Stuffed pork tenderloin
March 1, 2007 7:34am CST
FOR THE STUFFING: 1/4 cup (1/2 stick) butter or margarine 2 cups dried bread crumbs 1 medium yellow onion, diced (about 1 cup) 1 medium red bell pepper, diced (about 1 cup) FOR THE TENDERLOIN: 1 pork tenderloin, trimmed (about 1 pound) 1 roasted red bell pepper, cut into thin strips MAKING THE STUFFING: In a large skillet, melt butter over medium heat. Add bread crumbs, onion and bell pepper; stir until golden. MAKIN THE TENDERLOIN: Preheat broiler. Line broiler pan with foil; spray with vegetable cooking spray. Make a 2 inch deep cut along the long side of pork, without cutting all the way through. Spread pork flat. Spread stuffing down the center of pork, leaving a 1/2 inch border. Arrange roasted peppers over stuffing. Starting with a short end, tightly roll up pork. Tie stuffed pork with kitchen string at 2 inch intervals. Place pork in prepared broiler pan. Broil pork, turning occasionally, until an instant-read thermometer inserted in the center registers 160F about 25 minutes. Transfer pork to a carving board and let stand for 10 minutes. Slice pork; serve immediately. serves 4
1 Mar 07
thanks for the recipe here is another recipe for you INGREDIENTS: cooking bag 1 tablespoon all-purpose flour 1 1/2 pounds pork tenderloins, trimmed 1 tablespoon butter 1 1/2 cups chopped sweet onion 1/2 cup raw celery 1/4 cup shredded carrot 2 small cloves garlic dash leaf thyme dash black pepper 1 1/2 cups cooked wild rice 1/2 cup defatted chicken broth 3 tablespoons cornstarch PREPARATION: Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out. Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour. Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened. Serves 4 to 6.