Friday, May 11, 2007

Stuffed Pork Tenderloin

I had a piece of pork tenderloin in the freezer and decided to try my hand at a stuffed loin. Here's the recipe:

1 250g piece pork tenderloin
2 tsp grain mustard
a few leaves of salad lettuce, cut into shreds
some bacon, cooked and chopped into bits
1/2 onion, finely chopped
1/2 tsp garlic powder
1 tsp dried sage
1 tsp dried oregano
whites of 2 eggs
3 tbsp bread crumbs
2 tsp Mesquite powder
vegetable oil

1. In a pan, saute onions until caramelized.

2. Remove some of the excess fat (although leave a film so that the pork does not lose too much moisture when cooking). Butterfly the pork loin and open flat. Pound on meat to make it thinner. Place on top of a sheet of alumnium foil.

3. Spread mustard on the top surface of the pork loin. Mix the bread crumbs into the egg whites and spread half of it on top of the mustard. Sprinkle garlic powder, sage, oregano, a few drops of Tabasco, and the shredded lettuce. Spread onions and bacon bits on the loin, then top with the rest of the egg whites and bread crumbs.

4. With a knife score the entire pork loin down the middle, lengthwise. Fold one half of the loin over the other, so that the stuffing is inside.

5. Brush a little bit of oil over the surface of the pork loin. Rub the surface with Mesquite powder.

6. Wrap the entire pork loin in the aluminum foil and leave it in the refrigerator for at least 20 minutes. Meanwhile, preheat the oven to 375 degrees Farenheit.

7. Remove pork loin from the foil and place it in a baking dish. Roast, uncovered, in the oven for 50 to 60 minutes. Allow pork loin to rest for a few minutes before serving.

Serves 2.

Verdict: The pork loin came out quite tasty, although both Mike and I were looking for some sauce to dip it in. Next time, I'll probably prepare it with a light mustard sauce or barbeque sauce.

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