boudin stuffed pork tenderloin wrapped in bacon

How To Make boudin stuffed pork tenderloin wrapped in bacon

• 
  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.
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