Stuffed And Glazed Tenderloin Of Pork Recipes

GLAZED AND STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
• Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
• Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

GUAVA-GLAZED JERK PORK TENDERLOIN

Steps:

• Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
• Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
• Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
• When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
• Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
• Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
• Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
• Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.

STUFFED PORK TENDERLOIN

Steps:

• First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
• Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
• Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
• Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
• Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
• Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
• Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
• For the sauce:
• Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
• Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
• Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. , Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. , Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. , Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.