Stuffed Pork Tenderloin

April 15, 2010
I came up with this recipe when a colleague of my husband from Germany was coming for dinner. My prime goal was to do all preparations in advance and just cook the last minute. Secondary goal was not to produce a lot of dirty pots/pans. I had the butcher butterfly the pork tenderloin, took me 20 minutes to clean, chop and saute the stuffing and another 10 minutes to season, stuff and roll up the loin. I then left it in the refrigerator until 30 minutes before dinner time. It was served it with steamed colorful cauliflowers and asparagus. As final touch and in honor of our German friend, I sauteed a few pieces of German style wieners. It looked and tasted great and at the end there was only one pan to wash. This is also a low fat, healthy meal.

Stuffing Extra Virgin Olive Oil 2 tbsp
Mushrooms, Baby Bellas (or any other)> cleaned and chopped 1.5 cups
Red Onion> chopped 1 med
Garlic> chopped 2 cloves
Red Pepper Flakes 1/2 tbsp
Marsala Wine 1/4 cup
Dried Prunes> chopped 1.5 tbsp
Capers (small, in vinegar)> drained 2 tbsp
Dijon Mustard 1 tbsp
Honey Mustard 1/2 tbsp
Cheddar Cheese> shredded 1/4 cup
Salt & Pepper to taste
Seasoning & Cooking Pork Loin> butterflied 1-1.5 lbs
Cumin 1 tbsp
Cayenne Pepper 1 tsp
Smoked Sweet Paprika 1 tbsp
Herbs d’Provence 1 tbsp
Salt 1 tsp
Pepper 1/2 tsp
Olive Oil 1 tbsp
Marsala Wine 2 tbsp
Vegetable or Chicken Broth or Water 1/4 cup
Sauce Red Onion> sliced thinly 1 small
Garlic> slivered 2 cloves
Dried Pruned> Cut in half or quarters lengthwise 6 pcs
Capers (in vinegar)> drained 1 tbsp
The Stuffing
In a medium non-stick skillet, heat 1 tbsp olive oil. Add onions and a dash of salt and pepper. Saute on medium low heat until onions are caramelized.
Raise the heat slightly. Add 1 tbsp olive oil and mushrooms. Saute for 2-3 minutes. Add garlic and red pepper flakes. Saute for a minute, mixing all the ingredients. Add prunes &  Marsala wine, stir and cook until all liquid is evaporated. Set aside to cool.
Seasoning & Stuffing the Tenderloin

Mix cumin, cayenne pepper, Smoked Paprika and Herbs d’Provence in a bowl. Open up the tenderloin on a board and season both sides with the spices. Add Dijon and Honey mustards to the cooled stuffing mixture and spread over the seasoned loin, leaving about 1 inch all around. Sprinkle with Cheddar cheese. 

 

 

 

 

 

 

 

 

Tightly roll the tenderloin lengthwise and tie with kitchen twine. Place in a plate and refrigerate until ready to cook or a minimum of 20 minutes.

 

Cooking

Preheat oven to 375 °F.  In an ovenproof skillet, heat 1 tbsp olive oil over medium high heat and brown the stuffed tenderloin on all sides. 

Add onions and garlic. Season with a salt and pepper and saute for a couple of minutes. Pour in Marsala wine and cook for a minute, scraping the bottom of pan with a spatula. Add broth or water. Cover and place in the preheated oven. Cook for about 20 minutes; turning the pork once. Transfer the tenderloin to a warmed serving platter and cover with aluminum foil.

Sauce
Add capers and prunes to pan juices and cook on medium heat about 2-3 minutes until 2-3 tbsp of liquid is left. Taste and adjust seasoning.
On a board, cut the twine around pork and slice it into 1 inch pieces. Carefully transfer back to serving platter. Pour sauce over the pork and serve.

Stuffed Port Tenderloin- as served

© 2010 – 2012, livingamused. All rights reserved.

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