Sausage & Rice Stuffed Pork Tenderlion

Sausage & Rice Stuffed Pork Tenderloin
Served With A Marinara Sauce With Onions & Garlic!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 40 minutes

Ingredients

whole pork tenderloin

1/2 lb Italian pork bulk sausage, uncooked

1/2 cup cooked rice, cooled

1/2 cup onions, minced

1/2 onion, sliced thin

2 cloves garlic, minced

2 cloves garlic, sliced thin

1/2 tsp dried oregano

1 jar Marinara sauce

1 tsp parsley, minced

olive oil

salt

pepper

Cooking Tools

Deep narrow baking dish

Large skillet

Cooking twine

Medium mixing bowl

Foil 

Directions
Preheat oven to 375 Degrees F. Butterfly the pork tenderloin and pound out to even thickness.  In a mixing bowl, add; Italian pork sausage, cooked rice, minced onions, minced garlic, dried oregano, salt, pepper and mix well.  Spread pork and rice in center of the tenderloin.  Roll pork tenderloin to create a roll with a stuffed center, using cooking twine, tie secure so filling does not spill out.  preheat skillet on high and drizzle olive oil to coat bottom of pan.  Sear stuffed tenderloin to a golden on all sides. Place seared pork tenderloin into a baking dish and evenly layer sliced onions and garlic. Pour marinara sauce over the pork, onions and garlic.  Cover with foil and bake for 1 hour. Remove foil and cook for additional 20-30 minutes.  Remove from oven and baking dish and let rest for 10 minutes on a cutting board before removing twine and slicing pork tenderloin.  Serve pork tenderloin with the Marinara sauce and garnish with minced parsley.
Serves 4

Stuffed Pork Chops With Potatoes & Apples

Stuffed Pork Chops With Potatoes & Apple
Served With A Apple Juice Gastrique!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
4 double thick bone-in pork chops
2 cups bagged shredded raw potatoes
1 cup carrots, small dice
1 cup red onions, small dice
1 cup celery, sliced thin
1 apple, grated
1 tbsp lemon juice
1/2 tsp Herb De Provence
olive oil
salt
pepper

Cooking Tools
Cast Iron pan
Sheet Tray 

Directions
Preheat oven 400 Degrees F. In the cast iron pan, drizzle with olive oil on medium heat.  Add in; potatoes, carrot, celery, onions, Herb De Provence and saute until potatoes are done and the vegetables are tender.  Grate the apple and toss with some lemon juice to prevent browning.  Squeeze excess liquid from apples and place in the pan with the potatoes and cook for additional 2-3 minutes.  Remove potato apple stuffing to a dish to cool completely.  While the stuffing is cooling, prepare pork chop for the stuffing.  Create a slit down the middle of the pork chop lengthwise, continue to cut through the center to create a pocket.  Stuff cooled potato apple stuffing into the pork chops, do not over stuff. Salt and pepper both side of chops.  Add additional olive oil back into the cast iron pan on medium high heat to sear stuffed pork chops until golden brown, 3-4 minutes on each side.  Transfer pork chops to a sheet pan and bake in the oven to finish cooking for about 40-45 minutes.   Remove from oven and let rest for 5 minutes.  Place on a serving platter and spoon some Apple Juice Gastrique (recipe below) on top.
Serves 4

Apple Juice Gastrique
Ingredients
2 cups apple juice
1/4 cup sugar
1 tbsp apple cider vinegar

Directions
Use the same cast iron pan that you seared the pork chops.  Pour apple juice, sugar and vinegar on medium heat.  using a whisk, scrape off the bits and juices from searing the pork chops.  Reduce the liquid by half.  Spoon sauce over the stuffed pork chops.