Julian Armstrong's Stuffed Pork Tenderloin
This recipe makes 6 servings
- Portion size: 4 to 6
"She doesn't use recipes unless she's testing," says social worker Jane O'Brien of her mother, Julian Armstrong, food editor at The Gazette in Montreal. "She does it all by sight, and tastes as she goes along." Jane and her twin sister, Claire, both love this easy stuffed pork tenderloin, a dish that Julian grew up on, and one she learned to make watching her own mother cook. Serve with applesauce.
- 2 2pork tenderloinpork tenderloins, (about 1-1/2 lb/750 g total)
- 4 tsp 4tspolive oil
- 2/3 cup 2/3cupchopped oniononions
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1 pinch 1pinchdried basil
- 1 pinch 1pinchsage
- 1 pinch 1pinchthyme
- 3 tbsp 3tbspraisinraisins
- 1-3/4 cups 1-3/4cupsdiced fresh bread
- 4 slices 4slicesbacon
Trim tenderloins; slice in half lengthwise.
In skillet, heat oil over medium heat; cook onion until softened, 4 to 5 minutes. Add salt, pepper, basil, sage, thyme and raisins. Toss onion mixture together in bowl with bread.
Lay out 2 bottom halves of tenderloin on work surface. Slide four 12-inch (30 cm) lengths of string crosswise under each tenderloin, spacing them at 2-inch (5 cm) intervals.
Mound stuffing on top of tenderloin; cover with remaining tenderloin, placing narrow ends over wide ends to ensure even cooking. Cover each top with 2 strips bacon; bring up strings and tie firmly.
Roast on rack in uncovered roasting pan in 350°F (180°C) oven until bacon is crisp and tenderloin is no longer pink inside, 55 to 60 minutes. Let stand covered loosely with tented foil for 5 minutes before removing string.