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Nutrition Facts
Serving Size 349 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 1220 mg 51%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 58 g
Vitamin A 35% Iron 15%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sausage and Apple Stuffed Pork Tenderloin

Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 h 30 m
6  People


Recipe makes 6 Servings

3 Lb pork tenderloin
1/2 cup(s) Adams Reserve Memphis Barbecue Rub, divided use
1 Lb H-E-B Mild Breakfast Sausage, browned and slightly cooled
1 golden apple, peeled and cut into cubes
1 Tsp fresh rosemary, chopped
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Prepare a smoker to 250°F using hickory chips, or your favorite chips.
Season outside of pork with half of seasoning and place on cutting board. Using a very sharp knife, butterfly pork loin.
Season inside of pork with remaining seasoning. Layer sausage, apples and rosemary in center of butterflied pork.
Fold pieces of pork over stuffing mixture tightly and truss using butchers twine or large skewers about every inch.
Place pork on smoker and cook 1 1/2 to 2 hours or until pork is 165°F.
Rest pork 15 minutes before slicing to serve.


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