Boudin Stuffed Pork Tenderloin Wrapped in Bacon
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chopped green pepper
Saute chopped onion, celery and green pepper in a little butter until tender. Salt and pepper to taste.
Add liverwurst and rice to sauteed vegetables, breaking up liverwurst. Add rice, cayenne, black pepper and garlic powder.
Add water to moisten the liverwurst, rice and vegetable mixture and heat through.
Chop one green onion and small handful of fresh parsley in food processor. Add liverwurst mixture and process until rice is mostly broken down.
Remove tenderloin halves from package and pat dry. Cover well with rub all over.
Place one tenderloin half on plate and top with liverwurst mixture. Place the other half on top.
Take pre-cooked bacon and wrap around width of tenderloin halves and secure with toothpicks. Continue working down the tenderloin securing bacon around the tenderloins with toothpicks.
Heat oven to 350 degrees and bake until pork reaches 145 degrees. Start checking meat temperature around 45 minutes into baking to ensure you don't overcook.
Allow meat to rest 5 minutes before slicing.