This Sunday I have a real treat- this is one of my winter recipe favourites- it is my grandmothers recipe for stuffed pork tenderloin. This is such a comfort meal, and it is a great meal to serve to family and friends at a nice dinner- it’s always a crowd pleaser and it does look quite complicated and ritzy – not to mention it pairs wonderfully with a glass of chardonnay 🙂
Stuffed Pork Tenderloin
5-7 slices of stale bread (cubed) – you can use any type depending on what you like- I love sourdough olive bread, or just whole wheat- it all just gives a different twist.
1/2 cup of butter
1 large onion (diced)
2 1/2 tsp dried rosemary (whole leaves not ground) or if you have fresh go for that!
1 tsp salt
1/2 tsp pepper
2 pork tenderloins just over 1 lb each
drizzle of olive oil
salt & pepper
1 tsp rosemary
Melt the butter in the bottom of a pot, add your onion and fry in the butter until they turn translucent, add the rosemary salt and pepper mixing together. Then take the pan off the heat and add your bread coating it in the butter, onion and seasoning.
Now moving on to your meat- lay a double layer of saran over your counter, place your tenderloins on the counter and make a cut down the center length of your tenderloin halfway through the thickness, then from that cut- make a cut horizontally into each side down the length about halfway to the outside edge of the tenderloin, this is so that you can flatten the piece of meat down.
This is a very approximate thing and doesn’t have to be very accurate because next you are going to cover your tenderloins in saran and pound them down with a meat tenderizer (or rolling pin or anything you want to whack it with) until they are nice and flat.
Then you want to pile up your stuffing onto your larger tenderloin and cover it with your smaller tenderloin. You can compact the stuffing a bit.
Then you truss it all up- you do this by tying the string around one end (leaving a 7ish inch long tail) then you make a loop with your string and slide it under the meat tightening it and continuing this process all the way up to the other end- when you make it all the way to the other end you bring your string around the underside of the meat flipping it over and tying it to the tail that you left from the other end.
This is a little hard to explain and I am sure that you can find YouTube videos that have better instructions- but I promise it’s not hard!
Then you drizzle the olive oil, sprinkle with salt, pepper and the rosemary and seal it all up in a foil pouch on a roasting pan.
Cook at 375 F for 50 minutes, about halfway through the cooking time open the foil package, basting the meat and leave the foil open allowing the top to brown nicely.
Then remove all the strings and slice it – showing the wonderful stuffing inside!
I served this with roasted veggies and corn, and of course a glass of Chardonnay 🙂
Mmmm so good
Hope you are all having a delicious Sunday!