Stuffed Pork Tenderloin
When we turn the page on summer and move ahead to the colder months, we don’t make and serve the same dishes… we want hot food! Fall and winter meals are usually more elaborate, heartier and often served with sauces along with side dishes. We make comfort food as well as elegant dishes. These are the seasons where we cook up a storm…
From our Canadian Thanksgiving in October all the way through to Easter, I find that I’m always cooking something in the kitchen. It feels like I have a chain wrapped around my ankle attached to the oven, long enough so I can reach all the pots & pans and get stuff out of the refrigerator and pantry – okay maybe I exaggerated a little but still not too far from the truth… lol!
Besides entertaining friends and family, there are Holidays and celebrations going on during this time of year. We want to serve elegant food without spending hours in the kitchen making it, something fast, flavorful and fancy as well. “Is that possible” – you ask? Of course it is… try my Stuffed Pork Tenderloin!
This dish is pretty quick to prepare and the cook time isn’t very long either. It’s stylish and the flavors are absolutely incredible! I use apples and dried fruits in my stuffing which brings a “festive” look and taste to the dish. After the pork is cooked and rests on a cutting board before being sliced, I use the pan jus to make a tasty sauce… it’s very nice!
Another reason why this recipe is so amazing is it doesn’t take that long to make. From start to finish, you can serve this elegant Stuffed Pork Tenderloin in less than 45 minutes… not too bad considering the beautiful presentation.
Elegant, delicious, quick and easy to make, this Stuffed Pork Tenderloin is the right choice for you to serve at your next formal dinner party… your guests will be delighted! If you enjoy pork tenderloin as much as I do, here are some more recipes to try; Pork Tenderloin Vitali, Maple Mustard Pork Tenderloin, Pork Tenderloin with Spicy Pineapple-Mango Sauce, and more to come… stay tuned!
Bon Appétit!
Check out these other delicious pork recipes…
– BBQ Pulled Pork Pizza
– Pork Chop Diablo
– Easy Pork Roast
– Croque-monsieur Montréal Style
– Homemade Chorizo
– Ultimate Slow Cooker Chili
and for even more pork recipes, click on this link… Recipe Category • Pork
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Stuffed Pork Tenderloin
Hover to scale
Ingredients
STUFFING
- 1/3 cup Panko® breadcrumbs
- 1 large free-run egg
- 1/3 cup apples such as Gala or Spartan, peeled and chopped into small pieces
- 2 tbsp. dried cranberries
- 2 tbsp. dried currants
- 2 large cloves garlic, pressed
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1 tbsp. fresh rosemary, chopped tips & tricks
- 1/4 tsp. smoked paprika
- 1 pinch ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
TENDERLOIN
- 1 large pork tenderloin (about 1 1/2 lbs.), silver skin removed
- ground Himalayan pink salt, as needed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
SAUCE
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 1/2 tbsp. Dijon mustard
- 3/4 cup apple juice
- 1/8 tsp. cayenne pepper *optional
- 2 tbsp. cold butter
- 1/2 tbsp. fresh chives, finely chopped tips & tricks
Directions
STUFFING
- In a small bowl, combine all the stuffing ingredients and stir well; set aside.
TENDERLOIN
- Preheat oven to 375ºF
- After removing the silver skin, slice the tenderloin lengthwise making sure to not go all the way through. If there’s a tail, do the same with it. Make a few slits into the meat which will help when pounding it down.
- Place a cling film on top and flatten it down to about ¼-inch thick with a meat mallet; discard the plastic wrap.
- Spoon the stuffing in the middle and spread evenly, leaving a 1 ½-inch space from the edges.
- Starting from the long side, tightly roll the tenderloin, tucking in the ends, until the pork is nicely rolled.
- Using kitchen twine, tie a loop on one end, make a firm knot to hold without cutting into the flesh; leave a 2-inch long string end for later.
- Go round and round keeping the string about 1-inch apart to the other end. Crisscross the twine and do the same in the other direction to the starting point. Tie a knot with the 2-inch string from the starting point and the loose end of the string.
- If the ends didn’t tuck in well, secure them with toothpicks. Generously season the stuffed pork on all sides with sea salt and freshly ground black pepper.
- In an ovenproof saucepan over medium-high heat, add oil. When hot and shimmering, add tenderloin and quickly sear on one side only, about 1 ½ minutes.
- When nicely brown, flip it over and transfer to the preheated oven. Cook for 20 minutes or until the internal temperature reaches 140 - 145ºF.
- Remove from the heat and transfer the tenderloin to a cutting board to rest before slicing, covering loosely with foil.
SAUCE
- Return the saucepan to the stove top and using tongs to hold the paper towels, tilt pan and gently dab to remove any excess fat leaving about 1 tbsp. behind.
- Turn the heat to medium and pour in white wine. Scrape the bottom of the pan to loosen any browned bits before adding Dijon mustard and apple juice; add cayenne pepper if desired. Whisk well and cook the sauce down to thicken it up, about 5 minutes.
- When the proper consistency is reached, remove from the heat and whisk in butter until melted and well blended; stir in chives.
- Place sliced stuffed tenderloin on warm plates, spoon on the sauce and serve immediately with mashed potatoes.
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