Stuffed pork tenderloin
By spiritwolf52
@spiritwolf52 (2300)
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
2 responses
@asfi123 (951)
• India
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.
1 person likes this
@spiritwolf52 (2300)
•
2 Mar 07
Thanks for your recipe. I shall have to give this one a try. I'll print it out and but it in my folder. Thanks again.
