There is so much more you can do with a Pork Tenderloin than medallions or whole roasted tenderloin. Stuffing is a great option especially because you can be very versatile with your stuffing choices. Here I give you a recipe with a Dried Fruit Stuffing. I also like to stuff a pork tenderloin with prosciutto, mozzarella cheese, sun-dried tomatoes and spinach.
Don’t feel intimidated when it comes to “opening” a tenderloin. The link in the recipe gives you a full tutorial on YouTube.
Serves 4 (No Leftovers)
For The Stuffing (Enough for Two Tenderloins
½ Cup Dried Cranberries
½ Cup Dried Apricots, Chopped
½ Cup Dried Mission Figs, Chopped
½ Cup Dried Apple Slices, Chopped
½ Cup Dried Golden Raisins
¾ Cup Madeira Wine
1 Cup Water
2 Large Shallots, Minced
2 Tablespoons Unsalted Butter
3 Cups Fresh Bread Crumbs, Chunky NOT Fine
1 Bunch Watercress, Large Stems Removed and Coarsely Chopped
1 Large Egg
2 Tablespoons Unsalted Butter, Melted
For The Pork
1 Pork Tenderloin (1½ to 2 Pounds)
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
½ Cup All-Purpose Flour (For Dredging the Tenderloin)
2 Tablespoons XVOO
3 Tablespoons All-Purpose Flour
2 Cups Homemade Chicken Stock or Low Sodium Canned Chicken Broth
Preheat oven to 425°F with rack positioned in the middle of the oven.
For The Stuffing
In a medium size sauce pan combine the dried fruit with the Madeira wine and the water. Place over medium heat and bring to a boil. Turn down the heat to a slow simmer and simmer for 20 minutes. Remove from heat and let cool before draining. Drain the fruit and set the liquid aside.
Melt the 2 tablespoons butter in small sauté pan over medium heat. Once the butter becomes hot and bubbly add the shallots and sauté until translucent, about 5 minutes.
In a large bowl, combine the reconstituted dried fruit, bread crumbs, shallot mixture, salt and pepper, 2 tablespoons melted butter and egg and thoroughly combine. Add half of the reserved dried fruit liquid (reserve the rest of the liquid) and the watercress and once again combine. Set aside.
For The Pork
Open pork tenderloin for stuffing (See Video, Link Below). After opening it up place a piece of parchment paper or plastic wrap on your cutting board. Lay the opened tenderloin on the paper and place another piece of parchment or plastic wrap on top of the tenderloin. Lightly pound the tenderloin with the flat side of a meat mallet to even it out and make it flatter.
Evenly sprinkle 1 teaspoon of the salt and ½ teaspoon of the pepper on the pork. Spread the stuffing on the pork evenly leaving about an inch all around the pork without stuffing. Starting on the longest edge roll up the tenderloin. Spacing evenly, tie 4 to 5 pieces of kitchen twine around pork to close the roll. Season with the rest of the salt and pepper. Place the ½ cup of flour on a large flat dish and roll the stuffed tenderloin in the flour to coat evenly.
In a large heavy sauté pan, heat the 2 tablespoons XVOO and 2 tablespoons butter over medium heat. Once the butter stops sizzling add the pork to the pan and gently sauté it on all sides to brown it. Place the pan in the oven and roast for 30 to 40 minutes. Remove the pan from the oven and place the tenderloin on a platter and loosely cover with foil.
Take all but 3 tablespoons of the oil out of the pan. Over medium heat add the flour to the oil in the pan and whisk to combine the oil and flour. Cook for a minute or two.
Deglaze the pan with the Madeira scraping up the bits on the bottom of the pan. Add the chicken stock and whisk to combine with the Madeira. Bring to a simmer whisking the whole time and cook until thickened. Once the sauce is thickened and tastes to your liking, take the pan off the heat and strain the sauce through a fine mesh strainer.
Remove the string from the pork and slice the pork into 1” slices. Arrange on a platter and pour some of the sauce on the tenderloin. Serve immediately.
Video on how to Open Up Tenderloin. (Roll Cut)
https://youtu.be/ELgrjeT0Y1o
