Stuffed pork Tenderloin
List of Ingredients
2 Tbs butter
1/2 cup diced celery
1 medium onion, diced
1 apple, peeled and diced
3 cups diced bread
1/2 tsp sage
1/4 tsp marjoram
1/2 cup whole cranberry sauce
2 Tbs brown sugar
3/4 tsp salt
grated peel of 1/2 orange
1/4 cup fresh orange juice
2 or 3 pork tenderloins (1 to 1.5 lb each)
1/2 tsp curry powder
oil
Melt butter in a frying pan, add celery, onion, apple, and stir over
medium heat until softened, but not browned. Mix in bread, sage and
marjoram, then pour into a bowl.
Put cranberry sauce, brown sugar, salt and peel into a saucepan and
stir over low heat until sugar is dissolved. Mix into bread mixture.
Gradually add orange juice, continuing to mix until bread is
moistened.
Beat each pork tenderloin with the flat side of a cleaver to flatten
it, then cut it almost in half along its length. Don't separate
halves. Fill pockets to overflowing with dressing, then stack
tenderloins on top of each other, so they look like a big sausage.
Tie securely with string and place in a shallow roasting pan. Mix
curry powder with salt and pepper to taste, rub all over meat. Pour a
few spoonfuls of oil on top.
Insert meat thermometer vertically from top and roast in a 350 F oven
until thermometer registers 185 degrees F (35 minutes per pound of
meat). Serve hot or let cool 4-5 hours, before serving. We prefer
the latter, and good accompaniments are potato salad and a simple
tossed salad. Wine of choice is Valpolicella.
Recipe
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