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Sailor’s Sausage-Stuffed Pork

By Michael Groover


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 about 12 inches long pork tenderloin
  • 1 about the same size as the loin. (You can cut the sausage if it's too long so it will fit inside the loin) smoked pork sausage
  • 1/4 cup white wine
  • Worcestershire sauce
  • salt
  • black pepper
  • garlic powder
  • paprika
  • 1 tablespoon butter
  • 3 tablespoons apricot jam
  • 1 pint cleaned and halved fresh figs


Preheat the oven to 350º.

Wash and wipe dry the pork tenderloin. Run a long, narrow-bladed knife down the center of the tenderloin lengthwise, making a tunnel in the loin.

Now pierce the smoked sausage with a fork in several places. Beginning at the large end of the tenderloin, run the sausage down the center of the pork. Cut off any sausage that’s longer than the tenderloin. Rub down the tenderloin with the white wine.

Place the tenderloin in a roasting pan. Sprinkle the outside of the pork with a little Worcestershire sauce. Season with salt, pepper, garlic powder and paprika. Roast for 35 to 45 minutes, or until the internal temperature of the pork is 160º .

While the pork is in the oven, melt the butter in a saucepan over a medium flame. Add the jam and when it’s melted, add the fresh figs. Stir at a simmer for a couple of minutes. Set aside and keep warm.

Take the pork out of the oven and let it rest for 5 to 10 minutes. Slice, and serve with the sauce.