Preheat the oven to 180 °C (350 °F). If you prefer less onion, you can use half the amount I give in the recipe. Allow to cool. Stuffed Pork Tenderloin is an amazing way to amp up a simple cut of meat. Add the onions and cook over medium-low heat until they are translucent—don’t let them brown. One of my stores recently had a terrific promotion on pork tenderloins–buy one get one free. Adjust the seasoning. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. It's a lot faster and just as good! And it’s flavor is probably way too heavy on the herbs for an American taste–taking my American dad’s tastes into consideration. *Link to download will be in your confirmation email. 3 Cortland apples, peeled, seeded, cut into wedges. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. 1 %, Stuffed Pork Tenderloin With Cilantro Lime Pesto. Stir in spinach; cook 3 minutes. lemon pepper, pork tenderloin, fine sea salt, fine sea salt, fresh oregano leaves and … I just might add some craisins to the stuffing next time. And besides, it’s a very fatty cut. Fantastic recipe! Flatten to 1/4-in. I make soft breadcrumbs by tearing apart plain old white bread and processing it to fine crumbs in my food processor. I thought the flavor was outstanding! This succulent stuffed pork tenderloin is so easy to make, you’ll add it to your regular rotation. Paula Deen is one of my Idols that I would love to meet in person. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Thank you so much for sharing this recipe and a chance to remember great life experiences. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. My first time ever cooking pork and it came out incredible! Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Fold in the narrow ends as necessary to make an even rectangle. Let cool. Remove from heat. Add comma separated list of ingredients to include in recipe. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. of edges. My mother recreated the British recipe using things she could get in the USA. It was actually a recipe my mother ate many times as a kid growing up in England. Total Carbohydrate Roll tenderloin up jelly-roll style, beginning at narrow end. salt, salt, red bell pepper, baby spinach, garlic, seasoned bread crumbs and 14 more. I also made some brussels sprouts in the same pan and they soaked up the flavor beautifully. I follow the recipe ingredients except I use a pork loin instead of a tender loin. On a work surface, butterfly the tenderloins; which is to slice in half the entire length of the tenderloin without cutting all the way through. Heat 2 tablespoons olive oil in a large skillet over medium heat. Beautiful presentation! I butterfly it out to 18 x 12. Congrats! Next time you have company coming, instead of a traditional chicken casserole or pot roast, serve one of these impressive Easy and impressive meals for any occasion. In a skillet, brown the onions and garlic in the butter over medium heat for about ten minutes. Bake 20 minutes. I added a little parmesan cheese because I had it around and used chopped yellow onion instead of shallots because it's what I had. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. Bake for 90 minutes, basting again with the melted butter halfway during the cooking, or until the meat registers 160℉ on a meat thermometer. Amount is based on available nutrient data. She used to use a fresh pork shoulder, bone it then stuff it with a soft-bread herby stuffing. Tie tenderloin, at 2 inch intervals with heavy string. As an Amazon Associate I earn from qualifying purchases. Filled and rolled cooked for an extra 10 min.....Loved it, tried this one out for the wife and turned out ok , but could have been better if i had the string to tie up the tenderlion and had cut it properly to flatten a bit better for the role.My wife found it a bit bland ( i used the wrong mustard lol)so i think next time ill use minced garlic and more of it .Joys of the beginner lol. In a small skillet, saute onion in butter until tender. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Mix breadcrumbs, poultry seasoning, parsley, salt and pepper together in a large bowl; set aside. Your comment must comply with our netiquette. They all loved it!! This dish is very easy to make and assemble and is so pretty to serve to family and guests. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in mustard. Quite easy to make, and oooh, so very good to eat!!! Preheat oven to 350℉. Highly recommend! Add comma separated list of ingredients to exclude from recipe. Copyright © Judith Hannemann aka The Midnight Baker 2020. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. 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