Pork Tenderloin w/Herb Stuffing and
Onions
| INGREDIENTS: |
YIELD: SERVES 4-6 |
| Pork Tenderloin - fresh, boneless,
skin on. |
1 1/2 - 2 lbs |
| Herb Stuffing - recipe follows |
2 1/2 cups |
| Salt |
1/2 tsp. |
| Pepper - black, ground |
1/4 tsp. |
| Baby Boiling Onions - peeled, cut
and quartered |
1 lb |
| HERB STUFFING
INGREDIENTS: |
Yield: 2 1/2 CUPS |
| Butter - softened |
1 Tbls |
| Onion - diced 1/8" |
1/4 cup |
| Celery - diced 1/8" |
1/4 cup |
| Salt |
1/4 tsp. |
| Thyme - dry, whole |
1/4 tsp. |
| Basil - dry, whole |
3/4 tsp. |
| Savory - dry, whole |
1/2 tsp. |
| Chicken Stock |
4 fl. oz's |
| Bread Crumbs - dry cubed
1/2”-1/4” |
2 cups |
HERB STUFFING PROCEDURES:
-
Place the butter, celery, onion in a sauté pan and
cook until tender, don't brown. Add the chicken stock, herbs and
salt. Then add the bread crumbs. Mix together well, cover and let
sit for 5 minutes. Remove the cover and fluff the stuffing. Cool and
hold refrigerated until needed.
PROCEDURES:
-
Remove any excess fat or silver skin from the
exterior of the pork tenderloin. Slicing in the side of the loin,
butterfly the tenderloin open so it is flat, don’t cut all the way
through. Sprinkle the interior of the meat with the salt and pepper.
Place the stuffing in the center of the meat 1” away from the edges.
Fold in the ends and fold over the top tie or skewer the loin closed
so no stuffing is showing.
-
Pre-heat the oven to 325°. Place the loin on the
plank. Toss the onions in olive oil and place them on the plank around
the loin. Place in the oven and let it roast for 25-30 minutes.
Remove from the oven turn the loin over and return to the oven and
cook until the onions are caramelized and the internal temperature in
the center of the stuffing is 130°-140°. Remove from the oven and let
rest for 5 minutes. Then slice and serve with the caramelized onion
wedges.
|
