Bianco & Sons Sweet Italian Sausage Stuffed Pork Tenderloin

Pork on pork deliciousness. A butterflied, pounded out pork tenderloin layered with Bianco & Sons sweet Italian sausage, sharp provolone, and peppery broccoli rabe, then rolled and roasted to juicy perfection. Served alongside smashed baby potatoes, that are crispy on the outside, creamy on the inside, and ready to soak up the savory Dijon pan sauce made from all those rich drippings. Cozy, impressive, and utterly crave-able.

Recipe created in partnership with Jess Bosworth and Jesse Rosenwald of JSquaredEatz.

Prep Time: 15–20 minutes | Cook Time: 20–25 minutes | Total Time: 40–45 minutes
Serves 4

INGREDIENTS
Stuffed Pork Tenderloin:

• 1 pork tenderloin
• 9 oz Bianco & Sons sweet or hot Italian sausage (3 links removed from casings)
• 4 stalks broccoli rabe
• 3 oz provolone cheese, shredded (thin slices also work)
• 2 tsp Dijon mustard
• Salt & black pepper, to taste

Crispy Smashed Baby Potatoes:

• 1 lb baby potatoes
• 2–3 tbsp extra-virgin olive oil (EVOO)
• Salt & black pepper, to taste

Dijon Mustard Pan Sauce:

• 3–4 garlic cloves, minced
• 1⁄4 cup dry white wine
• 1⁄2 cup chicken stock
• 1 tsp Dijon mustard
• 1 tbl creme fraiche
• 1 small sprig fresh rosemary
• 1 tsp minced parsley, plus additional 1⁄2 tsp to garnish
• Salt & pepper to taste

PREP

• Butterfly the pork tenderloin with smooth, even cuts.
• Cover with plastic wrap and lightly pound to about 1⁄4-inch thickness — thin enough to roll easily.
• Preheat the oven to 425°F (220°C).
• Bring a small pot of salted water to a boil for the broccoli rabe.

METHOD

1. Prepare the Filling

1. 1. Shape the sausage into a rectangle roughly the size of your pounded tenderloin, leaving about 1⁄2 inch of border all around.
   2. Lightly sear the sausage over low heat on both sides. This is to form the shape of the sausage, do not cook all the way through. Remove and let cool. Reserve the sausage fat in the pan, you’ll use it to sear the tenderloin later.
   3. Blanch the broccoli rabe in boiling water for 1 minute, then transfer to shock in an ice bath (this locks in the bright green color and removes some of the natural bitterness). Drain well, squeezing out excess moisture, and chop into 1⁄2 inch pieces.
   4. Shred the provolone cheese and set aside.

2. Assemble the Tenderloin

1. Lay the pounded pork tenderloin flat, season with salt and pepper, and brush with Dijon mustard.
2. Layer the sausage, chopped broccoli rabe, and shredded provolone evenly across the surface.
3. Using plastic wrap to help, roll the tenderloin up tightly.
4. Tie with butcher’s twine snugly but not so tight that it doesn’t lose its round shape.

3. Sear & Roast

1. Reheat the reserved sausage fat over medium heat.
2. Season the rolled tenderloin with salt and pepper and sear on all sides until golden brown.
3. Transfer to a sheet pan and roast for 10–15 minutes, or until the internal temperature reaches 135°F.
4. Remove and let rest on a wire rack over a sheet pan to catch any juices.

4. Make the Crispy Smashed Potatoes

1. While the pork roasts, add baby potatoes to a saucepan, cover with cold salted
   water, and bring to a simmer. Cook until fork-tender, then drain.
2. Coat a sheet pan generously with EVOO, add the potatoes, and gently smash each to about 1⁄2 inch thick using a flat-bottomed glass or measuring cup (we used an espresso tamper if you have one).
3. Season with salt and pepper and roast at 425°F until golden and crispy, about 20 minutes, checking and flipping halfway through.

5. Make the Pan Sauce

1. Using the same pan from the pork (with the drippings), add minced garlic and cook until fragrant.
2. Deglaze with white wine, scraping up the browned bits, and reduce by half.
3. Whisk in the chicken stock and add the rosemary sprig. Simmer and reduce until the sauce thickens enough to coat the back of a spoon.
4. Remove the rosemary sprig.
5. Add the pan drippings from the rested pork tenderloin, Dijon mustard, creme
   fraiche, and parsley. Stir to combine and check for seasoning.

TO SERVE

• Spoon the Dijon mustard pan sauce on the bottom of a plate or platter. Slice the rested pork tenderloin into 1 inch medallions and place on top of sauce.
• Serve alongside crispy smashed potatoes.
• Spoon additional sauce over top or serve on the side.
• Finish with a few grinds of black pepper and a sprinkle of flaky salt. Sprinkle with parsley.

PRO TIP
Swap provolone for fontina or mozzarella for a gooey melt. For a bright finish, add a squeeze of lemon to the pan sauce.