Wednesday, February 18, 2009

Stuffed Pork Tenderloin

Stuffed tenderloin is easy, yet elegant looking. It can even be assembled quickly on a weeknight. The beauty of it is in the presentation. I used ground mustard because I was serving with a mustard sauce, but feel free to adapt the spices to what you are serving on the side. Be sure to separate the 2 cups stuffing from remaining stuffing to avoid cross-contamination as you are touching the raw meat. I must have washed my hands 20 times so I could touch my camera, see what I do for you.

Tenderloin Sliced

Stuffed Pork Tenderloin

INGREDIENTS
2.5 lb pork tenderloin (this was 2 tenderloins in a pack for me)
2 cups stuffing, prepared
2 Tbsp olive oil
1 tsp ground mustard
2 tsp salt
1 tsp fresh-ground pepper

DIRECTIONS
Preheat oven to 425
Stuff tenderloin
Drizzle with olive oil
Sprinkle with mustard, and remaining salt and pepper
Cook at 425 for 20-25 minutes, or until meat thermometer reaches 170.

Ok, I cheated a little... stuff tenderloin, that's it? No instructions???

There are a few ways you can accomplish this, 2 works best with a thicker tenderloin with less risk of poking through the side:
1) BUTTERFLY: Arrange tenderloin on a work surface with thinnest end nearest you. Starting at thickest part, make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.

2) HOLE IN CENTER: Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.

3) ROLL: Arrange tenderloin on a work surface with thinnest end away from you. Starting at thickest part, make a lengthwise incision starting 1/3 of the way down the short side down edge of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Rotate knife 90 degrees and continue to cut into tenderloin until 1/3 through, rotate knife and cut into tenderloin 1/3 through. Unroll tenderloin. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.

ROLL method
Cuts

Layer Stuffing
Tenderloin Stuffing

Roll and Toothpick
Rolled and Toothpicked

Stuffed and Split Side Down
Stuffed and Split Side down

3 comments:

~3 Sides of Crazy~ said...

This looks so good. I may have to alter the menu plan this week. YUMMY

Barbara said...

It was delicious... I served it with a mustard sauce... yum.

rocka fella said...

Invest in a camera tripod, and put plastic over the shutter button = no hand washing every time to take a picture, cheers.