Stuffed Pork Tenderloin
If you are looking for an elegant festive dish, this is it! Moist and tender, this Stuffed Pork Tenderloin is a great choice for entertaining!
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.