Stuffed Pork Loin with Horseradish and Dijon Sauce

Travis did a great job at preparing this pork tenderloin for stuffing. Click here, for a great video which will give you step by step directions. It should look like the photo on the right before you proceed with the directions below. I served this dish with steamed asparagus and topped it with the sauce.

Stuffed Pork Loin
Serves 4

Ingredients

Thanksgiving in January’s Apple Sage Stuffing (DO NOT BAKE)
1 pork tenderloin ready for stuffing
Salt and Pepper
Kitchen Twine

Directions

Prepare the stuffing according to the directions in my Thanksgiving in January post.

Prepare the pork tenderloin for stuffing according to the directions in the video above.

Before laying down the stuffing, salt and pepper the pork tenderloin all over. Lay the stuffing down lengthwise in the bottom lower part of the tenderloin and roll up. Secure the pork with kitchen twine. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.

Horseradish and Dijon

Sauce
Serves 4

Ingredients

¼ cup(s) mayonnaise, light
2 tablespoons lemon juice
1 tablespoon mustard, dijon-style
1 tablespoon horseradish
2 clove(s) garlic, minced
2 teaspoons salt
¼ teaspoon pepper

Directions

Combine all the above ingredients in a small bowl; stir well. Cover and chill until ready to serve.