|Name:||Roasted Tenderloin||Contributor:||Roger Leroux|
|Description:||Roasted Tenderloin with Italian sausage||Posted:||2003-08-27|
|Key words:||tenderloin, sausage||Category:||Main Dishes|
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