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Name:Roasted Tenderloin Contributor:Roger Leroux
Description:Roasted Tenderloin with Italian sausage Posted:2003-08-27
Key words:tenderloin, sausage Category:Main Dishes
ID:486 Updated:2005-11-27 20:58:11
Ingredients:tenderloin
Italian sausage
4-5 chopped dried apricots
dozen large fresh sage leaves
Preparation:Butterfly the tenderloin.

Flatten (gently) with a meat mallet to get it a relatively even thickness.

De-case an Italian sausage (or whatever you particularly like) and mix
with some (4-5) chopped dried apricots (or use whatever dried friut you
like). Spread sausage mix onto your tenderloin.

Put half a dozen large fresh sage leaves onto the sausage spread.

Roll up, or fold up, the tenderloin. Tie off with 3-4 strings to hold it in place.

Roast until done in a 400 degree oven. If you're doing it on the grill,
wrap your tenderloin with bacon first. Foil optional, but cook low and
slow.
Notes:
Equipment:
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