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 currently have a little time, I was looking on the internet last week. Looking to find fresh, interesting thoughts, inspiring meals that I’ve never tasted before, to impress my family with. Looking for a long time unfortunately couldn’t discover too many interesting stuff. Right before I thought to give up on it, I ran across this fabulous and simple dessert by chance. It looked so mouth-watering on its photos, it required rapid action.
It had been not difficult to imagine the way it is created, its taste and just how much boyfriend will enjoy it. Actually, it is very easy to delight the guy in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the site: Suncakemom and used the step by step instuctions that have been coupled with wonderful photos of the method. It really makes life much simpler. I could suppose it is a bit of a effort to take pics in the middle of baking in the kitchen because you typically have sticky hands and so i sincerely appreciate the time and effort she put in for making this blogpost and recipe easily implemented.
Having said that I am inspired presenting my own formulas in the same way. Many thanks for the idea.
I was tweaking the main formula to make it for the taste of my family. I must mention it turned out an awesome success. They prized the flavor, the overall look and enjoyed getting a delicacy like this in the middle of a stressful week. They quite simply wanted even more, more and more. Thus the next occasion I’m not going to make the same mistake. I’m likely to double the volume .
Stuffed Pork Tenderloin recipe invented by 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.