Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.
As I lately have some time, I was looking on the internet last week. Trying to get fresh, challenging ideas, inspirational dishes that I have never used before, to treat my loved ones with. Searching for a while unfortunately could not discover lots of interesting things. Right before I wanted to give up on it, I ran across this fabulous and simple treat simply by chance. The dessert seemed so fabulous on its pic, that required urgent action.
It was simple enough to imagine just how it is made, how it tastes and how much my hubby is going to enjoy it. Mind you, it is rather easy to impress the guy when it comes to cakes. Anyways, I visited the website: Suncakemom and simply used the simple instuctions that were coupled with wonderful shots of the procedure. It really makes life much easier. I can suppose it’s a bit of a hassle to take snap shots in the middle of cooking in the kitchen because you typically have sticky hands and so i pretty appreciate the time and effort she devote to make this post and recipe easily followed.
With that in mind I am inspired presenting my very own formulas in a similar fashion. Many thanks the thought.
I was fine tuning the main mixture create it for the taste of my loved ones. Need to say it had been an incredible success. They enjoyed the flavor, the structure and enjoyed having a delicacy such as this during a lively workweek. They quite simply requested more, many more. So next time I am not going to make the same miscalculation. I’m gonna multiply the amount to make them delighted.
This Stuffed Pork Tenderloin recipe was first published on SunCakeMom.
How to make Stuffed Pork Tenderloin:
Pour oil into a pan and heat it up while slicing the onions.
Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.
Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.
When the onions start to caramelize add the garlic, black pepper and mushrooms.
Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.
While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.
Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:
Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.
Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.
Place the handful of spinach on the opened up meat.
Pour as much of filling as possible on top of the spinach.
Try to roll up the meat and take out some filling if necessary.
Use the turkey lacers or toothpicks to secure the meat together.
Pour the remaining filling with the oil into a baking tray.
Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.
Add vegetables if desired.
Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.
Slice it up with a sharp knife and serve.
