Stuffed Pork Tenderloin

Butterfly cut a 3-4 pound pork tenderloin. Season with salt/pepper/tony's/garlic/etc.....

Cover the pork roast with desired stuffing....

Pictured here is 3 Boudin links removed from the skin.

I have also used ground sausage and link sausage before.

Roll up the tenderloin tightly. No need to secure with toothpicks......

TIGHTLY wrap the tenderloin up in several layers of foil to seal in the juices...make sure to cover the ends well. This is why you don't need toothpicks to secure.

Bake in a roasting pan 3 hours at 300*

Allow to rest about 15 minutes in the foil before cutting.

Slice into 1-2 inch slices and serve!