Stuffed Pork Tenderloin With Sausage and Mustard

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

1. Preheat oven to 350 degrees F.
2. Butterfly pork tenderloin lengthwise.
3. Place between 2 sheets of plastic wrap and flatten to 1/4 inch thick.
4. Spread sausage on inside to within 1/2 inch of edges.
5. Spread mustard liberally over sausage.
6. Roll up lengthwise and place in 11 X 8 inch pan.
7. Season with dried spices, pour chicken broth around (NOT OVER).
8. Cover with aluminum foil, bake 20 minutes.
9. Uncover and bake an additional 20 minutes or until done.
10. Keep warm; pour juice into small saucepan and bring to a boil.
11. Combine water and cornstarch, stir into saucepan and keep stirring until thickened.
12. Serve this gravy over the pork.

pork tenderloin, hot pork sausage, brown mustard, chicken broth, rosemary, marjoram, water, cornstarch

Taken from www.food.com/recipe/stuffed-pork-tenderloin-with-sausage-and-mustard-104093 (may not work)