Pork Tenderloin and Sausage Flatbread
Recipe from Iowa Pork Producers Association
Prep Time: 45 minutes
Cook Time: 15 minutes
- 12 ounces pork tenderloin (about ¾ of one tenderloin)
- 6 to 7 ounces sweet Italian sausage (2 links)
- 1½ teaspoons olive or soybean oil
- Salt and pepper
- 16 ounces prepared pizza dough
- ½ cup pizza sauce
- ½ cup Parmesan cheese, shaved
- ¼ cup red onion, thinly sliced
- 12 pitted Kalamata olives, halved
- 2 tablespoons fresh basil, chopped
Preheat oven to 425°F. Meanwhile, arrange pork tenderloin on a rimmed baking sheet, rub it with oil, and sprinkle with salt and pepper.
Roast pork until the internal temperature reaches between 145°F (medium rare) and 160°F (medium), on a meat thermometer, about 25 to 30 minutes. Set aside to rest 10 minutes.
While pork is roasting, warm a medium skillet over medium heat. Add sausage (removed from the casing) and cook, stirring and breaking the sausage up into bite-size pieces, until no longer pink, 3 to 4 minutes. Remove from heat and set aside.
Increase oven temperature to 500°F. Cut pork into thin slices and set aside.
Sprinkle a work surface and a large rimmed baking sheet with flour or cornmeal. Place dough on the work surface and roll or stretch it out to a 10x15 rectangle. Transfer to baking sheet, pressing the dough to fit the pan. Top with pizza sauce, cheese, sliced pork, sausage, onion and olives and bake until pizza is golden and crisp, 12 to 14 minutes.
Sprinkle pizza with the basil, cut into pieces and serve.
Nutrition per serving: 550 Calories, 17g Fat, 5g Saturated Fat, 75mg Cholesterol, 1580mg Sodium, 60g Carbohydrate, 3g Fiber, 39g Protein