Sicilian Stuffed Pork Tenderloin
82 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 298298 cal |
| pro | 30 g30g pro |
| total fat | 13 g13g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 15 g15g carb |
| fibre | 2 g2g fibre |
| chol | 73 mg73mg chol |
| sodium | 363 mg363mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1818 iron |
| vit A | 55 vit A |
| vit C | 2222 vit C |
| folate | 1010 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Cook time : 65 minutes
- Total time : PT65M
Ingredients
- 1-1/2 lb pork tenderloins 1-1/2 lb pork tenderloins
- 2 tbsp Dijon mustard 2 tbsp Dijon mustard
- 2 tbsp liquid honey 2 tbsp liquid honey
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- Stuffing:
- 2 tbsp butter 2 tbsp butter
- 3 onions , thinly sliced3 onions, thinly sliced
- 1/4 cup dried currants 1/4 cup dried currants
- 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/3 cup fresh bread crumbs 1/3 cup fresh bread crumbs
- 1/4 cup toasted pine nuts 1/4 cup toasted pine nuts
- 3 tbsp chopped fresh parsley 3 tbsp chopped fresh parsley
- 1 tsp grated orange rind 1 tsp grated orange rind
- 1 tbsp orange juice 1 tbsp orange juice
Preparation
Stuffing: In skillet, melt butter over medium-low heat; fry onions, stirring occasionally, until deep golden, about 20 minutes.
Stir in currants, vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, pine nuts, parsley, and orange rind and juice; set aside.
Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre, almost but not all the way through, to make pockets. Fill with stuffing, using handle to gently push stuffing evenly into pockets. Refrigerate for 30 minutes or for up to 24 hours. Place on greased baking sheet.
In small bowl, combine mustard, honey, oil, salt and pepper; brush over pork. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 40 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Stir in currants, vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, pine nuts, parsley, and orange rind and juice; set aside.
Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre, almost but not all the way through, to make pockets. Fill with stuffing, using handle to gently push stuffing evenly into pockets. Refrigerate for 30 minutes or for up to 24 hours. Place on greased baking sheet.
In small bowl, combine mustard, honey, oil, salt and pepper; brush over pork. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 40 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Source : Canadian Living Magazine: June 2010
- Keywords : Dinner; Pork; Onions; Currants; Bread crumbs; Roast; 300 calories;
Related content
-
Beer-Brined Pork Chops
Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour,...
-
Slow Cooker Puttanesca Pork Chops
This sauce has a bit of heat to it. For those who prefer things mild, decrease the hot pepper...
-
Slow Cooker Pork Chops With Potatoes and Onions
Pork chops, plus a handful of pantry ingredients, mean a no-fuss, no-stress dinner is ready and...
-
Slow Cooker Chocolate Chili Pulled Pork
Unsweetened chocolate adds richness and depth to this dish inspired by the mole sauces of Mexico....
