Palisade Peach & Sausage Stuffed Pork Tenderloin

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Palisade Peach & Sausage Stuffed Pork Tenderloin

Palisade pork fillet stuffed with peach and chorizo

Alberta's peaches are a provincial treasure, and this recipe celebrates their sweetness with a flavor combination of sausage and smoked paprika. It's relatively easy to make and perfect for cold nights. It looks simple, delicious and really delicious to me.

Produce: For 4 to 6 peoplePreparation time: 20 minutes

Cooking time:

  1. 30-40 minutes
    • Let's get started!
    • material:
    • 1 pork loin (about 1.5-2 pounds)
    • 2 pounds ripe Palisade peaches, peeled, cored, and cut in half
    • Remove 1 pound Italian sausage (sweet or dry, your choice) from the wrapper.
    • 1 medium onion, finely chopped
    • 2 cloves of garlic (chopped)
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • Season to taste with salt and freshly ground black pepper.
  2. 1 tablespoon paprika (do not save as it is for garnishing)
    1. 1/4 cup dry red wine (optional)Instructions:
      1. Prepare the peach mixture.
      1. In a large bowl, combine peach halves, chopped onion, minced garlic, olive oil, smoked paprika, thyme, salt, and pepper. Mix well.Add red wine (if available) and mix well.
      1. Fill with pork loin. Carefully pour the peach mixture over the pork tenderloin, making sure to spread it evenly.
      1. Stir-fry the pork. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the pork loin until golden brown, 3 to 4 minutes on each side.
      1. Fried food: Place the bread in a preheated 190°C (375°F) oven and bake for 20-25 minutes or until the internal temperature reaches 145°F (63°C) over medium heat. Baking time will vary depending on the size of the loin.

Sticky peppers:

Remove from the oven and let rest for 5-10 minutes before serving. Sprinkle generously with paprika. It's mandatory.Enjoy the flavors of Alberta.

Tips and variations: For a richer flavor, add 1 tablespoon grated Parmesan cheese to the peach mixture. If you don't have time, you can also use ready-made peach jam, but the flavor will not be as bright.

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