Glazed And Stuffed Pork Tenderloin Recipes

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

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.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

STUFFED AND GLAZED TENDERLOIN OF PORK

Steps:

• Prepare the stuffing first:.
• Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
• Stir in the melted butter.
• Grate the rind of the orange and add as well as the cut up orange flesh.
• Beat the egg lightly and use it to bind the mixture together.
• Season to taste with the salt and pepper.
• Trim away the fat from the tenderloin and remove the transparent skin.
• Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
• Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
• Melt the butter in a heavy frying pan.
• Peel and slice the garlic and sauté until brown.
• Cook the pork for a few minutes in the butter until evenly browned on all sides.
• Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
• Remove the lid and let the meat brown for the last 10 minutes.
• To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
• Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
• Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.

GLAZED SPINACH-STUFFED PORK TENDERLOIN

Steps:

• In a large nonstick skillet, cook the spinach in water over medium heat for 3 - 4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside.
• Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten pork to 1/4-inch thickness; remove plastic. Sprinkle meat with 12 tsp salt; top with spinach mixture.
• Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in a shallow baking pan. Bake at 425 degrees F for 15 minutes.
• Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour sauce over the meat. Bake 10 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. Discard toothpicks.
• Tip: Start making the sauce while you are stuffing the pork tenderloin. If the sauce is done simmering before the pork is ready to be glazed, just set it aside until it's needed.