Pork Cinnamon Roll Recipe
Paradise Pork "Cinnamon Rolls"
Makes 4 servings
1 (1-pound) Fantasma's Finest Spicy Breakfast Sausage
1 (1-pound) Fantasma's Finest Pork Tenderloin
1/3 cup mascarpone cheese
About 1/3 cup brown sugar
About 1/3 cup dried apple pieces
3-4 leaves fresh sage, minced
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ancho chile
Preheat oven to 350° F. Spray a rimmed baking sheet with vegetable cooking spray and set aside.
In a skillet over medium-high heat, break up the breakfast sausage and cook until no longer pink; drain any fat and set aside.
On a cutting board, place pork tenderloin perpendicular to your body. With a sharp knife, carefully slice along the side midway through the thickness of the tenderloin and cut until the meat opens like a book. Next, repeat the process, rolling the meat out to creating a trifold, like a brochure.
Use a meat pounder to flatten the tenderloin into a rectangle. Spread mascarpone over the rectangle. Cover the mascarpone with a generous coating of brown sugar, followed by sausage, then apples. Garnish the filling with sage.
Starting at the longest side, roll the meat over the fillings and tie at both ends with kitchen twine. Place tenderloin roll on the baking sheet and cook for about 30 minutes, or until the internal temperature registers 145° F. on a meat thermometer. Allow meat roll to sit for 5-10 minutes before slicing.
To serve: Using a pastry bag, add a few tablespoons of remaining mascarpone and use a straight tip to create a cinnamon-roll-style drizzle over the top. Dust with cinnamon and chile powder. Garnish with a sage leaf.
Clean-up: If the caramelized brown sugar oozes onto the baking sheet, simply soak pan until the sugar dissolves with a quick scour.
