 Holiday Tenderloin with Thyme Wild Rice, Toasted Pecan and Dried Fruit Stuffing 1 – 12 oz. roll fresh pork sausage 4 Shallots, quartered 2 1/4 cups Low Salt Chicken Broth 2 Tbl. + 1 tsp. Fresh Thyme, minced 1/2 cup Wild Rice 3/4 cuo Long Grain White Rice 1/2 cup Dried Cherries 1/2 cup Dried Cranberries 1/2 cup Golden Raisins 1/2 cup Pecans, toasted, chopped 1 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Dressing 1 Large Egg Salt and Freshly Ground Pepper to taste Garlic Powder 1 lb. Farmer John Bacon 2 Farmer John Tenderloins (3/4 split, lengthwise) Preheat oven to 350 degrees F. Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings. Add shallots to pan and sauté for 2 minutes. Set aside until ready to use. Bring broth to a boil in a saucepan. Add 1 Tbl of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed. Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffin', egg and remaining thyme until combined. Generously season with salt and pepper. Place 1/2 lb. bacon in rows on a cutting board. Place tenderloin crosswise on top of bacon. Season the interior with salt, pepper and garlic powder. Place a generous amount of stuffing (about 3 cups) on interior of tenderloin. Pack down slightly. Join the slices of bacon together (starting with the center slice) and secure with toothpicks. Repeat process with remaining bacon and tenderloin. Place remaining stuffing in a buttered casserole dish. Cover with foil. Place tenderloins on foil lined roasting pan. Place in oven uncovered. Cook until thermometer reads 155 degrees F, about 1 hour, 15 minutes total cook time. Cover with foil during last 30 minutes of baking. At that time, place stuffing in oven. Remove tenderloin and stuffing from oven. Allow pork to rest for 10 minutes. Remove toothpicks from tenderloin. Slice and serve. Makes 10-12 servings. |
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