Stuffed Pork Tenderloin With Sausage and Mustard

Ingredients

• 1 pork tenderloin (approx. 1 lb.)
• 8 ounces raw hot pork sausage
• 1 tablespoon spicy brown mustard, such as gulden
• 2/3 cup chicken broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried savory
• 1/4 cup water
• 1 tablespoon cornstarch

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Butterfly pork tenderloin lengthwise.

3. 3

   Place between 2 sheets of plastic wrap and flatten to 1/4 inch thick.

4. 4

   Spread sausage on inside to within 1/2 inch of edges.

5. 5

   Spread mustard liberally over sausage.

6. 6

   Roll up lengthwise and place in 11 X 8 inch pan.

7. 7

   Season with dried spices, pour chicken broth around (NOT OVER).

8. 8

   Cover with aluminum foil, bake 20 minutes.

9. 9

   Uncover and bake an additional 20 minutes or until done.

10. 10

    Keep warm; pour juice into small saucepan and bring to a boil.

11. 11

    Combine water and cornstarch, stir into saucepan and keep stirring until thickened.

12. 12

    Serve this gravy over the pork.