Pork Tenderloin...STUFFED!

Most recipes you find for stuffed pork tenderloin involve butterflying the loin, placing the filling on top, rolling it back up and tying with string before you roast it. My version is easier with a finished product that, I think, looks better.

Dec 29, 2011

Preheat oven to 350 degrees.

METHOD:

(1) THE TENDERLOIN: The ends of the loin are tapered so we want to cut those off to preserve a uniform shape (figure 1).

 
(2) THE STUFFING: This is the fun part...you can stuff it with whatever suits your fancy. Diced apples and prunes, mozzarella cheese, veggies, pesto, etc! My stuffing is a mixture of spinach, parmesan cheese and sundried tomatoes (drop a big handful of spinach into boiling water for 30 seconds, remove and place in strainer and push all the water out....then add up to a 1/4 cup of cheese and 1/4 cup sliced sundried tomatoes....mix well.

 
(3) PREPARATION. With a slender and long, sharp knive, punch a hole at one end and cut through the center till you are about an inch from the other end...rotate the knive several times to enlarge the cavity. Now its simply a matter of stuffing the mixture down that hole...I use the handle of a large wooden spoon! Plug the hole at the end with a piece of bread, or tie with some kitchen twine. Add a small amt of S&P to the outside and place in roasting pan. Cook until internal temp is 160 degrees...about 35-40 minutes. Remove from oven and let sit for 5 minutes before carving.
 

CHEFS NOTE: Line the pan with foil..makes clean-up a breeze! Although the finished product does well on its own, the addition of a bit of sauce is welcome.