Boudin Stuffed Pork Tenderloin Wrapped in Bacon

Barbara Kelly

By
@reidweaver

I first tasted Boudin Stuffed Tenderloin on a trip to Texas. It was out of this world, melt in your mouth delicious. What an easy recipe. Your friends and family will think you are a Master Chef!


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr

Method:

Roast

Ingredients

2-1/2 lb
pork tenderloin
4 oz
pork liverwurst
1/2 c
cooked rice
1/2 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped green pepper
1 pkg
pre-cooked bacon
1/2 tsp
garlic powder
1/4 tsp
cayenne pepper
salt and pepper to taste
brown sugar barbecue rub
1
green onion
fresh parsley

Directions Step-By-Step

1
Saute chopped onion, celery and green pepper in a little butter until tender. Salt and pepper to taste.
2
Add liverwurst and rice to sauteed vegetables, breaking up liverwurst. Add rice, cayenne, black pepper and garlic powder.
3
Add water to moisten the liverwurst, rice and vegetable mixture and heat through.
4
Chop one green onion and small handful of fresh parsley in food processor. Add liverwurst mixture and process until rice is mostly broken down.
5
Remove tenderloin halves from package and pat dry. Cover well with rub all over.
6
Place one tenderloin half on plate and top with liverwurst mixture. Place the other half on top.
7
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.
8
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.
9
Allow meat to rest 5 minutes before slicing.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole