Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.
As I recently have some time, I had been browsing on the web yesterday. On the lookout for new, intriguing ideas, inspiring dishes that We have never tasted before, to surprise my loved ones with. Hunting for quite some time but could not discover lots of interesting stuff. Right before I wanted to give up on it, I found this scrumptious and easy treat by chance at Suncakemom. The dessert looked so fabulous on its photos, that required urgent actions.
It was simple enough to imagine the way it is made, its taste and just how much my hubby might love it. Mind you, it is quite easy to keep happy him when it comes to desserts. Anyways, I got into the webpage and simply followed the step-by-step instuctions which were combined with nice images of the process. It just makes life much easier. I could imagine that it is a slight inconvenience to take photographs down the middle of baking in the kitchen as you will often have gross hands thus i highly appreciate the time and effort she devote to build this blogpost .
That being said I am encouraged presenting my personal recipe in a similar fashion. Thanks for the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. I have to say it turned out a terrific success. They loved the flavor, the thickness and loved having a delicacy like this during a lively week. They ultimately requested more, more and more. So the next time I am not going to make the same miscalculation. I’m going to twin the quantity .
This Stuffed Pork Tenderloin recipe is from SunCakeMom.
How to make Stuffed Pork Tenderloin:
Pour oil into a pan and heat it up while slicing the onions.
Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.
Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.
When the onions start to caramelize add the garlic, black pepper and mushrooms.
Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.
While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.
Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:
Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.
Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.
Place the handful of spinach on the opened up meat.
Pour as much of filling as possible on top of the spinach.
Try to roll up the meat and take out some filling if necessary.
Use the turkey lacers or toothpicks to secure the meat together.
Pour the remaining filling with the oil into a baking tray.
Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.
Add vegetables if desired.
Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.
Slice it up with a sharp knife and serve.
