I love stuffing myself with different kinds of “stuffed” food.
Things like Cheese Stuffed Pasta Shells, Spicy Stuffed Blue Cheese Burgers, and Bacon Wrapped Stuffed Chicken Breasts, are already in the archives here at The Redneck Gourmet.
Back in January when I first wrote about Stuffed Pork Tenderloin, I thought that I had a good recipe.
I was wrong, because this recipe, produced last evening out of our pantry and new refrigerator, is MUCH better.
Take a look at what I did…
1 large chunk of pork tenderloin (about 2/3 to 3/4 pound) triple butterflyed
a splash of olive oil
½ granny smith apple, pealed and cut into ¼” cubes
¼ cup rasins
¼ cup dried apricots, chopped
¾ cup plain bread crumbs
2 strips bacon
¼ cup of chicken stock
And now, the procedure:
Marinade your pork tenderloin in your favorite combination of fluids for at least a half hour. I used orange juice, balsamic vinegar, and a little olive oil.
Toss your olive oil, raisins, apricots, and apple cubes into a heavy skillet over medium low heat. Once things start simmering, push the fruit to the side and add your two bacon strips.
Meanwhile, while your bacon is cooking, pull your tenderloin out of the marinade onto the cutting board and butterfly it—slice it out into a ½” to ¾” thick continuous slab of meat. The Butterfly process isn’t rocket science, but a good sharp knife and practice makes things easier.
Cook the bacon until it is done, but not crispy, then turn off the heat to the skillet, pull the bacon out onto a plate on the side to drain, and add your bread crumbs to the remaining contents of the skillet.
By the way, you can adjust the amount of bread crumbs that you use to get a moist mixture that will clump together, and you can spoon out some of the grease from the skillet before you add the bread crumbs if you are watching your health and waistline. (Since I
Lay your bacon strips out parallel to each other along the top of the tenderloin, and after your skillet miixture has cooled a little so you don’t burn yourself, spoon it out on top of the bacon onto the tenderloin in a nice even layer.
Now carefully roll up the tenderloin around the stuffing mixture into a spiral, sort of like a cinnamon roll. Secure your stuffed tenderloin with bamboo skewers or tie it up with butchers twine, and pack any of the stuffing that tries to leak out and get away from you back into the sides of the rolled up package.
Pour yourself a nice glass of wine while your oven preheats to 375 degrees F.
Don't get impatient, because you’re in the home stretch now—place your tenderloin in a shallow, greased, casserole dish, pop it into the oven, and cook it until the internal temperature is 160 degrees F (about 30 minutes in my oven.)
Heat up some frozen vegetables on the stovetop while you’re waiting, or toss some cut up red potatoes in the casserole dish beside the tenderloin like I did.
Once your pork is at 160 degrees, pull it out of the oven and place it on your cutting board to rest for five or ten minutes. Put your plates into the oven to warm.
When your pork is done resting, slice it into ¾” to 1” thick slices, toss it onto your warmed plates on chargers, grab yourself a fork, and EAT.
The Redneck Gourmet