Stuffed Pork Tenderloin

This stuffed pork tenderloin recipe comes from my brother William. It is delicious and elegant and great for any special occasion.

Pork tenderloin will cook a lot faster than pork loin. It is tender meat that can be eaten with a little pink on it. That is how we like ours. If you are not comfortable with that you should cook the meat for a little longer. Please be careful not to over cook your pork and make it dry.

The sauce that is served with this pork is outstanding. It is a combination of earthy mushrooms with caramelized onions in a port wine base. Excellent.

This is what you are going to need for this delicious stuffed pork tenderloin recipe:

Serves six
½ cup sugar
½ cup water
½ cup apricot marmalade

Place sugar and water in a pot over medium/low heat. Stir until sugar dissolves. Once it dissolves let it simmer until it thickens.

Remove the pot from the heat and add the marmalade. Whisk in and set aside.

1 cup walnuts
1 cup dried apricots
¼ cup (62.5 ml) port wine

Place the walnuts and apricots in a food processor and pulse a few times. Add the port and process for about 30 seconds. Do not make a paste but chop everything finely.

½ a TBS oil
1 large shallot or 1 small yellow onion – finely chopped
4 oz. (110 grams) of Shitake or white button mushrooms – sliced
2/3rd (166 ml) cups of Port Wine
1/3rd cup (83 ml) chicken stock
Black pepper

Heat the oil and add the shallot or onion. Cook, stirring occasionally, for 5 to 6 minutes until the onion is translucent and softened. Work on medium/low heat.

Add the mushrooms and mix. Add 1/3rd cup (83 ml) of the port wine and reduce by two thirds. Add another 1/3rd cup (83 ml) of port wine and reduce by half. Add the chicken stock and reduce by half. Taste for salt and adjust as necessary. Add pepper and mix.

Add the apricot and syrup mixture to the reduced sauce and mix well. Set aside.

Approximately 2 ½ pounds of pork tenderloin (these will most probably come in a package of two medium ones)
Salt & Pepper

Heat your oven to 400 degrees F (200 C).

Trim the pork loin of all excess fat and tear off any thin membrane that it might have.

We are now going to open and flatten our pork loin (butterfly it) so that we can stuff it. Using a sharp knife cut a slit along the center of the loin (lengthwise) to about ½ inch of the bottom. In other words, leave ½ inch of meat without cutting. Whatever you do, do not cut the meat all the way through.

Now do the same on the left and right side of your meat. Simply cut a slit into the pork without going all the way through.

Place the opened tenderloin in between two sheets of plastic wrap and pound the meat until it is flattened and is about ¾ of an inch thick.

Flip the loin over and season it with salt and pepper. Flip it again and season the inside as well. Make sure to wash your hands if you are touching the meat before touching your salt and pepper containers.

Place the processed apricots and walnut down the middle of the loin leaving enough room on the sides and the ends to roll.

Roll the tenderloin and tuck in the ends to prevent the filling from falling out.

Tie the tenderloin lengthwise with some twine and then five to six times around the roll. Cut off any excess twine that you might have.

Heat some oil in a large skillet and brown the tenderloin on all sides. Transfer the seared meat to a rack inside a roasting pan and place it in the oven for about 20 minutes or until a meat thermometer registers 145 degrees. If you want to cook these well done leave them in the oven for a little longer. I like my tenderloin a little pink and it is perfectly safe to it like that.

Remove the roasting pan from the oven and cover it (you can tent it with foil). Allow the pork to rest for about 15 minutes before you slice it. This will let the juices settle. Also, keep in mind that the meat will continue cooking as you just took it out of a very hot oven.

Heat your sauce while you are waiting. Let it boil a little so it thickens a bit.

Slice the tenderloins diagonally and serve with the heated sauce. Enjoy.

Print Recipe Here

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