1/4 ts Dried thyme; crumbled   
       1/4 ts Dried basil; crumbled   
         3    Fresh basil leaves   
         2 dr Tabasco   
         2 tb Reserved celery stock   
         8 tb Extra-virgin olive oil   
         1 tb Fresh parsley; chopped   
      
   MMMMM---------------------SAUCE CREME DIJON--------------------------   
       1/3 c  Grey Poupon mustard   
         2    Eggs   
         1 c  Whipping cream   
         1 tb White wine vinegar   
       1/4 ts Tarragon or dill   
         1 pn Lemon rind; grated   
       
     Stuffing: Put celery and chicken stock in small saucepan and bring to   
     a boil. Cover, reduce heat to low, and simmer for 20 minutes. Strain,   
     reserving liquid.   
        
     Meanwhile, break hot sausage into small pieces an, brown on   
     medium-high heat, breaking into even smaller pieces with wooden spoon   
     while cooking, for about 5 minutes draining out grease if necessary.   
     Add onion and garlic and cook for 5 minutes. Remove pan from heat.   
        
     To large mixing bowl, add sausage mixture and cooked celery; mix well   
     and season with salt, pinch black pepper, fines herbes, thyme, basil,   
     and Tabasco. Add bread crumbs, mixing well. Add 2 tb reserved celery   
     stock and mix well, adding more if too dry. Stuffing should be fluffy   
     but not dry. Taste stuffing and adjust seasoning, if necessary.   
        
     Roast: Rinse pork tenderloin pieces and pat dry with paper towel. Cut   
     excess fat and thick membrane (silver) from meat. On cutting board,   
     one piece at a time, cover pork with wax paper and hammer with meat   
     mallet to about 1/4 to 3/8" thick, hammering even thinner on uneven   
     side that will be overlapped onto second piece of meat. Repeat with   
     other piece of pork. On cutting board, overlap two pieces of meat   
     lengthwise, with thinner side of each piece being used for overlap.   
     Approximately half of each piece will overlap. Once overlapped, if   
     too thick or bumpy in spots, cover with more wax paper and use meat   
     mallet to even out.   
        
     Add 3 tb olive oil to 13x9x2" glass baking pan. Using hands,   
     carefully move hammered meat in one piece to oiled baking pan.   
     Sprinkle meat with pinch of crumbled thyme and 2 tb olive oil. Spread   
     olive oil with hands evenly over pork tenderloin. Sprinkle chopped   
     green onions and chopped parsley on top of meat. Cover meat with   
     approximately 1/2" layer of cooled stuffing, spreading evenly to   
     edges. You may not use all of the stuffing. Press stuffing down   
     lightly with hands. Starting at short end of meat and at end that is   
     most uneven, begin to roll up meat, but don't roll so tight you force   
     out the stuffing. Using string, tie up roast just tight enough to   
     hold together, covering ends as well with string if stuffing is   
     starting to fall out ends or you can close ends with toothpicks or   
     skewers once tied, forcing excess stuffing back inside ends with   
     hands before "sealing". Cover roast with 2 tb oil, rubbing with hands   
     and turning roast in pan to completely cover. Put 3 whole basil   
     leaves on top of roast, anchoring under string across top. Repeat   
     with 3 sprigs of fresh thyme. Season roast lightly with pepper. Slice   
     one clove garlic into 3 pieces and anchor on top of basil leaves   
     under string.   
        
     Roast in preheated 350?F oven for 1 hour, basting with pan drippings   
     every 20 minutes, adding 1 to 2 tb celery stock all three times you   
     baste. Cook for 5 minutes more after final basting. Remove from oven,   
     and let rest in warm, draft-free place for 15 minutes before slicing.   
     If necessary, cover immediately with plastic wrap to keep warm.   
     Remove string. Slice about 1/2" slices; overlap slices on serving   
     platter and drizzle with Shauce Creme Dijon (see recipe).   
        
     Sauce Creme Dijon: In saucepan, beat ingredients over low heat (double   
     boiler is best), stirring constantly until mixture thickens.   
        
     Yield: 2 Cups   
        
     Recipe by Michelle Bass   
       
   MMMMM   
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