Here it is, Pork After Dark with Au Gratin Sausage and Potatoes

So this smoked sausage walked into a club and saw this fiiiiiiiine lookin' tenderloin.  He said, "hey girl, let's go to my place and make some delicious love."  Tenderloin was a real lady so she made Smoked Sausage wine and dine her first.  She said, "you better soak me in a nice pineapple juice and herb brine first and get me some nice bacon lingerie."  Smoked Sausage really wanted to seal the deal so he did as he was told.  Well, enough of that.... Here's the details.

You will need:
1 smoked sausage link of your choice
1 pack of bacon
1 regular unseasoned pork tenderloin
24oz of pineapple juice
2 cloves fresh garlic
1/4 cup fresh chopped parsley
1/4 cup fresh chopped thyme
1/4 cup fresh chopped oregano
1/4 cup fresh chopped basil
2 cups sliced red potatoes
1/4 cup of salt
About 2 cups of shredded cheese of your choice
1/2 stick of butter
Flour to thicken the butter roux
Milk to thin the roux
Seasoning salt to taste
Bread Crumbs

Brining the Tenderloin:
In a medium size tuperware container combine the chopped herbs and garlic with 1/4 cup salt and 24oz pineapple juice. Mix it all up to dissolve the salt.  Add the tenderloin and let it sit over night in the refrigerator.

Bacon Weave:
Weave bacon like string weave, large enough to cover your tenderloin.  See below.

 Tenderloin:
After 24 hours remove the tenderloin from the refrigerator.  Slice a hole straight through the middle of the length of the tenderloin.  Push the smoked sausage through the tenderloin and cut off the sausage once it's all the way through.  Now cover the exterior in the bacon weave.  Preheat the oven for 350 and cook until internal temp is 140.  Then broil for 5 minutes to crisp the bacon.  Remove and let sit for a few minutes then slice and serve.

Potatoes:

Start a roux for the mornay sauce.  In a small sauce pan melt a half a stick of butter.  Add flour to thicken to a wet sand consistency.  Thin this out with a little bit of milk at a time constantly stirring with a whisk.  Once smooth and creamy add seasoning salt to your taste and the rest of the smoked sausage diced.  Now add your choice of shredded cheese a little bit a time constantly stirring.  In a medium size baking dish make layers of mornay, potatoes, mornay, then shredded cheese.  Repeat until you run out of your mornay.  Then cover with foil and bake at 350 for 40 minutes.  If you put it in the same time as the tenderloin it will be ready at the same time.  After 40 minutes top with a layer of bread crumbs and broil with the tenderloin.  Remove and enjoy.

This was a good one folks.  Even the wife liked it.  Till next time, take care of yourselves, and each other.