Boudin Stuffed Pork Tenderloin Wrapped in Bacon

4
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Boudin Stuffed Pork Tenderloin Wrapped in Bacon

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.

Printable Recipe Card

About Boudin Stuffed Pork Tenderloin Wrapped in Bacon

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



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